Coriander seeds (also called dhania) are small round, creamy-brown (stronger flavour and aroma) or greenish (milder flavour) seeds which are actually the dried ripe fruit of the coriander plant. They have a fairly mild and sweet citrus flavour (of orange and lemon) and tend to balance other spices in a dish. They are used as a principal spice in Indian cooking mainly in ground form. Like cumin, the aroma and flavour of this spice is enhanced with a little dry-roasting. It is preferable to make your own freshly ground coriander by dry roasting and grinding the seeds with a mortar and pestle or with a spice grinder. Store-bought ground coriander is fine to use but less flavourful. Fresh coriander leaves are a favourite herb used to flavour and garnish many Indian dishes.