Definition:

Coriander = Feathery annual plant of the parsley family, parts of which are used as both an herb and a spice.  [REF]

Cilantro = The strong-scented leaves of the coriander plant, used in salads, or to flavor and garnish food.  [REF]

Deconstruction:

The flora of interest’s scientific name is “Coriandrum sativum”.  This annual herb in the family Apiaceae has slender, hollow stems with fragrant, bipinnate leaves.  Flowers are umbel clusters of white and pink, bearing dry schizocarp fruits which exhibit beige coloring.

Helpful botanist nerdery, but there’s much to be glean by dissecting this shrub, both literally and literarily.

This varietal is native to the Mediterranean and the Middle East, but isn’t very demanding in terms of climate conditions, so now grows around the globe, cultivated on farms, and wild in fields.  Which is why the bounty of the edible coriander plant is so prevalent in numerous cuisines worldwide.

Granted, each culture uses a different terminology to refer to the various flavorful elements of this herb.  Thus, it’s important to lay down some linguistic groundwork.

The origin, like many Mediterranean Basin florae, traces back to Ancient Greek, in this case the word “koríannon”.  The theorized derivation, “kóris”, meaning “bed bug” in the days of yore, is potentially linked by the perceived unpleasant smell of both entities.  Not exactly appetizing, but this plant persisted in public consciousness. 

From there, Latin adjusted the spelling to “coriandrum”, with the Old French version, “coriandre”, getting close to the final, late 14th century, English spelling.

Cilantro’s story is much simpler; it’s just the Spanish word for coriander, that became formalized as modern English in 1907.  Which starts to get to the heart of the global language confusion surrounding this foliage, and its components.

From a 21st century American, or Canadian, perspective, cilantro refers to the leafy green herb often used to garnish all manner of spicy Tex-Mex fare.  In contrast, coriander is a critical dry spice addition when transforming fresh cucumbers into homemade pickles.

These usages make sense, considering the provided taste additions from each part of the plant.  Both elements lean decidedly citrus, but have subtle differences.

Cilantro’s aroma is pungent and distinctive, with a tangy lime flavor profile.  Coriander seeds have a mild fragrance and taste, combining essences of lemon peel and sage.  Each can provide hints of both sweet and spicy to a dish, depending on preparation, quantity, and application.

Additional North American grocery store confusion is associated with cilantro and flat leaf parsley.  This pair of fresh green herbs are very similar visually.  The main leaf shape distinctions are more rounded tips, smaller lobes, and thinner skin, on the cilantro offering. 

It makes sense that the aesthetics are analogous, considering their close proximity in the flora genealogical tree.  Just to make things more confusing, cilantro is sometimes marketed as Chinese parsley at specialty grocery stores.   

However, cilantro and parsley exhibit quite divergent culinary profiles.  Aromatic flavor contributions are decidedly different, sharp citrus versus fresh grass, for cilantro and parsley respectively.  In both cases, the leaves and stalks have different tasty textures, thus unique kitchen applications.  Also, cilantro’s essence degrades substantially more when heated than its heartier parsley cousin. 

In contrast, coriander seeds can become pleasantly nutty once roasted, making them a fine addition to toasted spice blends, or doughy baked desserts.  Whole pods keep better than pre-ground product, are cheaper to purchase, and provide more versatile dish execution.  While fresh cilantro leaves are perishable, even in a moist fridge, crunchy coriander pods can last for a while, if stored dark and dry.

The coriander plant is packed with all manner of nutrients.  However, these beneficial elements to humans are not evenly distributed within this herb.  The leaves are high in vitamins, notably A, C, and K, along with various antioxidants.  Meanwhile, the seeds house many minerals: manganese, iron, magnesium, calcium, and several other elements on the periodic table, plus substantial dietary fiber.

Outside the U.S., coriander is typically used in reference the leafy part of the mother plant, with the supplemental “seed” term added to differentiate the pedals from the pods.  A much simpler, logical system.

Using the American nomenclature, leafy cilantro is frequently featured in Chinese, Latin American, Thai, and Indian cuisines.  Common fresh herb applications are salads, seasoning, sauces, salsas, and garnishes.  In contrast, seedy coriander is a traditional spice component for sausages, curries, soups, starches, and even alcohol.  Basically, any edible item which benefits from simmering savory infusion.

Considering the hearty nature and lengthy history of coriander, its hard for modern-day botanists to differentiate wild growth from human cultivation.  The herbaceous plant, utilized and dispersed over millennium, now thrives on its own naturally, with annual blooming, across most sub-tropic environs of the globe.

Coriander mericarps, dried seed pods, have been discovered by archeologists at sites associated with the Neolithic periods of 4000 BCE and earlier.  This plant is mentioned in the Egyptian Ebers Papyrus, dated to 1550 BCE, and a substantial amount of coriander seeds were discovered amongst the tremendous tomb bounty of famous King Tutankhamen.

Ancient Greek writings reference this unique varietal extensively.  This culture became the first to differentiate the scent of the leaves and seeds, using each in separate perfume products.  Coriander was also leveraged for medical uses, including documentary works by the renowned Hippocrates.    

In modern times, coriander’s diversity as a flavor enhancer annually lands it in the top 10 spices consumed globally based on volume.  While behind cumin, ginger, and cinnamon from a quantity standpoint, coriander slots in ahead of paprika, thyme, and nutmeg.  The American palate is just a small segment of the global culinary landscape.

In India, coriander is referred to as dhaniya.  Locals in this country drink coriander seeds soaked overnight in water, known as Dhaniya Paani, as part of their daily routine.  This tea should be consumed piping hot, first thing in the morning, on an empty stomach, to maximize the health benefits. 

These welfare enhancements purportedly include easing thyroid hormonal imbalances, supporting gastrointestinal digestion, heart disease blood clot reduction, soothing inflammatory disorders, hypoglycemic blood sugar regulation, and easing menstrual discomfort.  Generally, diligent usage of this coriander tea is associated with minimizing the effects of aging, and improving longevity.

For those craving something a little stronger, many Belgian wheat beers, and some types of gin, leverage coriander seeds for flavoring.  Meanwhile, various popular superfood smoothie recipes utilize cilantro leaves, highlighting this spicy citrus flavor profile’s versatility beyond traditional cooking applications. 

As it turns out, every part of Coriandrum sativum is edible.  The roots of the coriander plant, which combines and amplifies taste elements of both the leaf and seed, are often used on Asian cuisine.   Also, essential extract coriandrol can be made from pressing the seed pods. 

Rumor has it that coriander oil is one of the unique ingredients in the original, trade secret, Coca Cola formula.  Considering the immense volume of this popular soda product produced and consumed globally, this urban legend could probably be confirmed by simply tracking spice supply lines.

The Apiaceae family of aromatic flowering plants is quite broad, encompassing many important edible varietals commonly used in food preparation: anise, caraway, carrot, celery, cumin, dill, fennel, parsley, and parsnips.

Since a few members of Apiaceae clan are known to be phototoxic or poisonous, studies have been conducted to quantify allergens tied to edible plants in this taxonomy collective.  This research surprisingly suggests that nearly a quarter of all adults exhibit some level of pin-pick reaction when exposed, though most symptoms are very mild.  An understanding finding, considering the prevalence of these herbs and vegetables as standard ingredients in modern cuisine.

Allergies aside, there’s another, much more polarizing, reaction associated with cilantro.  A strong dislike for both the aroma and flavor of these pungent leaves, which individuals describe as unpleasantly soapy or dirty, with just minor exposure. 

According to clinical trials, the frequency of this odd phenomenon in humans varies widely, with 17% of Caucasians, and just 4% of Hispanics, exhibiting such an aversion, while other ethnicities slot in across this reactivity spectrum.

It’s known that the flavor profile a coriander plant comes primarily from the terpene linalool.  Scientists theorize that the discrepancy in perception of cilantro when smelled or eaten is linked to variations of the olfactory receptor gene OR6A2, which is responsible for processing such aldehyde aromantics.

While this old wife’s tale about soapy salsa is now scientifically confirmed, the aberration continues to be researched, especially with regards to observed ancestral disparities.   As a result, it may be best to provide cilantro garnish on the side with your next batch of 7-layer party dip this summer.

Details:

• Detailed comparison of coriander and cilantro on many metrics.  [REF]

• Etymology and history of the coriander plant.  [REF]

• Differentiation between coriander and cilantro from a culinary perspective.  [REF] 

• Background on benefits of Indian Dhaniya Paani coriander seed tea.  [REF]

• Clinical research paper on the genetic trait which makes cilantro taste soapy.  [REF]

• Recipes that highlight both coriander seeds and cilantro leaves together.  [REF]