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Coriander at a Glance
Coriander, Coriandrum sativum, is an annual member of the Apiaceae family. The fresh leaves are commonly called cilantro in the United States, while the dried fruits are usually sold as coriander seed. Both come from the same plant, but they differ strongly in flavor, aroma and culinary use.
Botanical Identity
Coriander develops rounded lower leaves and more finely divided upper leaves, followed by small white to pale-pink flower umbels. The dry, nearly spherical fruits contain aromatic volatile compounds; linalool is one of the best known. The leaves have a very different aroma profile, and genetics influence whether a person experiences cilantro as fresh and citrusy or unpleasantly soap-like.
Food and Traditional Herbal Use
Coriander has been used as both food and traditional medicine across the Mediterranean, Middle East, South Asia and other regions for centuries. Seeds are used in spice blends, pickles, breads, curries and infusions. Traditional herbal systems have used the seed as an aromatic digestive or carminative, especially after meals. Cilantro leaves are primarily a food herb, although they also appear in traditional wellness practices.