Coriander comes in two guises, fresh leaves and dried seeds. They both come from the same plant but have very different flavours. It grows extensively in Western Asia and Southern Europe.
The leaves are fragrant and are most commonly added to dishes at the end of cooking. Heating the leaves diminishes their flavour. They also are a great addition to salads. You can buy chopped, frozen corriander, however freezing the leaves means they lose their lovely aroma, and I think it loses it’s taste as well.
When dried, the fruit of the coriander plant become hard seeds. They have a warm, nutty flavour. You can buy coriander as whole seeds or already ground. To get even more flavour out of the seeds, put them in a dry frying pan and gently roast. When using whole coriander seeds, grind them in a pestle and mortar to release the flavour.
Coconut
Coconut comes in a variety of forms. There is coconut milk, creamed coconut, desicated coconut, coconut oil, coconut water to name a few. Coconut oil is not only used in cooking, it is also used in soap and cosmetics.