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Coriander is an interesting herb or spice because two completely different parts of the plant are used:
The seeds are used as a spice. They make up a significant proportion (up to 50%) of curry powder, and they’re used in other similar dishes. They’re almost invariably ground to a powder and cooked in a sauce with the food.
The leaves are used in salads or as a garnish, rather like parsley. I first knew it as “Chinese parsley”, but in the Western world it’s now better known by the Spanish name “cilantro”.