It has sparse, fine, feathery leaves and pinkish/white flowers. The brownish, globose seeds have a disagreeable smell until they ripen when they take on their spicy aroma. These seeds are hard and egg-shaped, borne in pairs, which do not separate.
The Egyptians used Coriander seeds as an aphrodisiac. The Romans and Greeks used the seeds to flavour their wines, and in India, the seeds are used in their cooking.
Sweet, spicy, slightly fruity, herbaceous warm smell. It has been claimed by some aromatherapists that the aroma improves if allowed to age.
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