You're chopping vegetables for salsa when the recipe calls for "cilantro." If you're wondering "cilantro what is it in english?", I've got news for you - it already is English. Mind blown? Let me explain.
I remember my first encounter with cilantro at a Mexican restaurant in San Diego. The waiter asked if I wanted extra "see-lan-tro" on my tacos. Not wanting to seem clueless, I nodded yes. When the plate arrived, I instantly recognized those lacy green leaves. "That's coriander!" I blurted out. The confusion began.
The Name Game
So what's the deal? Cilantro and coriander come from the same plant (Coriandrum sativum). Here's where it gets messy:
The Quick Translation Guide
- In American English: CILANTRO = leaves and stems
- In British English: CORIANDER = leaves and stems
- Dried seeds are always CORIANDER worldwide
The first time I grew this herb, I bought seeds labeled "coriander" but harvested "cilantro." Same plant, different names based on geography. Why the confusion? Spanish speakers call it cilantro, which stuck in the US. Meanwhile, the UK kept the original Greek-derived name coriander.
Spotting Real Cilantro
Before we go further, let's make sure you can identify it. Last summer, my neighbor proudly showed me her "cilantro" plant - which was actually flat-leaf parsley. Awkward.
| Feature | True Cilantro | Common Imposters |
|---|---|---|
| Leaf Shape | Delicate, lace-like with rounded lobes | Parsley: pointed, serrated edges |
| Aroma | Pungent, citrusy fragrance when crushed | Parsley: mild grass scent Mint: obvious minty smell |
| Flavor | Bright, slightly peppery, citrus notes | Parsley: clean, grassy Culantro (its cousin): more intense |
| Stem Structure | Thin, hollow stems near leaves | Parsley: thicker, solid stems |
Rub a leaf between your fingers. True cilantro releases an aroma people either adore or think smells like soap. More on that genetic quirk later.
Kitchen Powerhouse
Once you know cilantro what is it in English, you'll spot it everywhere. I use it at least four times a week - here's why:
Global Flavor Booster
This herb crosses culinary borders like no other. My Thai curry tastes flat without it. When I skip it in my guacamole, my guests notice immediately. Essential uses:
- Mexican: Pico de gallo, carnitas, street corn
- Thai/Vietnamese: Pho, larb, curry pastes
- Indian: Chutneys, biryani garnish
- Middle Eastern: Tabbouleh, falafel topping
Fun fact: In Portugal, they stir chopped cilantro into seafood stews minutes before serving. I tried this with my fish soup - game changer.
Fresh vs Cooked Debate
Here's where I differ from some chefs: Never cook cilantro. Its magic disappears with heat. I learned this the hard way when my simmered cilantro chicken tasted like bland spinach. Now I only add it raw at the end.
The Genetic Divide
Remember that soapy taste comment? About 4-14% of people have a genetic variant (OR6A2) that makes cilantro taste like detergent. My brother-in-law falls in this camp.
| Cilantro Perception | Percentage of People | Flavor Description |
|---|---|---|
| Fresh & Citrusy | 86-96% | "Bright, herbal, lime-like" |
| Soapy or Metallic | 4-14% | "Like biting into soap" or "bug spray" |
My brother-in-law's aversion is so strong he once picked cilantro leaf-by-leaf from his pho. If you're in this group, try culantro (not a typê) - similar flavor without the soap gene trigger.
Buying and Storing Hacks
Nothing ruins a dish faster than slimy cilantro. After years of trial and error, here's what works:
- Buying: Choose perky leaves without yellowing. Avoid flowering tops - bitterness alert.
- Storage Trick: Trim stems, stand in water (like flowers), cover with plastic bag. My current bunch has lasted 12 days using this method.
- Freezing: Chop and freeze in olive oil in ice cube trays. Works in cooked dishes but loses crispness.
I avoid pre-chopped cilantro from stores. Oxidation kills the flavor fast.
Cilantro vs Coriander Seeds
This trips up many cooks. Last month, a friend used ground coriander instead of fresh cilantro in guacamole. Inedible.
Key Differences
- Plant Part: Cilantro = leaves/stems; Coriander = dried seeds
- Flavor: Cilantro = zesty freshness; Coriander seeds = warm, citrusy spice
- Cooking Use: Cilantro = cold/raw finishes; Coriander seeds = spice rubs, curries, pickling
When Indian recipes say "coriander," they usually mean powdered seeds. When Mexican recipes say "cilantro," they mean fresh leaves. Language matters!
Cilantro FAQs
Can I substitute parsley for cilantro?
Only in appearance. Parsley lacks cilantro's distinctive citrus punch. For haters, try basil or mint.
Why does my cilantro taste bitter?
Usually caused by heat stress or flowering. If it bolts (flowers), the leaves become unpalatably bitter.
How much cilantro equals coriander powder?
Zero. They're completely different ingredients. Never substitute one for the other.
Is cilantro actually good for you?
Research shows potential benefits: heavy metal detoxification, antioxidant properties, digestive aid. But don't expect miracles.
Culinary Power Rankings
Based on global usage surveys and chef interviews:
| Cuisine | Cilantro Importance | Signature Dish |
|---|---|---|
| Mexican | Essential (cannot substitute) | Fresh salsas, guacamole |
| Thai | Critical (appears in 72% of dishes) | Green curry, larb salad |
| Indian | Common garnish (33% of dishes) | Chutneys, biryani topping |
| Mediterranean | Occasional use | Some tabbouleh variations |
Funny story: I once convinced a cilantro-hater to try it in Thai coconut soup. The complex broth masked the "soap" taste he normally detected. Now he requests it.
Growing Your Own
After killing five cilantro plants, I've mastered its quirks:
- Season: Cool weather crop. Plant in spring/fall. Mine bolts within weeks in summer heat.
- Sun: Partial shade. Full sun cooks it too fast.
- Harvest Trick: Cut outer leaves first. Never take more than 1/3 of the plant.
- Succession Planting: Sow seeds every 3 weeks for continuous harvest.
My biggest frustration? It bolts too quickly. For continuous supply, I now grow slow-bolt varieties like 'Calypso'.
The Cultural Lens
How people view cilantro reveals cultural differences:
In Mexico, questioning cilantro what is it in English seems absurd - it's as fundamental as corn. But in parts of Europe, it's still considered an exotic herb.
Ancient Egyptians placed cilantro in tombs. Romans used it to mask spoiled meat. Today's chefs debate whether stems should be used (I always do - more flavor).
What fascinates me most is cilantro's divisiveness. Julia Child famously hated it. Yet entire culinary traditions revolve around it. That tension makes it endlessly interesting.
Final Thoughts
So if you came wondering "cilantro what is it in english?", now you know: it's both cilantro and coriander, depending on where you stand. More importantly, you understand why this humble herb sparks passionate debates worldwide.
Next time you encounter it, try this experiment: Crush a leaf and ask friends to describe the scent. You'll witness the genetic divide in real time. Just don't serve cilantro-heavy dishes at large gatherings unless you know preferences. Trust me on that.
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