These seeds are warm, sweet & floral with a subtle hint of citrus. Add coriander seeds to soups, broths or poaching liquid when cooking fish. Many spice blends such as Indian, Indonesian, Moroccan, African use coriander as one of their main ingredients. A few seeds can also be added to a peppermill with other peppercorns for a fragrant table seasoning. The seeds can easily be ground in a mortar & pestle to release their full aromas and flavours. Soaking the seeds first (before grinding) in cold water for a few minutes will help revive their aromas, or toasting them is another way of releasing their sweet nutty flavours. When a recipe calls for ground coriander, it is best to grind whole seeds prior to use.