The word  coriander in food preparation may refer solely to these seeds rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured. Its seeds are dried and used as dry spices. There are 2 types of coriander, native coriander has more taste and aroma,  Hybrid rich is seen more in the markets but it is not very good in taste and aroma.