are the small, spicy-sweet seeds of the coriander plant, which is also called cilantro or Chinese parsley. They are used whole or ground as a seasoning, particularly in Middle Eastern and Indian cuisines.

To toast coriander seeds:
Place the seeds in a small, dry, heavy frying pan over moderate heat and stir until they are aromatic, 1-2 minutes. Cool slightly before using.

For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, cumin, curry powder, fennel seeds, garam masala, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.

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