Coriander is widely used in Egyptian, Indian and Cypriotic cuisine. It is an ingredient of curry and it goes very well with meat (pork, grilled poultry, venison) spicy sauces, cheese, vegetables and mushrooms. In Algeria they cure their meat with salt and coriander. Coriander root, when ground, is a main ingredient in chinesse cuisine. It is used in bakery, pastry as well as in winery and in making liquer and is also used to add flavor in beer.