The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly citrus flavour totally different to fresh coriander leaves. They are commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes

Dhania is the Indian word for coriander, one of the most commonly used spices worldwide. However the seeds actually produced in India, like these, are quite different to those produced in temperate climates. They are larger, and their flavour is more floral, with more citrus notes Packed with abundant antioxidants, minerals that promote healthy skin and vitamin C, coriander are a great anti-bacterial, detoxifier and anti-inflammatory agent. You can simply soak cotton in coriander seeds water and dab it on your face to get rid of rashes and sunburns