Cilantro vs Coriander: Same Plant, Different Names Explained

Cilantro and coriander come from the same plant (Coriandrum sativum). In American English, “cilantro” refers to the fresh leaves and stems, while “coriander” describes the dried seeds. Outside North America, the entire plant is commonly called “coriander,” with “coriander seeds” specifying the spice.

Understanding the relationship between cilantro and coriander eliminates confusion in recipes and grocery shopping. This aromatic herb and its seed counterpart belong to the Apiaceae family, sharing identical botanical origins but serving distinct culinary purposes due to their dramatically different flavor profiles.

The Terminology Divide: Why Two Names for One Plant?

The terminology split primarily follows regional language patterns. In the United States and Canada, “cilantro” (from Spanish) specifically denotes the fresh herb, while “coriander” refers to the spice seeds. Most other English-speaking countries, including the UK, Australia, and India, use “coriander” for both the fresh herb and its seeds, often specifying “coriander seeds” when referring to the spice.

This linguistic divergence stems from historical trade routes. Spanish explorers brought the plant to the Americas, using their term “cilantro,” while British colonizers maintained the original Greek-derived “coriandrum” that evolved into “coriander.”

Botanical Background of Coriandrum sativum

Native to regions spanning Southern Europe, North Africa, and Southwest Asia, coriander has been cultivated for over 3,000 years. Ancient Egyptians used it both culinarily and medicinally, with seeds found in Tutankhamun's tomb. The plant grows to 50 cm tall with slender stems, triangular leaves, and small white or pink flowers that develop into spherical seeds.

Cilantro: The Fresh Herb Component

Cilantro features delicate, lacy green leaves with a bright, citrusy aroma and distinctive flavor that polarizes palates. Approximately 21% of people possess a genetic variation that makes cilantro taste like soap due to heightened sensitivity to aldehyde compounds present in both soap and the herb.

Chefs prize fresh cilantro for:

• Adding vibrant color and flavor to salsas, guacamole, and ceviche
• Garnishing finished dishes like curries, soups, and tacos
• Blending into chutneys, pestos, and herb oils
• Providing fresh contrast in grain bowls and salads

Coriander Seeds: The Dried Spice Component

When cilantro flowers mature, they produce round, beige seeds known as coriander. These seeds develop a warm, nutty, slightly citrus flavor that transforms when toasted, releasing complex aromatic compounds. Ground coriander forms a foundational element in spice blends worldwide, from Indian garam masala to Moroccan ras el hanout.

Characteristic	Cilantro (Fresh Leaves)	Coriander (Dried Seeds)
Flavor Profile	Bright, citrusy, sometimes soapy	Warm, nutty, lemony, floral
Primary Culinary Use	Raw garnish, fresh salsas, ceviche	Spice blends, baked goods, pickling
Storage Method	Refrigerate stems in water (like flowers)	Airtight container away from light
Shelf Life	1-2 weeks fresh	6-12 months whole, 3-6 months ground

Other Plant Components Worth Knowing

Beyond the familiar leaves and seeds, other parts of the coriander plant serve culinary purposes:

• Coriander roots: Popular in Thai cuisine for curry pastes, offering intense earthy flavor
• Coriander flowers: Edible blossoms with mild flavor used as garnish
• Coriander stems: More fibrous than leaves but packed with flavor for stocks and braises

Practical Usage Tips for Home Cooks

Understanding how to work with both forms enhances your cooking:

• Add fresh cilantro at the end of cooking to preserve its delicate flavor
• Toast coriander seeds before grinding to maximize aromatic compounds
• Freeze cilantro in oil to extend its shelf life while maintaining flavor
• Substitute parsley or celery leaves when cilantro isn't available (though flavor differs)
• Use ground coriander in baking for subtle citrus notes in cakes and cookies

Common Questions About Cilantro and Coriander

Many home cooks encounter similar challenges when working with this versatile plant. Understanding these nuances helps maximize culinary success whether following Mexican, Indian, or Southeast Asian recipes that specify one or both components.

Is cilantro the same plant as coriander?

Yes, cilantro and coriander come from the same plant (Coriandrum sativum). The term 'cilantro' refers to the fresh leaves and stems in American English, while 'coriander' describes the dried seeds. In most other English-speaking countries, 'coriander' refers to both the fresh herb and its seeds.

Why do some people think cilantro tastes like soap?

Approximately 21% of people have a genetic variation that makes cilantro taste like soap. This is due to heightened sensitivity to aldehyde compounds present in both soap and cilantro. The OR6A2 gene affects how we perceive these compounds, creating the soapy sensation for some individuals.

Can I substitute dried cilantro for fresh in recipes?

Dried cilantro loses most of its distinctive flavor and isn't an effective substitute for fresh. When fresh isn't available, try using flat-leaf parsley with a squeeze of lime juice, or Vietnamese coriander (rau ram) which has a similar flavor profile. For seed substitutions, caraway or cumin can work in some spice blends but won't replicate coriander's unique taste.

How should I store fresh cilantro to keep it from wilting?

Store fresh cilantro like flowers: trim the stems, place in a glass with 1-2 inches of water, and cover loosely with a plastic bag. Keep in the refrigerator for up to 2 weeks. Alternatively, chop the leaves, mix with oil, and freeze in ice cube trays for longer storage while preserving flavor.

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

Coriander seeds are the whole dried fruit of the plant, while ground coriander is the seeds that have been milled into powder. Whole seeds retain flavor longer (6-12 months) and should be toasted before grinding for maximum aroma. Ground coriander loses potency faster (3-6 months) but distributes flavor more evenly in dishes.