In Mumbai, Pav Bhaji is a popular beach side snack food, consisting of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav (a type of bread).
There are common elements among these variants including dahi, or yogurt; chopped onions and coriander; sev (small dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander, dried ginger, salt, black pepper, and red pepper.
There is a peculiar custom in Maharashtra to lightly pound dry coriander seeds (Dhane in Marathi for Dhanatrayodashi) with jaggery and offer as Naivedya.
In 1869, Noah Brooks' short story, "Mr. Columbus Coriander's Gorilla" appeared in Bret Harte's "Overland Monthly Magazine."
The spices and condiments used in biryani may include but are not limited to: cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions.
The spicy and strong tasted soup was made from the mixture of various spices especially coriander and keluwak (Pangium edule) fruit that gave its blackish color.
Kübler uses a grain neutral base spirit distilled from Swiss wheat and also includes hyssop, lemon balm, coriander, star anise, fennel, Roman wormwood and mint.
Mujaddara is a popular dish throughout the Arab world, and is generally made using brown or green lentils and rice, that can be seasoned with cumin, coriander, or mint.
A classic London dry style gin, it uses 10 botanicals in its maceration: Juniper berries, Coriander Seed, Angelica Root, Liquorice Root, Orris Root, Ground Almond, Cassia Bark, Cinnamon, Orange Peel and Lemon Peel.
Umbelliferone occurs in many familiar plants from the Apiaceae (Umbelliferae) family such as carrot, coriander and garden angelica, as well as in plants from other families, such as the mouse-ear hawkweed (Hieracium pilosella, Asteraceae) or the bigleaf hydrangea (Hydrangea macrophylla, Hydrangeaceae, under the name hydrangine).