coriander

co·ri·an·der   (kôr'ē-ān'dər, kōr'-, kôr'ē-ān'dər, kōr'-)    n.   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. The fresh young leafy plantlets of this herb, used in salads and various dishes as a flavoring and garnish. Also called Chinese parsley, cilantro. The seedlike fruit of this plant, used whole or ground as a flavoring for food and as a seasoning, as in curry powder. [Middle English coriandre, from Old French, from Latin coriandrum, from Greek koriandron.]

coriander 

Main Entry: co·ri·an·der
Pronunciation: 'kOr-E-"an-d&r, "kOr-E-', 'kor-, "kor-
Function: noun
1 : an Old World herb(Coriandrum sativum) of the carrot family (Umbelliferae) with aromatic fruits
2 : the ripened dried fruit of coriander used as a flavoring called also coriander seed

Coriander

Heb. gad, (Ex. 16:31; Num. 11:7), seed to which the manna is likened in its form and colour. It is the Coriandrum sativum of botanists, an umbelliferous annual plant with a round stalk, about two feet high. It is widely cultivated in Eastern countries and in the south of Europe for the sake of its seeds, which are in the form of a little ball of the size of a peppercorn. They are used medicinally and as a spice. The Greek name of this plant is korion or koriannon, whence the name "coriander."