Coriander is the dried fruit of the Coriandrum sativum plant (a.k.a. coriander or cilantro plant—more on that distinction later). Indigenous to parts of western Asia, northern Africa, and southern Europe, this plant has spread to home gardens and markets around the world.

When a plant grows, the fresh coriander leaves will eventually flower. If left undisturbed, these flowers will go to seed, resulting in kelly-green-toned small berries. As the season wears on, these seeds begin to shrivel, turning to a pale army green color. At that point, they can be gently brushed off the plant and collected. By now the seeds are fairly dry, but letting them continue to dehydrate until crunchy is a good practice.
 
If you’re one of those people who thinks cilantro tastes like soap, there’s good news. The fresh leaves and its dried seed do not taste the same, so use the dried spice without fear. The seeds have an earthy, floral, slightly citrusy flavor—which is to say, they’re delicious.