Coriander resembles flat-leaf parsley and is used like parsley and chervil. Asian cooks add it to salads, soups,
and sauces. Coriander seeds, which have a musky, lemonlike fragrance, add flavour to seafood, fish, rice, curries,
marinades, chutneys, and cakes. They go well with parsley, lemon, and ginger and are included in garam masala.

Coriander is a very versatile spice and can be used in many different forms e.g. leaf dried whole seeds and ground powder.
Leaves -The leaf has a wonderful aroma and taste and can be used either in cooking or as a garnish.

Seeds - The dried seeds have an aromatic slightly citrus flavour. The whole seeds are often dry roasted and then pounded to form part of a spice mix.