In terms of flavour, coriander seeds have a more robust, woody flavour with a strong citrusy note when compared with the more mellow flavour of coriander powder. Sometimes coriander whole is roasted and used in Indian cooking. They are harvested when the plant turns brown and its leaves start to dry and fall. Coriander is most often used in Latin-American and Mexican cuisines because its spicy, citrus flavor pairs well with this style of cooking.