Is Coriander Cilantro the Same? Unveiling the Herb’s Two Names
The answer is straightforward: yes, coriander and cilantro refer to the same plant, Coriandrum sativum. While they are botanically identical, the difference lies in which part of the plant is being discussed: cilantro refers to the leaves, while coriander typically refers to the seeds.
The Dual Identity of Coriandrum sativum
Coriandrum sativum, an annual herb belonging to the Apiaceae family, boasts a distinctive aroma and flavor that divides opinions worldwide. While some adore its bright, citrusy notes, others perceive a soapy undertone. This controversial herb has earned a place in cuisines across the globe, from Latin America and Southeast Asia to the Middle East and the Mediterranean. Its usage, however, depends on whether you’re referring to its fresh, vibrant leaves or its aromatic, dried seeds.
Cilantro: The Fresh, Green Leaves
Cilantro, derived from the Spanish word for coriander, cilantro, refers specifically to the fresh, green leaves of the plant. These leaves are used extensively in various cuisines, adding a burst of fresh flavor to dishes like:
- Salsas
- Guacamole
- Tacos
- Soups
- Salads
- Stir-fries
Cilantro is best used fresh, as its delicate flavor diminishes significantly when cooked for extended periods. It’s often added as a final garnish to maximize its impact.
Coriander: The Aromatic Seeds
Coriander, on the other hand, typically refers to the dried seeds of the Coriandrum sativum plant. These seeds have a warm, citrusy, and slightly nutty flavor, making them a versatile spice. They are available whole or ground and used in a wide array of dishes, including:
- Curries
- Spice blends (like garam masala)
- Pickling
- Sausages
- Baked goods
- Stews
Whole coriander seeds can be toasted to enhance their flavor before being ground or added to dishes. Ground coriander is a common ingredient in spice rubs and marinades.
Regional Differences in Nomenclature
The usage of “cilantro” and “coriander” varies geographically. In North America, cilantro is the common term for the leaves, and coriander refers to the seeds. However, in many other parts of the world, including the UK, Australia, and parts of Asia, the entire plant, including both the leaves and the seeds, is referred to as coriander. This difference can lead to confusion, especially when following recipes or communicating about ingredients.
Nutritional Value of Cilantro and Coriander
Both cilantro (leaves) and coriander (seeds) offer various health benefits, though their nutritional profiles differ.
| Nutrient | Cilantro (Leaves) | Coriander (Seeds) |
|---|---|---|
| Vitamin K | High | Low |
| Vitamin C | Moderate | Low |
| Folate | Moderate | Low |
| Potassium | Moderate | Low |
| Fiber | Low | High |
| Iron | Low | Moderate |
| Antioxidants | High | Moderate |
Cilantro is a good source of vitamins K and C, while coriander seeds are a better source of fiber and certain minerals. Both contain antioxidants that can help protect against cell damage.
Cultivating Your Own Cilantro/Coriander
Growing your own Coriandrum sativum is relatively easy. The plant prefers full sun and well-drained soil. Here are some tips for successful cultivation:
- Sow seeds directly into the ground in spring or fall.
- Provide consistent moisture, but avoid overwatering.
- Harvest cilantro leaves regularly to encourage new growth.
- Allow some plants to bolt (flower) if you want to harvest coriander seeds.
- Collect seeds once the plant turns brown and dry.
- Consider succession planting to have a continuous supply of cilantro throughout the growing season.
The “Soapy” Gene and Cilantro Aversion
A significant portion of the population (estimated between 4% and 14%, depending on ethnicity) finds the taste of cilantro unpleasant, describing it as “soapy.” This aversion is linked to a specific gene (OR6A2), which encodes for a receptor that detects aldehydes, compounds found in both cilantro and soap. For individuals with this gene variant, these aldehydes create a soapy taste perception, making cilantro unpalatable.
Frequently Asked Questions (FAQs)
Is cilantro just young coriander?
No, cilantro is not simply young coriander. Cilantro refers to the leaves of the Coriandrum sativum plant at any stage of maturity. Coriander, on the other hand, typically refers to the dried seeds.
What is the difference between Chinese parsley and cilantro?
Chinese parsley is another name for cilantro, particularly used in some Asian countries. It refers to the same leaves of the Coriandrum sativum plant that North Americans call cilantro.
Can I substitute coriander seeds for cilantro leaves?
While both come from the same plant, coriander seeds are not a direct substitute for cilantro leaves. The flavors are quite different – cilantro provides a fresh, citrusy taste, while coriander seeds offer a warm, nutty, and slightly spicy flavor. They have different culinary applications and textures.
What part of the coriander plant is used as a spice?
The seeds of the coriander plant are most commonly used as a spice, either whole or ground. Sometimes the roots are used in southeast Asian cooking, but this is less common.
Why does cilantro taste like soap to some people?
As mentioned earlier, a genetic variation (OR6A2) causes some people to perceive aldehydes in cilantro as having a soapy taste. This gene affects olfactory receptors, making the herb unpalatable to those who possess it.
How should I store cilantro to keep it fresh longer?
To extend the life of cilantro, trim the stems, place the bunch in a jar of water, and cover the leaves with a plastic bag. Store it in the refrigerator. Change the water every few days. Another option is to wrap the cilantro loosely in a damp paper towel and store it in a plastic bag in the refrigerator.
Can I freeze cilantro?
Yes, you can freeze cilantro, although the texture may change slightly. Chop the cilantro, mix it with a little water or olive oil, and freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag for longer storage. You can also finely chop it and freeze it in a flat sheet, then break off what you need.
What dishes pair well with cilantro?
Cilantro is a versatile herb that pairs well with various cuisines, particularly Mexican, Southeast Asian, and Indian. It complements dishes like tacos, salsas, curries, stir-fries, and soups.
Can I eat the coriander plant’s roots?
Yes, the roots of the coriander plant are edible and are often used in Southeast Asian cooking, particularly in Thai cuisine. They have a stronger flavor than the leaves and are often used in curry pastes and soups.
Does cooking affect the flavor of cilantro?
Yes, cooking can significantly reduce the flavor of cilantro. It’s best to add cilantro fresh towards the end of cooking or as a garnish to preserve its bright, citrusy notes.
Are there any health benefits to eating cilantro?
Cilantro is a good source of vitamins K and C and contains antioxidants. It may help lower blood sugar, improve digestion, and has been traditionally used to detoxify the body by binding to heavy metals.
What is the best way to grind coriander seeds?
You can use a spice grinder, a mortar and pestle, or even a coffee grinder to grind coriander seeds. Toasting the seeds lightly before grinding enhances their flavor. Always grind them fresh for the best results.