Chinese parsley


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Chinese parsley

n.

co•ri•an•der

(ˈkɔr iˌæn dər, ˈkoʊr-)

n.
1. Also called cilantro. an herb, Coriandrum sativum, of the parsley family, having strong-scented leaves used in cooking.
2. the aromatic seeds of this herb, used whole or ground as a flavoring.
[1350–1400; Middle English coriandre < Latin coriandrum < Greek koríandron, variant of koríannon]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Chinese parsley - Old World herb with aromatic leaves and seed resembling parsleyChinese parsley - Old World herb with aromatic leaves and seed resembling parsley
Chinese parsley, cilantro, coriander - parsley-like herb used as seasoning or garnish
coriander seed, coriander - dried coriander seeds used whole or ground
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
Coriandrum, genus Coriandrum - small genus of annual Mediterranean herbs
2.Chinese parsley - parsley-like herb used as seasoning or garnish
herb - aromatic potherb used in cookery for its savory qualities
Chinese parsley, cilantro, coriander, coriander plant, Coriandrum sativum - Old World herb with aromatic leaves and seed resembling parsley
References in periodicals archive ?
It is said as many as 47 ingredients, including Melegueta pepper, African marshmallow, Chinese parsley and Norwegian spruce, go into creating the aromas and the taste profile of the gin, which explains its name.
Japanese researchers knew that cooks long have used fresh cilantro, an herb also known as coriander or Chinese parsley, to mask the unpleasant smell of certain foods, as well as to add flavor.
Watch out, too, for Chinese parsley, known to the rest of the world as coriander.

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