Coriander seeds are peppercorn-sized and light brown to dark yellow in color. The seeds have lighter ridges running transversely and have a somewhat papery outer shell. The seeds have a citrusy tang flavor, but also undercurrents of earthiness and slight nutty notes.
These last two are accentuated when coriander seeds are ground. Coriander seed is very versatile. It can be found in American Southwest dishes (mole sauces) as well was in Indian recipes (curries).
Coriander seed is often found paired with cumin or in dishes that include black pepper, garlic, clove or cinnamon. It is best added near the end of the cooking process but has been found in savory recipes as well as sweet bakes. Whole coriander seed is also a main component of pickling spice mixes.