Ground coriander

A plant belonging to the parsley, or Apiaceae, family is the source of cumin and coriander. Both are used to season food in Middle Eastern, Indian, and Latin American cuisines. Cilantro is the name for the young stems and leaves of coriander. Cooks can use the dried seeds whole or crushed into a powder.

Although coriander has a milder flavor than cumin, both ingredients impart a lemony, earthy flavor to food. Add half as much coriander to your meal as you would cumin to replace it. Use a little amount of cayenne or chili powder to increase the spiciness.