Cilantro Is Not a Spice: Herb vs. Spice Clarification

Cilantro is not a spice—it's an herb. The fresh leaves and stems of the Coriandrum sativum plant are called cilantro, while the dried seeds of the same plant are known as coriander, which is classified as a spice. This common culinary confusion stems from regional naming differences and the plant's dual uses in global cuisines.

Understanding the distinction between cilantro and spices is essential for accurate cooking and recipe execution. While spices typically come from dried seeds, bark, roots, or fruits of plants, herbs like cilantro are derived from the leafy green parts of herbaceous plants. This botanical difference significantly impacts flavor profiles, culinary applications, and storage requirements.

Botanical Identity and Naming Confusion

The Coriandrum sativum plant produces both cilantro (fresh leaves) and coriander (dried seeds), creating understandable confusion. In North America, "cilantro" refers specifically to the fresh herb, while "coriander" denotes the spice. However, in many other English-speaking countries including the UK, Australia, and New Zealand, the entire plant is called "coriander," with the leaves sometimes specified as "fresh coriander."

This naming discrepancy explains why many people mistakenly believe cilantro is a spice. When examining international recipes, this terminology difference often causes confusion about whether fresh leaves or dried seeds are required.

Culinary Characteristics of Cilantro

Cilantro delivers a bright, citrusy flavor with subtle peppery notes that enhances many dishes. Its volatile oils provide immediate aromatic impact but diminish quickly when exposed to heat. Unlike spices that often benefit from toasting or prolonged cooking, cilantro's delicate flavor compounds break down with extended heat exposure.

Professional chefs typically add cilantro at the end of cooking or as a fresh garnish to preserve its distinctive flavor. This usage pattern—adding near the end of preparation—further distinguishes it from most spices, which usually require cooking time to release their full flavor potential.

Cilantro vs. Coriander: A Flavor Comparison

Characteristic	Cilantro (Fresh Herb)	Coriander (Dried Seeds)
Flavor Profile	Bright, citrusy, slightly peppery	Warm, nutty, lemony, slightly sweet
Best Used In	Fresh salsas, guacamole, garnishes, cold dishes	Curry blends, baked goods, pickling, roasted vegetable dishes
Heat Application	Add at the end of cooking or raw	Toast before grinding; add early in cooking
Storage Duration	3-7 days refrigerated	6-12 months in airtight container

Genetic Factors in Cilantro Perception

Approximately 21% of the population carries a genetic variation that causes cilantro to taste like soap. This genetic predisposition, linked to olfactory-receptor genes, explains why some people strongly dislike cilantro while others enjoy its distinctive flavor. Understanding this genetic component helps explain the polarizing nature of cilantro in culinary discussions.

For those affected by this genetic trait, several cilantro substitutes work well depending on the dish:

• Parsley (for fresh applications)
• Basils varieties (for Southeast Asian dishes)
• Epazote (for authentic Mexican cuisine)
• Scallion greens (for garnishing)
• Arugula (for salads requiring peppery notes)

Maximizing Cilantro's Culinary Potential

When using fresh cilantro, proper handling makes a significant difference in flavor retention. Trim the stems and store upright in a glass with an inch of water, covered loosely with a plastic bag in the refrigerator. This method typically extends freshness to 7-10 days compared to the standard 3-4 days.

For cooked applications where heat is unavoidable, adding cilantro in the final minutes preserves more flavor compounds. In dishes requiring longer cooking times, consider reserving some fresh cilantro for garnish to provide that essential bright finish that distinguishes cilantro-based dishes.

Global Culinary Applications

Cilantro features prominently in numerous world cuisines, each using it in distinctive ways:

• Mexican cuisine: Essential in salsas, guacamole, and as a garnish for tacos and soups
• Thai cooking: Combined with garlic and chilies in curry pastes and fresh in noodle dishes
• Indian recipes: Used in chutneys, raitas, and as a garnish for curries
• Middle Eastern dishes: Incorporated into tabbouleh, salads, and fresh herb mixes
• Chinese cooking: Added to hot and sour soup and certain stir-fries

Understanding these regional applications helps home cooks authentically replicate global dishes while respecting traditional flavor balances that rely on cilantro's unique contribution.

Preserving Cilantro Flavor

Freezing cilantro preserves more flavor than drying, though some flavor loss is inevitable. Chop leaves and freeze in ice cube trays with water or olive oil for easy portioning. Alternatively, blend cilantro with oil and freeze as pesto-style cubes. Dried cilantro loses most of its distinctive flavor and isn't recommended as a substitute for fresh in most applications.

For long-term storage without freezing, preserving cilantro in vinegar creates a flavorful infusion suitable for dressings and marinades, though the texture changes significantly. This method works particularly well for creating cilantro-flavored vinaigrettes.

Is cilantro considered a spice in culinary terms?

No, cilantro is not a spice—it's classified as an herb. Spices typically come from dried seeds, bark, roots, or fruits of plants, while herbs like cilantro are derived from the leafy green parts of herbaceous plants. The seeds of the same plant (Coriandrum sativum) are called coriander, which is classified as a spice.

What's the difference between cilantro and coriander?

Cilantro refers to the fresh leaves and stems of the Coriandrum sativum plant, while coriander refers to the dried seeds of the same plant. In North America, these terms distinguish between the fresh herb and dried spice, but in many other English-speaking countries, the entire plant is called 'coriander' with the leaves specified as 'fresh coriander.'

Why does cilantro taste like soap to some people?

Approximately 21% of people have a genetic variation affecting olfactory-receptor genes that causes cilantro to taste like soap. This genetic predisposition explains why cilantro is polarizing—some people love its citrusy flavor while others find it soapy and unpleasant. The variation is inherited and explains consistent reactions across different cilantro preparations.

How should I store fresh cilantro to maximize freshness?

Store cilantro upright in a glass with an inch of water like a bouquet, then cover loosely with a plastic bag before refrigerating. This method typically keeps cilantro fresh for 7-10 days. Change the water every few days. Avoid washing until ready to use, as excess moisture accelerates spoilage.

Can I substitute dried cilantro for fresh in recipes?

Dried cilantro loses most of its distinctive flavor and isn't recommended as a direct substitute for fresh. For cooked dishes requiring heat exposure, consider using coriander seeds (toasted and ground) for complementary flavors. For fresh applications, parsley, epazote, or scallion greens work better as substitutes depending on the specific dish requirements.