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 flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored. One can use it in all types of curries, vegetables, and pickles. Coriander seeds hoard a number of minerals like calcium, iron, potassium, zinc, magnesium, and copper.