A strong-scented annual herb. Coriander is cultivated in many places throughout the world for both seeds and leaves. The two forms are quite different in taste from one another, and both are used for flavour in a variety of foods. Only one species, Coriandrum sativum, is cultivated. Coriander is a member of the carrot family, Apiaceae (Umbelliferae), and is closely related to other spice seed plants such as cumin, caraway, anise, dill, and fennel. A number of distinct cultivars have been developed. Some, with longer maturity times and resulting higher leaf yield, are grown for cilantro, also called Chinese parsley. Other seed-producing types, having a more uniform seed set, and types that resist splitting have been developed in Russia and India.