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We are also supplier and exporter of good quality coriander seed. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.

Coriander is a commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seeds is a spice in garam masala and indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhana jeera.

Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south indian dishes:sambhar and rasam.

Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. Borodinsky break).

The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chite and using it as a condiment with meat, and eating leaves as a salad.

Coriander seeds are used in brewing certain styles of beer, particularly some Belgain wheat beers witbier. The coriander seeds are used with orange peel to add a citrus character.

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