coriander


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co·ri·an·der

 (kôr′ē-ăn′dər, kôr′ē-ăn′dər)
n.
1. An aromatic annual Eurasian herb (Coriandrum sativum) in the parsley family, having parsleylike leaves and umbels of tiny white to pinkish flowers. It is cultivated for its edible fruits, leafy shoots, and roots.
2. The seedlike fruit of this plant, used whole or ground as a flavoring for food and as a seasoning, as in curry powder.
3. See cilantro.

[Middle English coriandre, from Old French, from Latin coriandrum, from Greek koriandron.]

coriander

(ˌkɒrɪˈændə)
n
(Plants) a European umbelliferous plant, Coriandrum sativum, widely cultivated for its aromatic seeds and leaves, used in flavouring food, etc. US and Canadian name: cilantro
[C14: from Old French coriandre, from Latin coriandrum, from Greek koriannon, of uncertain origin]

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.coriander - Old World herb with aromatic leaves and seed resembling parsleycoriander - 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.coriander - dried coriander seeds used whole or ground
flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts
Chinese parsley, cilantro, coriander, coriander plant, Coriandrum sativum - Old World herb with aromatic leaves and seed resembling parsley
3.coriander - 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
Translations
koriandr
koriander
گشنیز
korianteri
korijandar
コリアンダー
고수풀
koriander
ผักชี
rau mùi

coriander

[ˌkɒrɪˈændəʳ] Nculantro m, cilantro m

coriander

[ˌkɒriˈændər] ncoriandre f

coriander

nKoriander m

coriander

[ˌkɒrɪˈændəʳ] ncoriandolo (pianta)

coriander

كُزْبَرَة koriandr koriander Koriander κόλιαντρος cilantro korianteri coriandre korijandar coriandolo コリアンダー 고수풀 koriander koriander kolendra coentro, coentros кориандр koriander ผักชี kişniş rau mùi 芫荽
References in periodicals archive ?
Add the cumin, ground coriander, garlic and chilli, and fry for 1 minute.
INGREDIENTS: (SERVES 6) 1kg sweet potatoes; 3tbsp olive oil; 2 medium red onions; 1 fresh red chilli; 2 garlic cloves; 6cm piece fresh ginger; 30g fresh coriander; 100g dried apricots; 2tbsp harissa paste; 2tsp ras el hanout; 2tsp ground cumin; 2tsp ground coriander; 1/2tsp sugar; 2 x 400g tins chopped tomatoes; 200ml water; 1 x 240g tin chickpeas; salt and black pepper; For the lemon and almond couscous: 1 preserved lemon; 1 1/2tbsp extra-virgin olive oil; 1tsp ground cumin; 300g couscous; 400ml boiling water; 50g flaked almonds; 20g fresh coriander leaves METHOD: 1.
SHOPPING LIST | Lemon (1), 30p | Onion (1), 18p | Chickpeas in water (400g), 55p | Ginger (125g), 74p | Parsnips (7 loose), PS1.21 | Vegetable stock cubes (10), 50p | Fresh cut coriander (30g), 70p | Tiger bloomer (400g), 79p | TOTAL: PS4.97 INGREDIENTS 1 large onion, finely chopped; 5cm piece ginger, peeled and grated; 500g parsnips, peeled and diced into 1-2cm pieces; 1 veg stock cube, made up to 1ltr; 400g chickpeas, drained and patted dry; lemon juice; 10g fresh coriander, finely chopped From the store cupboard: 2tbsp olive oil; 2 garlic cloves, finely chopped; 11/4tsp ground cumin; 1/2tsp ground coriander METHOD 1.
Coriander, popularly known as dhania in India, is extensively used across various regional cuisines to flavour curries, stir fries, snacks, breakfast items - you name it!
For me, this day, thanks to a typical information-imparting chat with my mate Barney, I learned not one but several pieces of information, all connected with the same word source: 'coriander'.
(coriander) seed (CS) extracts and essential oil (EO) in vitro and in vivo assays.
Before serving, sprinkle some more cheese, paprika and chopped coriander over the corn.
2 tbsp coconut oil, 2 onions, diced, 1 green chilli, sliced, 1 tbsp grated ginger, 2 garlic cloves, minced, 11/2 heaped tbsp curry paste, small butternut squash or 1/2 Japanese pumpkin (approx 1kg), peeled and chopped, 1 litre chicken stock, 2 pandan leaves, cut in half, 1 tbsp fish sauce, handful of coriander stalks, 4 whole kaffir lime leaves, 250ml coconut milk, salt and pepper, coriander leaves to garnish, juice of 1 lime, to serve Method 1 Heat the oil in a saucepan and fry the onion, chilli, ginger and garlic until soft.
INGREDIENTS (Serves 4) 200g can chopped tomatoes; 400g can chickpeas; 380g can spinach leaves; 2tsp rapeseed oil; 1 large red onion; 2 heaped tsp crushed garlic; 2 heaped tsp crushed ginger; 1/2tsp red chili powder, or 1-2 green chillies, very finely chopped; 1/2tsp turmeric; Pinch of salt; 2 tsp coriander seed powder; 1/2tsp ground garam masala; Handful of chopped fresh coriander leaves; 1 large lemon METHOD 1.
INGREDIENTS I1 x medium potato 2 x medium onion 1/2 x bunch of spinach 100g x gram flour 2tbsp x fresh green coriander 1tbsp x dried coriander seeds 1tsp x red chilli powder 1tsp x turmeric powder 1tsp x cumin seeds 1tsp x dried fenugreek leaves 1tbsp x garam masala powder Salt to taste METHOD Chop the potatoes, onions, spinach, green corriander and marinate all the chopped veg with salt, chilli powder, turmeric, coriander seeds, cumin, fenugreek, and garam masala - set aside for half-an-hour.
Amongst herbs and spices, coriander (locally known as "dhanya") is known for its therapeutic properties in the Indo-Pak subcontinent.
Put the bhel mix in a bowl, add the onion and mango, along with the coriander chutney and chaat masala.