As a culinary herb, coriander (coriandrum sativum) is also known as cilantro or Chinese parsley. The seeds however have a completely different flavour than the fresh leaves and roots, lemony, bright and delicate rather than pungent. Coriander seeds are used generously in both savoury and sweet dishes throughout Asia, the Middle East, Africa, Latin America and even Europe. Ample quantities of coriander seeds balance and brighten pungent spice mixes. Coriander is particularly pleasant with fish and poultry, and with apples and other fruits. Light dry roasting brings out an earthier, more complex flavour.