What Is Another Name for Cilantro?
Another name for cilantro is coriander.
This herb is also known as Chinese parsley, dhania, and Mexican parsley, although culantro refers to a different herb.
Quick Tips and Facts:
1. Cilantro, also known as coriander, is often referred to as “Chinese parsley” due to its extensive use in Asian cuisines, particularly in Chinese dishes.
2. Cilantro is a member of the carrot and parsley family, Apiaceae, and is botanically related to carrots, celery, and dill.
3. Did you know that cilantro is one of the oldest known herbs? It has been cultivated for over 5,000 years and its use can be traced back to ancient Egypt.
4. When cilantro flowers, it produces small white or pale pink blossoms that are not only edible but also pack a flavorful punch, similar to the cilantro leaves. These delicate flowers are often used as garnishes in various culinary creations.
5. While cilantro is widely adored in many cuisines, there exists a small percentage of the population for whom cilantro tastes unpleasant, often described as soapy or metallic. This aversion to cilantro is believed to have a genetic basis, making it a polarizing herb among some individuals.
Coriander
Cilantro, also known as coriander, is an aromatic herb widely used in various cuisines around the world. This herb, with its pungent and distinct flavor, has a dual identity depending on which part of the world you find yourself in. In the United States, Canada, and other English-speaking countries, cilantro is commonly used to refer to the fresh leaves of the plant, while the dried seeds are referred to as coriander. However, in many other parts of the world, including the United Kingdom and Australia, both the leaves and seeds are commonly referred to as coriander.
Coriander has a long history of culinary and medicinal use. It is believed to have originated in the Mediterranean region and has been cultivated for thousands of years. The plant has feathery green leaves and produces small white flowers, which eventually turn into seeds. Both the leaves and seeds have a vibrant, citrusy flavor, but they are used in different ways in various cuisines.
- Cilantro, also known as coriander, is an aromatic herb with a dual identity depending on the region.
- In the United States and Canada, cilantro refers to the fresh leaves, while coriander refers to the dried seeds.
- In countries like the United Kingdom and Australia, both the leaves and seeds are called coriander.
- Coriander has a long history of culinary and medicinal use.
- It is believed to have originated in the Mediterranean region and has been cultivated for thousands of years.
- The plant has feathery green leaves and small white flowers that turn into seeds.
- Both the leaves and seeds have a vibrant, citrusy flavor.
Chinese Parsley
In some parts of Asia, such as China and Taiwan, cilantro is commonly referred to as Chinese parsley. This alternative name reflects the herb’s widespread use in East Asian cuisine, where it is used to add a fresh and fragrant taste to dishes. The leaves and stems of cilantro are often used as a garnish, added to soups, stews, and stir-fried dishes to provide a burst of flavor. The term Chinese parsley is also sometimes used in Western countries, particularly in reference to the herb’s use in Chinese cuisine.
Chinese parsley, like cilantro, has a distinct flavor that can be polarizing. Some people adore its fresh and citrusy taste, while others find it overpowering or even soapy. This difference in taste perception is thought to be due to genetic variations that can make some individuals more sensitive to certain compounds present in cilantro.
Dhania
In South Asia, particularly in India and Pakistan, the term Dhania is commonly used to refer to cilantro. The word “dhāná,” derived from Sanskrit, means coriander. Cilantro holds great significance in these countries, as it is an essential ingredient in various traditional dishes, such as curries, chutneys, and salads.
Both Dhania and cilantro are renowned for their bright and refreshing flavor, imparting a distinct taste and aroma to many Indian and Pakistani delicacies. Often, cilantro is used as a final garnish to enhance the overall presentation. Apart from its culinary applications, cilantro has a long history of medicinal use in Ayurvedic and traditional Indian medicine.
- Dhania is the term used in South Asia for cilantro
- Derived from the Sanskrit word “dhāná,” meaning coriander
- Essential ingredient in traditional South Asian dishes
- Adds a distinctive taste and aroma to curries, chutneys, and salads
- Used as a final garnish for enhanced presentation
- Cilantro has a rich history of medicinal use in Ayurvedic and traditional Indian medicine
“Dhania, or cilantro, adds a delightful touch to South Asian cuisine and offers potential health benefits through its traditional medicinal applications.”
Mexican Parsley
In Mexico and some Latin American countries, cilantro is commonly referred to as Mexican parsley. This name reflects its significant use in Mexican cuisine, where it is a staple herb in dishes such as salsas, guacamole, and various types of soups and stews.
Mexican parsley, like cilantro, adds a refreshing and tangy flavor to dishes, contributing to the vibrant and lively taste of Mexican cuisine. It is often used in both fresh and dried forms, depending on the recipe.
Bullet points:
- Cilantro is commonly known as Mexican parsley in Mexico and some Latin American countries.
- It is a staple herb in Mexican cuisine.
- It is used in dishes like salsas, guacamole, soups, and stews.
- Mexican parsley adds a refreshing and tangy flavor to dishes.
- It can be used in both fresh and dried forms.
Culantro (Different Herb)
Although culantro is sometimes mistakenly referred to as a different name for cilantro, it is, in fact, a different herb altogether.
Culantro (Eryngium foetidum) is a tropical herb native to Central and South America, the Caribbean, and certain parts of Asia and Africa. It has long, serrated leaves that resemble those of cilantro, but its flavor profile is notably different.
Culantro has a more intense and earthy flavor compared to cilantro. It is often used in Caribbean, Latin American, and Asian cuisines, particularly in dishes like sofrito, adobo, and various types of curries.
Culantro’s leaves are tougher and less delicate than cilantro, but they can be used in much the same way, added to dishes during cooking to infuse them with their distinctive flavor.
- Culantro is a different herb from cilantro
- Culantro has a more intense and earthy flavor
- Used in Caribbean, Latin American, and Asian cuisines
- Adds unique flavor to dishes during cooking
“Culantro has a distinctive flavor that adds depth to various dishes.”
Alternative Names
In addition to coriander, cilantro has several alternative names depending on different regions and languages.
- In Spanish-speaking countries, cilantro is often called coriandro or perejil chino (Chinese parsley).
- In Portuguese-speaking countries, it is known as coentro.
- Other regional names for cilantro include Mexican coriander, Mediterranean parsley, and in some parts of Europe, it is simply referred to as fresh coriander or coriander herb.
These alternative names reflect the diverse cultural and culinary traditions where cilantro is widely used. Regardless of the name, cilantro continues to be a popular herb appreciated for its vibrant taste and versatility in various cuisines around the world.
Frequently Asked Questions
What are other names for cilantro?
Cilantro, derived from the Spanish word for coriander, is known by multiple names. It is often referred to as coriander, Chinese parsley, or Mexican parsley, originating from its use in various cuisines. These alternative names highlight the diverse culinary uses and cultural adaptations of this versatile herb. For a comprehensive collection of recipes showcasing cilantro, check out our guide featuring 12 delectable options.
Is coriander and cilantro the same thing?
Yes, coriander and cilantro are indeed the same thing. The term used depends on the part of the plant being referred to. In the United States, the leafy green portion and stems of the plant are commonly known as cilantro, while the seeds are called coriander seeds. This distinction in terminology arises from regional differences in language and culinary customs. Therefore, when discussing the plant as a whole, both coriander and cilantro can be used interchangeably.
What is cilantro called in Asia?
In Asia, cilantro is commonly referred to as coriander leaves or Chinese parsley. This aromatic herb is widely used in various Asian cuisines for its fresh and vibrant flavor. Its unique taste adds a refreshing element to dishes such as soups, curries, stir-fries, and salads. Whether it’s called coriander leaves or Chinese parsley, this versatile herb plays a significant role in enhancing the taste and aroma of Asian dishes, making them even more delightful.
What is cilantro called in India?
In India, cilantro is referred to as coriander or Chinese parsley. It is abundantly available and widely used, distinguishing it from Parsley which is less prevalent in the country. The versatility of cilantro in Indian cuisine makes it a popular herb used in various dishes, adding a distinct and refreshing flavor to the culinary traditions of the region.