Coriander, whose leaves are the herb cilantro, has a wide native range, growing over a huge area of Western Asia and Southern Europe.  Desiccated coriander was found in the tomb of Tutankhamen, and in the archeological site Atlit Lam in Israel which has been radiocarbon dated to around 6000 BCE.  The entire plant is edible, but it is the leaves and seeds which are most often used.
 
In India, coriander seeds are sometimes roasted and eaten as a snack.  They are a major component of garam masala, and used in many curries.  Outside of Asia, perhaps the most recognizable use of coriander seeds is in pickling.  They are sometimes found in sausages, and are an important botanical in many gins.
Because this is a handmade item made with natural materials, variations should be expected.