Have you ever burned food just before guests arrive and tried to hide the smell?

A simple trick is to roast some whole coriander seeds in a hot pan. Their sweet, citrus-like smell quickly replaces the burnt smell and makes your kitchen feel fresh and welcoming.

Coriander seeds are often forgotten, even though they are used in large amounts and in many ways.

They are more useful than spices like cinnamon or cumin but don't get as much attention. While people often use coriander leaves (called kothmir), they forget that the seeds (called dhania) are just as special.

Coriander has been used since ancient times, even by Egyptians and Greeks. Though it first grew around the Mediterranean, it became more popular in India when the West began preferring stronger spices like pepper and cinnamon from the East.

Coriander seemed too simple and was left behind in Europe, but India made it a part of daily cooking.

It adds flavor to meat and vegetable dishes, helps thicken curries, and is used in drinks like gin and wheat beer.

You can even use it in cakes for a light, fresh taste that surprises people.