Coriandrum sativum

Origin: Italy, Israel, Greece.

Flavour: Cilantro–parsley, citrus and some tastebuds notice a hint of soap
Coriander seed–slightly sweet, mild curry, hint of citrus

Uses: Cuisine from all over the world. Fish, seafood, soup, vinaigrette.

Dishes: Saudi Arabian inspired kabsa, coriander calamari, coriander fritters (kothambhir vadi), Spanish rice, carrot and ginger soup, vegan carrot and coriander soup, coriander rice, guacamole, cilantro lime chicken, Middle Eastern potatoes (batata harra), spicy cilantro sauce (zhoug), Georgian eggplant stew (ajapsandali), Georgian stuffed eggplant (nigvziani badrijani).

Compliments: Cilantro– basil, mint, chilies, cardamom, parsley.
Coriander seed– basil, thyme, oregano, cumin, mint, ginger, turmeric, cayenne, curry, saffron, cinnamon.

Substitutes for Cilantro/Coriander: Garam masala, cumin, curry, caraway, oregano, parsley, tarragon, dill.

The flavours of cilantro differs quite a bit from various tastebuds. You either love it or can do without it.
If you are in the love it camp, these varieties small quantity of Dried Cilantro Leaves or large quantity of Organic Dried Cilantro Leaves will add the fresh, citrus flavour profile that is enjoyed in different recipes.
An interesting characteristic about Coriander Seeds (the fruit) is that they do not taste anything like Cilantro Leaves. Whole Coriander Seeds are incredibly aromatic when they are toasted, sweet, earthy and very delicious in slow roasted dishes, grilled veggies, mulled beverages and curries. Ground Coriander Seeds are best used in soups, baked goods, and vinaigrettes.