Coriander
Used as both a herb and a spice
The coriander plant provides two useful cooking ingredients - the herb from its leaves and stems, plus the spice from its seeds.
In its herb form, it's a common ingredient in Indian and Far Eastern cookery, with it's sharp and pungent flavour providing a nice contrast to richer or sweeter ingredients like coconut milk.
In appearance, coriander leaves look very similar to flat leaf parsley, and can be used in place of it in many cases for an interesting variation on a recipe.
The seeds of the plant have a different flavour altogether, being spicey, warm, aromatic and fruity. Think of mulled wine - which coriander seed is often used in - or cloves or cinnamon, and you're heading in the right direction.
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