Cilantro vs. Coriander: Understanding the Difference in the US
In the United States, the terms 'cilantro' and 'coriander' do not refer to the same thing, despite originating from the same plant, Coriandrum sativum. The distinction is based entirely on the part of the plant being used in cooking. The fresh, leafy green herb is called cilantro, a word borrowed from Spanish. In contrast, the small, round, dried seed is known as coriander. This naming convention differs from many other countries, especially in the United Kingdom, where the entire plant, including the leaves, is called coriander.
The Anatomy of Coriandrum Sativum
The plant, Coriandrum sativum, is a cool-season annual. In its young stage, it produces leaves known as cilantro, which have a bright, citrusy flavor that some perceive as soapy. As the plant matures and bolts, it produces flowers, followed by seeds. These dried seeds are the spice called coriander.
Culinary Applications and Flavor Profiles
Cilantro's fresh, pungent flavor is best in dishes where it's added raw or at the end of cooking, as heat reduces its intensity. It's a key ingredient in many Mexican, South American, and Southeast Asian dishes like salsa, guacamole, and curries. Coriander seeds, conversely, offer an earthy, nutty, and citrusy flavor that is enhanced by toasting and grinding. It is commonly found in spice blends such as garam masala and used in curries, stews, and pickles.
Beyond the Kitchen: Growing and Harvesting
For gardeners, knowing the plant's growth cycle is helpful. Cilantro leaves can be harvested while the plant is young. Once the plant bolts, the leaves' flavor changes, and it begins producing seeds that can be harvested as coriander when they dry and turn brown. Succession planting can provide a continuous supply of cilantro.
Comparison: Cilantro Leaves vs. Coriander Seeds
A table comparing the features, taste profiles, culinary uses, best applications, and nutrient profiles of cilantro leaves and coriander dried seeds is available. {Link: hort.extension.wisc.edu https://hort.extension.wisc.edu/articles/cilantro-coriander-coriandrum-sativum/}.
The Cultural and Etymological Origins
The adoption of 'cilantro' in the US is linked to the popularity of Mexican cuisine. The word 'coriander' has ancient Greek origins ('koriannon') and the herb has a long history of use in the Middle East and Mediterranean, with Romans spreading it across Europe. India is the largest producer of coriander globally. You can learn more about the history of coriander on the McCormick Science Institute website.
Conclusion
Understanding what is coriander called in the US involves recognizing that cilantro is the leaf and coriander is the seed of the same plant. This distinction is important for cooking due to their different flavors and uses, reflecting both the plant's biology and cultural culinary influences.
