Coriander (whole) (Moroccan) (unroasted)

Family name: Umbelliferae
Botanical name: Coriandrum sativum

Culinary: pleasing, mild, sweet and a burnt-orange aroma when roasted, coriander seed (as well as the fresh leaf and ground powder) is used in many cuisines from around the world and in many dishes, for example, in curry powders and various spice blends like Indian garam masala, Cape Malay dishes, North African and Middle Eastern cuisine, in pickling spice, biltong mix, boerewors, chutneys and gin.

Medicinal : a myriad of uses, including antibacterial properties