Cilantro

Nick Coleman Queries...
Dave Girardot Replies
Sarah Scott Wonders
Roger Parks Explains
Thoughts on Cilantro - Kyle Lerfald
 

Nick Coleman Queries...

I was intrigued by some Lissun's (USA-based?) use of the name 'cilantro' for the herb I know as 'coriander'. I've seen the word used in some US cook-books I've accumulated. I had a bit of a browse on the web and here is the etymology:
coriandrum (Latin) -> coliandrum (Late Latin) -> cilantro (Spanish alteration)
Did the US use of a Spanish alternative come from the Mexican influence in the mid 19th century, do Lissuns know? Or did the early pilgrims bring the word with them?
 

Dave Girardot Replies

We usually refer to the seeds as coriander and the fresh plant (herb), leaves as cilantro.
 

Sarah Scott Wonders

I know my ignorance is showing, but I have both coriander and cilantro in my kitchen and they don't smell at all alike. What did I miss?
 

Roger Parks Explains

Seems that cilantro is sold as the green herb, whilst coriander is sold as the seed. (Or so it goes in my end of the USA.) Try using a mortar and pestle to open the coriander. To my nose/palate, there is a related smell/taste, but also some differences as well.
 

Thoughts on Cilantro - Kyle Lerfald

For me, it has a nice, fresh taste, and is the perfect addition to a mango salsa. which in turn is great on fish....cilantro doesn't go with everything, but it's sure a nice addition where it does get added!