RSSIs it Cilantro, or is it Coriander?
August 27th, 2008 by Divina Pe (Rouxbe Member)
There?s a debate whether this herb is called cilantro or coriander.
Depending on where you come from, this herb is either cilantro or coriander. Coriander, which is often referred to as coriander leaves in Great Britain, is also known as Arab, Chinese or Mexican parsley in France. In the United States and other parts of the world, it is called cilantro, the Spanish word for coriander leaves. Confused yet?
The coriander plant produces both leaves and seeds. The leaves are usually called cilantro while the seeds are called coriander seeds. To add confusion, some people call the seeds, cilantro. This plant is related to the carrot and parsley family. The flavors of the seeds and the leaves have no resemblance to each other.
Cilantro is considered a digestive aid, which stimulates the appetite and aids in the secretion of gastric juices. It also releases heat (fever) from the body.
I used to hate cilantro because of its extremely pungent odor and flavor. Interestingly, some people even have an enzyme in their saliva that makes cilantro taste like soap. It seems that you either love it, or hate it. I know, “hate” is a strong word to use but there are cilantro haters out there that exist. Are you one of them?
There?s even a website solely dedicated for the fight against cilantro.
Bobby Flay used to say, ?If you don?t like cilantro, try it again.? The herb blends itself well to highly seasoned food, yet still enables most dishes to retain their strong characteristics and individuality. As one of the most versatile herbs used in many different cuisines, I agree that cilantro or coriander leaves deserve a second chance.
Here are a couple recipes, if you’d like to re-introduce yourself to the wonderful flavor of cilantro and or coriander. This first one is Lemon Cilantro Roasted Chicken. This next one is for Lemon Coriander Prawns (which also just happens to be my first Rouxbe video recipe :-)
p.s. While doing some research on cumin and coriander I came across this site called “cumin and coriander” and I just thought I would share it with you, as the food and photos looks really good.
As I wrote elsewhere: Cilantro when using the leaf, Coriander when using the seed. I don’t see a problem with two names for different parts of the plant.
I first tasted Cilantro in a Mexican restaurant. It was such a unique flavour for me at the time. I never miss a chance to eat it.:-)
Hi…for me is quite simple, Cilantro in Spanish and Coriander in English.;-))….Unfortunately, Cilantro & me do not like each other at all, even though we have given each other several chances…
By the way , I will have to start with my classes or I will be left behind… Regards. B
Cilantro – if you grow it yourself is a different creature. I always said that as long as I have fresh cilantro growing I can do without therapy. The aroma relaxes me instantly. But the supermarket variety has no – or very little – scent.
Cilantro and limes are a natural combination. Yellow lemons don’t do nearly as well
Well, there are actually numerous websites AGAINST THE EXISTANCE OF POOR CILANTRO. Although, I do not favor the flavor of Cilantro, in all due respect Mr. Flay, it tastes like old sneakers smell, my younger sister makes a gorgeous guacamole with cilantro taht look a lot like dill, but is cilantro in it’s baby stage. In that recipe, I adore, I mean, adore it. I’ve been told that the “seeds” are coriander and the leaves are cilantro by the food experts on the Food Network.
I agree with Bobby Flay: it’s an acquired taste, that I’ve happily acquired. First time I tasted cilantro, I was quite surprised by the weird, soapy taste. I tried it several times again and am now quite addicted to it.
I’ve tried to grow it myself, both outside in a planter and inside using an Aerogarden, without much success. The seeds germinate slowly and often don’t sprout at all. Fortunately, our food co-op has excellent organic cilantro available so I can enjoy it to my heart’s content.
I also term the leaves as “cilantro” and the seeds as “coriander.” As an aside, NEVER use dried cilantro: it’s flavorless and a complete waste of money. I’ve heard of some people taking fresh cilantro, chopping it lightly, putting it in an ice cube tray, filling the tray with water, and then freezing it, supposedly with little loss of flavor. I haven’t tried this, but it might work as a way to keep fresh cilantro around longer if your supermarket doesn’t always carry it or you prefer to grow you own.
I am on the side of cilantro fan! I do remember a day when I did not like it but that day was long ago.
I cannot imagine some foods without it. Mexican, Indian…you name it, some foods would just be sad and lonely without it. But of course this is just my opinion.
As for growing it, I suck!
I have to buy it – I place it into a jug about a 1/3 full of water. I then loosely cover it with a plastic (clear, so I remember it’s there) bag and it keeps for days and days in my refrigerator.
I also really like coriander, which I knew as the seed of cilantro. It adds great flavor to dishes as well.
Chute, now I am hungry! :-(
Cilantro!! and I just love it. Well I’m Mexican and grew eating cilantro in almost every meal so I’m so used to the flavor that I can’t imagine not using it. For example, my grandma’s chicken soup with avocado, serrano peppers and without cilantro? I don’t think so! hehe. Mmmmh now I’m hungry =)
When I first moved to Texas (from New York) as a teen, I didn’t like cilantro. Soapy flavor. But between my last two years in college I spent a year teaching in Thailand, and grew to love it. Now, I like it in both Mexican and Thai foods.
It’s also very healthy in a number of ways, but especially as a heavy-metal detox. If you have mercury fillings and get them removed, you then need to detox using cilantro and chlorella.
I always wonder why my parents always eat cilantro with every dish. Everyday, my father would buy cilantro in the market. Now, I understand that without cilantro in a certain dish, something is missing. I tried growing them thrice but every time the cilantro leaf shape forms, they die.
My niece also drinks cilantro and apple juice everyday because of the link between mercury and autism and as Joel says, for heavy-metal detox.
Oh, my mistake, it’s not everyday, just every Sunday.
I adore fresh cilantro. I can’t get enough of it and often triple the amount of leaves called for. It doesn’t taste soapy to me at all, but rather has a fresh scent that awakens my senses.
Sadly, some family members have the “soap gene” and I have to put it on the side whenever I serve it.
Do you know if cilantro freezes? I’ve tried but it loses all its flavour. Any storage tips for when I buy a big bunch would be appreciated.
You can store the cilantro by first snipping off the bottom of the stems. Then fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar. If you’re storing them in the fridge, cover them loosely with plastic. Cilantro loves cool temperatures. Change the water after a few days if the water changes color. Make sure the leaves are completely dry and just wash them as needed.
Sometimes I do wash them first and dry them and wrap them with slightly damp paper towels and them cover them loosely with plastic. They lasted about a week.
I hope these tips help.
I have tried cilantro, coriander, and cumin not knowing what it was and every single time it tasted like soap. I thought it was me until my brother visited and he said he didn’t know what it was but whatever it was it tasted “just like Ivory soap.” We are from the generation the had their mouths washed out with soap so we are familiar with the taste. It is impossible to acquire a taste for it! Julie’s analogy was great!