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The fresh stems and finely divided young leaves of the coriander plant, used in salads and various dishes as a flavoring and garnish. Also called Chinese parsley, coriander.
[Spanish, alteration of Late Latin coliandrum, from Latin coriandrum; see coriander.]
US and Canadian a European umbelliferous plant, Coriandrum sativum, widely cultivated for its aromatic seeds and leaves, used in flavouring food, etc. Also called (in Britain and certain other countries): coriander
co•ri•an•der(ˈkɔr iˌæn dər, ˈkoʊr-)
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]
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|Noun||1.||cilantro - Old World herb with aromatic leaves and seed resembling parsley|
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
|2.||cilantro - parsley-like herb used as seasoning or garnish|
herb - aromatic potherb used in cookery for its savory qualities