Coriander vs Cilantro: Same Plant, Different Names

Coriander and cilantro refer to the exact same plant (Coriandrum sativum). The difference is purely regional terminology: “coriander” is used globally for both the leaves and seeds outside North America, while “cilantro” specifically describes the fresh leaves in American English, with “coriander” reserved for the dried seeds.

The Botanical Reality: One Plant, Two Names

Despite common confusion, there is no botanical difference between coriander and cilantro. Both terms describe Coriandrum sativum, an annual herb in the Apiaceae family. The naming discrepancy stems entirely from linguistic traditions rather than plant biology. This single plant produces multiple culinary components:

Plant Component	UK/Commonwealth Terminology	US Terminology
Fresh leaves and stems	Coriander	Cilantro
Dried seeds	Coriander seeds	Coriander
Roots	Coriander roots	Cilantro roots
Dried fruit (whole)	Coriander	Coriander

Tracing the Linguistic Divide

The word “coriander” entered English through French (coriandre) from Greek (koriannon), which may derive from “koros” (bedbug) – possibly referencing the plant’s pungent smell when crushed. Spanish adapted this as “cilantro,” which entered American English through Mexican culinary influence.

When examining regional usage patterns, we see clear distinctions in culinary contexts. British cookbooks consistently use “coriander” for both fresh leaves and dried seeds. American recipes specify “cilantro” for the herb and “coriander” for the spice. This explains why international cooks encounter confusion when following recipes across regional boundaries.

Culinary Applications Across Regions

Understanding coriander vs cilantro terminology prevents recipe mishaps. In Southeast Asian and Indian cuisines, “coriander leaves” universally refers to the fresh herb, while “coriander seeds” indicates the spice. Mexican recipes specify “cilantro” for the fresh herb essential in salsas and guacamole.

The flavor profile differs significantly between plant parts. Fresh cilantro/coriander leaves offer a bright, citrusy note with possible soapy undertones (due to genetic variation in OR6A2 receptors). Coriander seeds provide warm, nutty, slightly citrus flavor that’s completely different from the leaves. This explains why substituting dried seeds for fresh leaves – or vice versa – dramatically alters dish outcomes.

Global Shopping Guide: What to Request

Navigating international markets requires terminology awareness. In London’s Borough Market, asking for “coriander” gets you the fresh herb. In Los Angeles’s Grand Central Market, you’d request “cilantro” for the same product. Understanding these regional naming conventions for coriander prevents shopping confusion.

When substituting ingredients, remember that dried coriander seeds cannot replace fresh cilantro in dishes like chimichurri or Thai curry. For authentic flavor in regional cuisines, use fresh leaves where recipes specify cilantro/coriander greens. The difference between coriander and cilantro usage directly impacts recipe authenticity.

Addressing Common Misconceptions

Many believe cilantro and coriander are different plants. This misunderstanding often leads to incorrect substitutions. Some also think the “soapy taste” perception applies to both plant parts, but this genetic sensitivity specifically affects fresh leaf consumption, not the seeds.

Another frequent error involves seed preparation. While coriander seeds can be used whole or ground, they benefit from toasting to enhance flavor – a technique unnecessary for fresh leaves. Recognizing these distinctions between coriander plant parts prevents culinary mistakes when following international recipes.

Practical Usage Tips for Cooks

When working with fresh cilantro/coriander, add it at the end of cooking to preserve volatile flavor compounds. For coriander seeds, dry toast them in a skillet until fragrant before grinding. Understanding coriander vs cilantro preparation methods maximizes flavor potential.

Storage differs significantly between plant components. Fresh leaves last 7-10 days refrigerated in a damp paper towel, while seeds maintain potency for 6-12 months in airtight containers. This practical knowledge about coriander plant parts ensures optimal ingredient usage regardless of regional terminology.

Is cilantro just Mexican coriander?

No, cilantro isn't “Mexican coriander.” It's the same plant as coriander (Coriandrum sativum). “Cilantro” is simply the Spanish-derived term used in American English for the fresh leaves, while “coriander” refers to the seeds. In Mexico and Spain, the fresh herb is called “cilantro” while the seeds are “coriander.”

Can I substitute coriander seeds for cilantro in recipes?

No, coriander seeds cannot substitute for fresh cilantro. They come from the same plant but have completely different flavor profiles. Seeds provide warm, nutty notes while fresh leaves offer bright citrus flavor. For authentic results in dishes like salsa or guacamole, use fresh cilantro/coriander leaves. If unavailable, parsley with lemon zest makes a better substitute than coriander seeds.

Why do some people think cilantro tastes like soap?

Approximately 21% of people possess a genetic variation in the OR6A2 olfactory receptor that perceives certain aldehydes in cilantro as soapy. This genetic predisposition affects fresh cilantro/coriander leaves but not the seeds. The soapy taste perception varies by ethnicity, with higher prevalence among people of European ancestry.

Does the UK use cilantro or coriander?

The UK exclusively uses “coriander” for both the fresh leaves and dried seeds. You won't find “cilantro” on British supermarket shelves or in UK recipes. When following British recipes, “coriander” always refers to the fresh herb unless specified as “coriander seeds.” This differs from American usage where “cilantro” specifies the fresh herb.

What's the difference between coriander leaves and seeds?

Coriander leaves (called cilantro in the US) have a bright, citrusy flavor with possible soapy notes, while coriander seeds offer warm, nutty, lemony notes. Leaves contain volatile compounds that dissipate with heat, so add them at the end of cooking. Seeds benefit from toasting and grinding to release oils. They're nutritionally different too – leaves provide vitamin K while seeds offer dietary fiber and minerals.