Coriander seeds

The leaves of coriander (like fresh limes) became the subject of 'Delia-hype' in the early 1990s. I'm unrepentant because attention was drawn to two very important ingredients. But here we are concerned not with the leaves but with the tiny beige-brown seeds, a magical spice that is said to have the flavour of roasted orange peel. Since I have been using the leaves I have come to discern the connection between the two, even though they're at the same time different. Coriander seeds are important in curries, Middle Eastern and Greek dishes.

Related recipes to look at:

Spiced Pilau Rice with Nuts
Spiced Carnaroli Rice Salad