Cilantro vs Coriander Leaves: Same Plant, Different Names

Cilantro and coriander leaves are the exact same thing—they refer to the fresh green leaves of the Coriandrum sativum plant. The difference lies solely in regional terminology: “cilantro” is predominantly used in American English, while “coriander” (for the leaves) is standard in British English and many other countries.

Understanding the distinction between cilantro and coriander leaves resolves one of the most common culinary confusions worldwide. Many home cooks and professional chefs encounter this terminology puzzle when following international recipes or shopping for ingredients. Despite widespread belief that these are different plants, they originate from the same botanical source.

Botanical Reality: One Plant, Two Names

The Coriandrum sativum plant produces both leaves and seeds, which have distinct culinary applications and naming conventions. The fresh green foliage is what causes the terminology confusion:

• In the United States and Canada: The leaves are called cilantro, while the dried seeds are termed coriander
• In the UK, Australia, India, and most Commonwealth countries: Both the fresh leaves and dried seeds are referred to as coriander, with context determining which part is meant
• In Spanish-speaking countries: The term culantro (pronounced cool-AN-tro) sometimes causes additional confusion, but this actually refers to a different plant (Eryngium foetidum) with similar appearance

Region	Term for Fresh Leaves	Term for Dried Seeds
United States & Canada	Cilantro	Coriander
United Kingdom & Ireland	Coriander	Coriander
Australia & New Zealand	Coriander	Coriander
India & Southeast Asia	Coriander (Dhaniya in Hindi)	Coriander (Dhaniya in Hindi)
Mexico & Central America	Cilantro	Cilantro

Why the Terminology Confusion Exists

The linguistic divergence stems from historical language evolution. “Cilantro” entered American English through Spanish influence (coriandrum became “cilantro” in Spanish), while British English retained the original Latin-derived “coriander.” This difference became cemented as American and British culinary traditions developed separately.

When examining the difference between cilantro and coriander leaves in cooking contexts, professional chefs emphasize that the flavor profile remains identical regardless of terminology. The fresh leaves offer a bright, citrusy flavor with subtle peppery notes that many describe as “soapy” (a perception influenced by genetic factors). The dried seeds provide a warm, nutty, slightly orange-like flavor used in spice blends worldwide.

Practical Implications for Cooks

Understanding the cilantro vs coriander leaves meaning is crucial when following international recipes:

• If a British recipe calls for “coriander,” it likely means the fresh leaves unless specified as “coriander seeds”
• American recipes specifying “coriander” almost always refer to the dried seeds
• When shopping in the US, look for “cilantro” in the produce section for the fresh leaves
• In UK supermarkets, search for “coriander” to find the fresh herb

The confusion between cilantro coriander leaves terminology extends to food labeling regulations. In the European Union, product labels must specify “coriander leaves” or “coriander seeds” for clarity, while US regulations accept “cilantro” as the standard term for the fresh herb.

Botanical Characteristics

Coriandrum sativum is an annual herb in the Apiaceae family (related to parsley, carrots, and celery). The plant grows 12-24 inches tall with:

• Delicate, lacy green leaves (what we call cilantro/coriander leaves)
• Small white or pale pink flowers
• Spherical yellow-brown seeds (coriander seeds)

The fresh leaves contain volatile compounds like (E)-2-decenal that give them their distinctive flavor. These compounds break down quickly when heated, which is why cilantro/coriander leaves are typically added at the end of cooking or used raw in dishes like salsas, chutneys, and garnishes.

Global Culinary Applications

Despite the terminology differences, the fresh leaves play vital roles in cuisines worldwide:

• Mexican cuisine: Essential in salsas, guacamole, and as a garnish for tacos
• Indian cooking: Used in chutneys, raitas, and as a garnish for curries
• Thai and Vietnamese dishes: Key ingredient in salads, noodle dishes, and dipping sauces
• Middle Eastern recipes: Featured in tabbouleh, salads, and meat marinades

When exploring the difference between coriander and cilantro in traditional recipes, you'll find that cultures using the “coriander” term for both parts often specify “fresh coriander” versus “coriander seeds” for clarity, while American recipes rarely use “coriander” without specifying “seeds.”

Common Misconceptions Clarified

Several myths persist about the difference between cilantro and coriander leaves:

• Myth: Cilantro and coriander come from different plants
  Fact: They originate from the same Coriandrum sativum plant
• Myth: The leaves have different flavors based on terminology
  Fact: Flavor remains identical regardless of what you call them
• Myth: Culantro is just another name for cilantro
  Fact: Culantro (Eryngium foetidum) is a different plant with stronger flavor, common in Caribbean and Latin American cooking

Understanding these distinctions helps prevent recipe failures and shopping mistakes. When encountering regional terms for coriander leaves in international cookbooks or food blogs, recognizing the terminology patterns prevents confusion and ensures culinary success.

Frequently Asked Questions

Is cilantro the same as coriander leaves?

Yes, cilantro and coriander leaves are identical - they refer to the fresh green leaves of the Coriandrum sativum plant. The difference is purely regional terminology, with 'cilantro' used primarily in American English and 'coriander' for the leaves in British English and many other countries.

Why do Americans call it cilantro instead of coriander?

Americans adopted 'cilantro' from Spanish, where 'coriandrum' evolved into 'cilantro.' British English retained the original Latin-derived 'coriander' for both the fresh leaves and dried seeds. This linguistic divergence became cemented as American and British culinary traditions developed separately.

Can I substitute cilantro for coriander leaves in recipes?

Yes, you can always substitute one for the other because they are the same ingredient. If a British recipe calls for 'coriander' (meaning the fresh leaves), use cilantro in the US. If an American recipe specifies 'coriander,' it likely means the dried seeds, so don't substitute fresh leaves unless the recipe specifically mentions 'fresh coriander.'

What's the difference between cilantro, coriander, and culantro?

Cilantro and coriander leaves are the same thing (Coriandrum sativum leaves). Culantro (Eryngium foetidum) is a different plant with serrated leaves and stronger flavor, sometimes called 'Mexican coriander' but botanically unrelated. Culantro is more heat-stable than cilantro/coriander leaves and commonly used in Caribbean and Latin American cooking.

Why do some people think cilantro tastes like soap?

Approximately 20-30% of people have a genetic variation (OR6A2 gene) that makes them particularly sensitive to aldehydes in cilantro/coriander leaves. These aldehydes are also found in soap, causing the soapy taste perception. This genetic trait is more common in certain populations, explaining why some cultures use cilantro extensively while others avoid it.