coriander

American  

[kawr-ee-an-der] / ˈkɔr iˌæn dər /

noun

1. Also called cilantro.  Also called Chinese parsley.  an herb, Coriandrum sativum, of the parsley family, native to Europe, having strong-scented leaves used in cooking and aromatic seeds used as a seasoning and in medicine.

2. the seeds of this plant.

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coriander British  

/ ˌkɒrɪˈændə /

noun

1. US and Canadian name: cilantro.  a European umbelliferous plant, Coriandrum sativum, widely cultivated for its aromatic seeds and leaves, used in flavouring food, etc

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Etymology

Origin of coriander

1350–1400; Middle English coriandre < Latin coriandrum < Greek koríandron, variant of koríannon

Explanation

Coriander is a plant that's used as flavoring in cooking. Both the leaves and seeds of coriander show up in Indian, Mexican, and Thai recipes, among others. The bright green leaves of coriander are also called "cilantro" in North America, and they're an ingredient in many regional dishes, often appearing as a garnish on both curries and guacamole. Coriander seeds are ground into a spice with a lemony, slightly spicy flavor that's found in many Indian dishes. Coriander has a Greek root, koriannon, which some botanists suspect is related to koris, "bedbug," because of the unripe plant's unpleasant smell.

Example Sentences

The affected batches of potted coriander products were supplied by O'Hanlon Herbs to a number of major supermarkets including Tesco, Dunnes Stores, Aldi, Lidl, Marks & Spencer and Supervalu.

From BBC • Aug. 6, 2025

For another savory option, try adding roasted garlic and spices — like ground coriander or ground cardamom — alongside your butter base, salt, herbs and citrus.

From Salon • Apr. 1, 2025

Tenderloin and mushrooms with coriander and peppercorn crust.

From Los Angeles Times • Feb. 27, 2025

I also have a deep love for fresh herbs in my salads — coriander, dill, chives, parsley, oregano, thyme, rosemary and many others.

From Salon • Sep. 15, 2024

He combed through her cookbooks every afternoon, following her penciled instructions to use two teaspoons of ground coriander seeds instead of one, or red lentils instead of yellow.

From "Interpreter of Maladies" by Jhumpa Lahiri