Earthy, citrusy, and delicately warm, coriander seeds are a cornerstone of global cooking. Used whole or ground, these golden-brown seeds bring a mellow brightness to everything from Indian curries to Latin American stews. In Moroccan cuisine, they’re often toasted to unlock their floral undertones, blending beautifully with cumin and cinnamon. These little seeds carry ancient stories — used in Ayurvedic healing and Mediterranean spice rituals alike — and deserve a permanent place in every kitchen.