Coriander can refer to one of two things: either the fresh green herb you buy as leaves (also known as cilantro), or as the dried berries of the coriander herb. Though both are from the same plant, their flavours bear very little resemblance.
You can buy coriander seeds either whole or ground. You'll find both forms used readily in Middle Eastern, North African and Indian recipes where it's used to season all manners of meat, fish and vegetables. You'll often find coriander in spice blends such as curry powder and harissa.
Classic uses of coriander include Alan Murchison's Moroccan lamb recipe which uses whole coriander seed in a spicy and aromatic marinade for lamb. Chris Horridge's cured salmon recipe demonstrates coriander's adaptability to fish, whilst Laurie Gear goes even further using it in puddings with her pear galette recipe.
Whole coriander seeds, when crushed, release a distinctive fruity aroma reminiscent of lemon and sage. This is especially prominent if the seeds have been toasted first in a dry frying pan. Try adding whole crushed coriander to your favourite burger recipe, or to the roasting tin with vegetables like carrots, parsnips and butternut squash.