Name: Coriandrum sativum L.
Coriander seeds give beer a spicy citrusy flavour. This is one of the most commonly used spices by brewers. The seeds can be used either whole or crushed. For optimal results, use 50/100 grams per hectoliter.
Coriander is commonly found in Belgian Ale, especially Witbier but also strong blond beers (Grand Crus, Tripple's and Christmas Beers).
Usually added in the last 15 minutes of boiling