Coriander seed

Musk plus citrus. Toast them together or the ratio never settles.

Seed linalool over peel limonene. The floral half is what makes the orange smell doubled.

Cracked into the boil with peel; the wheat carries both without body.

The seed is linalool, the peel is limonene. Two families, one citrus, opposite ends.

Both terpene-sweet, seed and root; toasted in the oil first they read as one flavour.

Flat pulse needs perfume, not more earth. This is the one that supplies it.

Cracked coriander in a cure is doing the job orange zest would do.

Pounded together they emulsify; the seed keeps the allicin from dominating.

Toasted and ground into a rub, it browns sweeter than pepper does.

Second most common botanical after juniper. Linalool bridges pine and citrus.

The seed is mostly linalool too, which is why it smells faintly of this grape.

Cooked à la grecque: citrus seed, oil, acid, and fungus goes bright.

Linalool in both. Foodpairing found it; the berry starts smelling of perfume.

Floral on floral, and the seed adds the woody spine lychee entirely lacks.

Cocoa butter holds linalool for a long time and releases none of the citrus.