Coriander

            The name of this aromatic spice gives no indication of its culinary potential – “coriander” is derived from the Greek coris, an ill-smelling bug whose odor was thought to be similar to that of fresh coriander seed. Only when dried does the seed assume the goodly character that lends itself so well to dessert making, curries, and many South American dishes. Tea made from the crushed seed is carminative; the flavorful seeds can also be mixed with herbs and spices whose taste alone might be unpalatable.

            Coriander leaves, also known as cilantro, which look rather like those of the carrot, add unusual seasoning to salads and soups – no problem with odors here, for the leaves are delicious fresh or dried.