Cilantro vs Coriander: Same Plant, Different Names

Cilantro and coriander come from the same plant (Coriandrum sativum). In the United States, “cilantro” refers to the fresh leaves and stems, while “coriander” describes the dried seeds. Internationally, “coriander” often refers to both the plant and its seeds, causing widespread confusion in recipes and grocery shopping.

Understanding the distinction between cilantro and coriander is essential for cooks navigating global recipes and grocery store aisles. This common culinary confusion stems from regional language differences rather than botanical distinctions. Both terms describe different parts of Coriandrum sativum, an annual herb in the Apiaceae family that’s been cultivated for over 7,000 years across Asia, the Middle East, and Mediterranean regions.

Botanical Identity: One Plant, Multiple Names

Coriandrum sativum produces two distinct culinary products that receive different names based on geography and usage. The fresh, lacy green leaves and tender stems constitute what Americans call “cilantro” (from the Spanish word for the plant). The mature, round seeds harvested after the plant flowers are universally called “coriander seeds” regardless of location.

This naming discrepancy creates frequent confusion when following international recipes. A British cookbook calling for “coriander” likely means the fresh leaves, while an American recipe using the same term probably requires ground or whole seeds. Recognizing this regional terminology difference prevents recipe disasters and grocery store misunderstandings.

Term Used	United States	United Kingdom & Commonwealth	Mexico & Latin America
Cilantro	Fresh leaves and stems	Rarely used	Fresh leaves and stems
Coriander	Dried seeds only	Both fresh leaves and dried seeds	Dried seeds only
Coriander Seeds	Whole or ground seeds	Whole or ground seeds	Whole or ground seeds

Culinary Applications and Flavor Profiles

The fresh leaves (cilantro) deliver a bright, citrusy flavor with subtle peppery notes that many describe as “soapy” due to a genetic predisposition affecting approximately 21% of the population. This fresh herb wilts quickly when cooked, making it ideal for garnishes, salsas, chutneys, and cold dishes. In contrast, coriander seeds offer warm, nutty, slightly citrus notes that intensify when toasted and ground, featuring prominently in spice blends like garam masala and curry powders.

When substituting between forms, remember they’re not interchangeable. Fresh cilantro cannot replace ground coriander in baked goods, and coriander seeds won’t provide the bright freshness needed for pico de gallo. For cilantro substitutions, try flat-leaf parsley with a squeeze of lime. To replace coriander seeds, cumin offers a similar earthiness though with different flavor notes.

Nutritional Differences Between Plant Parts

While both derive from the same plant, cilantro leaves and coriander seeds offer distinct nutritional profiles. Fresh cilantro provides significant vitamin K, vitamin A, and antioxidants, with just one-quarter cup containing 12% of your daily vitamin C. Coriander seeds pack more concentrated nutrition by volume, delivering substantial dietary fiber, iron, magnesium, and manganese. One tablespoon of seeds contains approximately 30 calories compared to just 1 calorie for the same volume of fresh leaves.

Traditional medicine systems have utilized both forms for centuries. Ayurvedic practitioners use coriander seeds for digestive support, while cilantro leaves feature in traditional Mexican remedies for heavy metal detoxification. Modern research suggests both forms contain compounds with potential antioxidant and anti-inflammatory properties, though more studies are needed to confirm therapeutic applications.

Growing and Harvesting Considerations

Gardeners growing Coriandrum sativum should understand its dual-purpose nature. For maximum cilantro leaf production, plant in cool spring weather and harvest leaves regularly before flowering occurs. Once the plant bolts and produces white flowers, seed production begins. Allow seed heads to dry on the plant before harvesting coriander seeds for optimal flavor development.

The plant’s tendency to bolt quickly in warm weather frustrates many home growers. Successive planting every 2-3 weeks extends the leaf harvest period. For seed production, select non-hybrid varieties and allow plants to mature fully. Properly stored in an airtight container, coriander seeds maintain peak flavor for 6-12 months, while fresh cilantro typically lasts just 7-10 days refrigerated.

Addressing Common Misconceptions

Many cooks mistakenly believe cilantro and coriander are different plants. This confusion intensifies when grocery stores label fresh bunches as “coriander” in some regions. Another misconception involves the soapy taste perception—approximately one in five people possess a genetic variation (OR6A2) that makes cilantro taste like soap, which isn’t related to the plant’s actual flavor profile.

When following recipes from different countries, always consider the author’s location. An Australian recipe calling for “coriander” likely means fresh leaves, while the same term in an American cookbook probably refers to seeds. Checking recipe context (is it a garnish or spice blend ingredient?) often clarifies which plant part is intended.

Practical Usage Guidelines for Cooks

Understanding when to use each form elevates your cooking. Fresh cilantro shines in dishes where its bright flavor won’t be overwhelmed: guacamole, ceviche, Thai curries added at the end, and Vietnamese pho garnishes. Coriander seeds excel when toasted and ground for spice rubs, pickling brines, baked goods, and slow-cooked dishes where their warm notes can permeate the entire dish.

Professional chefs often keep both forms in their pantries for different applications. When substituting between fresh and dried forms, remember the general rule: 1 teaspoon ground coriander equals approximately 2 tablespoons fresh cilantro, though flavor profiles differ significantly so direct substitution rarely works perfectly. For authentic regional dishes, using the correct form as specified in traditional recipes yields the most authentic results.

Is cilantro the same plant as coriander?

Yes, cilantro and coriander come from the same plant (Coriandrum sativum). In the United States, 'cilantro' refers to the fresh leaves and stems, while 'coriander' describes the dried seeds. Internationally, 'coriander' often refers to both the plant and its seeds.

Can I substitute cilantro for coriander seeds in recipes?

Not directly. Cilantro leaves and coriander seeds have different flavor profiles and moisture content. For fresh cilantro, try flat-leaf parsley with lime juice. To replace coriander seeds, use cumin or caraway seeds in similar proportions, though the flavor will differ.

Why does cilantro taste like soap to some people?

Approximately 21% of people have a genetic variation (OR6A2) that makes cilantro taste soapy. This isn't the plant's actual flavor but a genetic predisposition affecting how certain compounds in cilantro are perceived. The variation is more common in people of European ancestry.

How do I store fresh cilantro to make it last longer?

Store cilantro like flowers: trim stems, place in a glass with 1-2 inches of water, cover loosely with a plastic bag, and refrigerate. Change water every 2-3 days. Properly stored, fresh cilantro lasts 1-2 weeks. For longer storage, chop and freeze in ice cube trays with water or oil.

What’s the difference between coriander seeds and ground coriander?

Coriander seeds are the whole, dried fruit of the coriander plant, while ground coriander is the seeds that have been milled into powder. Whole seeds retain flavor longer (6-12 months) while ground coriander loses potency faster (3-6 months). Toasting whole seeds before grinding enhances their flavor significantly.