All parts of the coriander plant are edible, with the seeds releasing a lemony citrus flavour when ground. Coriander seeds complement both sweet and savoury foods and are often dry roasted to enhance and alter the aroma. Found in many different cuisines around the globe, the uses are plenty, from curries to pickling, and sausages to cakes. In their ground state, they also act as a thickening agent.
1 tsp of whole coriander seeds is approximately 1¼ tsp of ground.