Coriandrum sativum, Coriandrum sativum
The dry fruits are known as coriander seeds. In Indian cuisine they are called dhania.
The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
The nutritional profile of coriander seed is different from the sh stems and leaves, the vitamin content being less than for the plant, with some being absent entirely. However, the seeds do provide significant amounts of calcium, iron, magnesium, and manganese.