Coriander is probably the most ubiquitous of spices in the Indian spice rack. It is one of the oldest-known spices in the world, and it's characterized by its golden-yellow color and gently ridged texture. The seeds are very aromatic with citrus notes.
Whole coriander is used as a base for many spice mixes, and ground coriander is one of the most commonly used ground spices in Indian cuisine. Like cumin, it needs to be dry-roasted until you can start seeing a light golden-brown tinge to the seeds and they start "dancing" and popping in the pan