Coriander seeds, derived from the Coriandrum sativum plant, are small, round, and tan to light brown in color, known for their warm, citrusy flavor and slight sweetness. These aromatic seeds are integral to global cuisines, particularly in Indian, Middle Eastern, and Mediterranean cooking. When crushed or ground, they release a fresh, spicy aroma with hints of lemon, enhancing the taste of curries, stews, soups, and baked goods. Besides their culinary uses, coriander seeds possess various health benefits, including aiding digestion, reducing inflammation, and providing essential nutrients like dietary fiber, iron, and magnesium. They can be used whole, toasted, or ground, and are often a key ingredient in spice blends such as garam masala and pickling spices, showcasing their versatility and importance in culinary traditions.