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types of coriander—whole, ground, and the leaves—have many uses.
Whole coriander seeds are used in pickling and for special
drinks, such as mulled wine, whereas ground coriander is often
used in baked goods (especially Scandinavian), curry blends, and
soups. Ground coriander is a major component of garam masala, a
basic spice mixture used in Indian and Pakistani cuisine. Ground
coriander quickly loses its pleasantly sweet taste and smell.
When a recipe calls for ground coriander, it’s best to grind
whole seeds just prior to use. To heighten the flavor of
coriander, first toast the whole or ground seeds. Cilantro
leaves are widely used in the cuisines of India, Mexico, the
Orient, and the Caribbean. The fresh herb may be used like
parsley, both as a garnish and a flavoring. Fresh coriander is
what gives many fresh salsas and ethnic dishes their zing. Use
it sparingly with delicate ingredi