This lemony seed is a cousin to the more common Moroccan variety of coriander. It lends its flavor to liqueurs such as Vermouth and Chartreuse, as well as is a big hit with breweries for its bright, citrusy notes. Try using it to make homemade bitters. Similar to many whole seeds, Cilantro, Indian coriander seeds is commonly toasted before use – heat it in a dry pan until you begin to smell its delightful aroma. Ingredients: Coriander seeds.