Are Coriander and Cilantro the Same? Unpacking the Culinary Confusion

December 22, 2025 •

4 min read

Despite originating from the same plant, Coriandrum sativum, coriander and cilantro refer to different parts of the plant and carry distinct flavor profiles. This distinction is largely influenced by regional naming conventions, creating a common point of confusion for home cooks and chefs alike.

Quick Summary

Coriander and cilantro are different parts of the same plant, with distinct flavors and uses. Cilantro is the fresh leaves, while coriander is the dried seeds. Naming conventions vary by region, with the US separating the terms and other countries using 'coriander' for both.

Key Points

One Plant, Two Names: Cilantro and coriander come from the same botanical plant, Coriandrum sativum, but refer to different parts.
Regional Differences: In North America, 'cilantro' is the leaves and 'coriander' is the seeds; in many other regions, the leaves are also called coriander.
Distinct Flavor Profiles: Cilantro leaves are bright and citrusy, while coriander seeds are warm, nutty, and earthy.
Different Culinary Uses: Cilantro is used fresh as a garnish, while coriander seeds are used dried, often toasted, in curries and spices.
Genetic 'Soap' Taste: A genetic variation causes some people to perceive cilantro's flavor as soapy, but this does not typically affect their perception of coriander seeds.
Not Substitutable: The significant difference in flavor means cilantro and coriander cannot be used interchangeably in recipes.
Proper Storage Matters: Cilantro requires refrigeration, while coriander seeds should be stored in an airtight container away from light.

The Botanical Reality: One Plant, Many Names

At the heart of the cilantro vs. coriander debate lies a simple botanical fact: both come from the same flowering plant, Coriandrum sativum. This versatile herb provides several culinary products, including its fresh leaves, stems, roots, and dried seeds. However, different cultures and culinary traditions have adopted distinct names for these plant parts, leading to widespread misunderstanding, particularly for those in North America.

Cilantro: The Bright and Leafy Herb

In North America, the term "cilantro" is exclusively used for the fresh leaves and stems of the Coriandrum sativum plant. The word itself comes from the Spanish name for the herb. Known for its bright, zesty, and citrusy flavor, cilantro is typically added fresh to dishes at the end of cooking, as its flavor diminishes significantly when exposed to heat. Its vibrant taste is a staple in many cuisines.

Here are some common culinary uses for cilantro:

Mexican and Latin American cuisine: Essential for salsas, guacamole, and tacos.
Asian dishes: Used extensively in Thai curries, Vietnamese noodle soups, and Chinese recipes.
Indian chutneys: Forms the base for fresh, herbaceous sauces.

Coriander: The Warm and Earthy Spice

When the cilantro plant matures and goes to seed, its dried, spherical fruits become what is known as coriander. In the US, this is the default understanding of the term. These seeds have a completely different flavor profile from the leaves. Coriander seeds are warm, nutty, and earthy, with subtle citrus notes. They are often toasted and ground to enhance their aromatic qualities.

Coriander seeds are utilized differently in cooking than cilantro leaves:

Curries and Spice Blends: A core component of many Indian and Middle Eastern spice blends, like garam masala.
Pickling and Preserving: Used whole in brines for pickles and fermented vegetables.
Baked Goods and Sausages: Adds a lemony, warm flavor to certain rye breads and sausages.

The Lingual Divide: American vs. Global Use

The confusion over names is a classic case of regional terminology. In many parts of the world, particularly Europe and Asia, the term "coriander" refers to the entire plant—both the fresh leaves and the dried seeds. To specify, a recipe might call for "fresh coriander" or "coriander seeds". This is a crucial distinction for international cooks, as a recipe from the UK asking for coriander likely means the leaves, while a US recipe means the seeds.

Cilantro vs. Coriander: A Side-by-Side Comparison

To clarify the distinctions, here is a table comparing cilantro and coriander based on their characteristics.


Feature	Cilantro (Leaves & Stems)	Coriander (Dried Seeds)
Appearance	Bright green, delicate, flat leaves similar to parsley	Small, round, dried seeds that are typically tan or light brown
Flavor Profile	Bright, zesty, and citrusy. Some people experience a soapy taste.	Warm, nutty, and earthy, with hints of orange and citrus.
Texture	Soft and tender, though stems can be crunchy	Hard and grainy when whole; fine powder when ground
Culinary Use	Used fresh as a garnish, in salsas, dips, and salads; added at the end of cooking to preserve flavor.	Used dried and ground in spice blends, curries, stews, and marinades; often toasted.
Storage	Best stored like a bouquet in a jar of water in the fridge.	Kept in an airtight container in a cool, dark place.

A Genetic Explanation for the Soapy Taste

For some individuals, the confusion about whether are coriander and cilantro the same is compounded by the fact that they taste the leaves differently. The strong, pungent, and unpleasant "soapy" taste perceived by an estimated 4-21% of people is due to a genetic variation, specifically in the olfactory receptor gene OR6A2. This gene makes certain individuals highly sensitive to the aldehyde compounds present in cilantro leaves. Interestingly, these same individuals typically do not report a similar issue with coriander seeds, which lack these particular compounds. The seeds' flavor is dominated by a different compound, linalool, which is not affected by this genetic variance.

Conclusion: Same Plant, Unique Identities

So, are coriander and cilantro the same? The answer is both yes and no, depending on your region and which part of the plant you're talking about. They originate from the same botanical source, but the fresh leaves and the dried seeds are two distinct culinary products with different flavor profiles and uses. Understanding this distinction is key to using them correctly in your cooking. Remember that the fresh, citrusy leaves (cilantro in the US) are best for finishing dishes, while the warm, nutty seeds (coriander in the US) are perfect for robust spice blends and marinades. For further reading on the science behind these flavor profiles, you can explore the information on Wikipedia's page for Coriander.

Frequently Asked Questions

No, you cannot use coriander as a direct substitute for cilantro. The fresh leaves (cilantro) and dried seeds (coriander) have completely different flavor profiles, with the former being citrusy and the latter being warm and nutty.

A genetic variation, specifically related to the OR6A2 olfactory receptor gene, makes some people perceive the aldehyde compounds in cilantro as tasting and smelling like soap. This is not an allergy, but a difference in taste perception.

Yes, cilantro is often referred to as Chinese parsley in some parts of the world, particularly in Southeast Asian cuisine. It refers to the same fresh leaves of the Coriandrum sativum plant.

In countries where 'coriander' refers to the whole plant, the term 'coriander seeds' is used to specifically denote the dried seeds, to avoid confusion with the fresh leaves. This isn't necessary in the US, where 'coriander' already means the seeds.

To keep fresh cilantro vibrant for longer, trim the stems and place the bunch in a jar with an inch of water, like a bouquet. Loosely cover the top with a plastic bag and store in the refrigerator, changing the water every few days.

Dried coriander seeds are used in a variety of ways, including toasted and ground in spice blends like garam masala, used whole in pickling, and added to curries, stews, and baked goods.

Both parts of the plant offer health benefits, though their nutrient profiles differ. Cilantro leaves are higher in vitamins A, C, and K, while coriander seeds contain higher levels of dietary fiber and various minerals. Both possess antioxidant and anti-inflammatory properties.