Coriander seeds taste like a component of curry powder, in which they often figure. Bust 'em up in a grinder. They're those little tan round things in pickling spice and pickle juice.

Coriander is from Latin coriandrum directly; cilantro comes from the same via a Medieval Latin mutation, celiandrum, and curiously enough is only attested to in the earliest twentieth century, per Mirriam-Webster online. The American usage is to distinguish between these two plant parts doubtless because they are seen in widely divergent cuisines, making the connection less than obvious. Except to lexicographers and other harmless drudges.

I like this image of the lexicographer as a harmless drudge.

Yah. That made me smile too.

Samuel Johnson: "Lexicographer: a writer of dictionaries, a harmless drudge, that busies himself in tracing the original, and detailing the signification of words."

Your countryman. His Dictionary of the English Language, 1755.

Oo, oo! A Time magazine book review of 1963.

But without cilantro, it just ain't salsa cruda hardly. An acceptable mixture of minced onion, chopped tomato, and minced hot green peppers (any chile, depending on desired fierceness) and garlic, yes... but this nice mixture (freshness of everything is key) wants its minced leaves too. To taste, of course.

It takes an interesting character to tailpost on himself.

Me. Me. Me. Let's go back and see what I said in this thread. Because ME.

I've since changed my mind about brussel sprouts. My wife makes a variety that is roasted in a little bit of olive oil and sprinkled with a dash of salt, and they are absolutely delicious. It turns out I just hate poorly prepared brussel sprouts. So that makes room for marzipan.

[/ME]

It's not exactly common, but anyone who's ever taken a sip out of a water fountain and it's all rusty tasting knows what I'm talking about. You experience that a few times and then you learn to let all water fountains run for a few seconds before you take a sip. Or let your companion drink first.

... or both. ;)