Coriander vs Cilantro: Is there any real difference between the two?
Just like many vegetables, there are some spices and herbs that can get rookie cooks scratching their head. One such commonly used spice is the coriander. You might have heard of cilantro leaves too in cooking shows like Masterchef. When you see these leaves chefs are using, we bet you must have wondered, “Hey, this is our kothmir or dhaniya. What’s so special about these leaves?”
Okay, first things first: Cilantro and coriander both are from the very same plant called Coriandrum sativum. Despite coming from the same plant, their flavours and aromas are different. Is there any other difference apart from this? Let’s find out.
What is cilantro?
Fresh leaves and stalks of the plant Coriandrum sativum plant are known as the cilantro in North America. Internationally, these are, however. Known as coriander. They are used in the fresh form in many Mexican, Middle Eastern, Indian, and Asian dishes. Fresh cilantro leaves have a strong, citrusy, spicy, and vibrant flavour, not to miss the characteristic and rare soapy flavour that some folks experience. Also, they are typically included as garnishes to any savoury Indian cuisine.
What is coriander?
The spherical, tan-coloured seeds of the coriander plant are known as coriander in North America. Internationally, these are known as coriander seeds.
Coriander is known to mankind from ancient days and is one of the oldest known spices. The dried seeds of the Coriandrum sativum plant were used since 5000 B.C. The ancient Greek physician Hippocrates (4600BC) used these seeds for improving digestion, boosting mood and recommended it to women to ease blood flow. The flavour and aroma of coriander seeds are both pleasingly flowery and citrusy.
The spice is used in various Asian, Latin, Indian, and European recipes. Mostly these seeds are dry roasted at a low temperature in a pan, and then the seeds are ground into a fine powder using a spice grinder.
Cilantro and coriander in different countries
Cilantro, the aromatic leafy herb, and coriander seeds are called differently across continents. The seeds and leaves both are called coriander in the U.K, Australia and most countries of Europe. The seeds are known as ‘dhania’ in India to distinguish the leaves from the seeds. Germans refer to the plant and the seed as ‘echte Koriander’, which translates to ‘genuine coriander while Nigerians call it ‘cilantro efirin’ as it resembles the herb parsley.
As it is amply clear now, the distinction between coriander and cilantro lies in the parts being referred to. Also, the versions differ from country to country. However, there is no flavour-wise similarity between coriander seeds and cilantro leaves. Hence, you cannot use them interchangeably. Even though there is confusion among the names, they both are a flavourful addition to your dishes!