cilantro

American  

[si-lahn-troh, -lan-] / sɪˈlɑn troʊ, -ˈlæn- /

noun

1. the strong-scented leaves of the coriander plant, used in salads or to flavor and garnish food.

2. the coriander plant.

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cilantro British  

/ sɪˈlæntrəʊ /

noun

1. Also called (in Britain and certain other countries): coriander. a European umbelliferous plant, Coriandrum sativum, widely cultivated for its aromatic seeds and leaves, used in flavouring food, etc

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Etymology

Origin of cilantro

1900–05; < Spanish, variant of culantro < Vulgar Latin, dissimilated form of Latin coriandrum coriander

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Explanation

Cilantro is a strong, distinctive-smelling herb that's often used in Mexican and Indian cooking. While cilantro looks very similar to parsley, its flavor is much stronger. Cilantro is also known as coriander, as are its dried seeds. The fresh herb is often added to dishes just before serving, like Indian dal and Mexican guacamole, and mixed into Indian chutneys. Interestingly, people taste cilantro in completely different ways — cilantro lovers describe it as having a lemony flavor, while haters say it tastes like soap. Cilantro is a Spanish word, from the Latin coliandrum, "coriander."

Example Sentences

See Examples For:

cilantro

Those are different jobs, performed on different platforms, and neither figure tells us which workers are more likely to mistake parsley for cilantro.

From Salon ● Oct. 25, 2026

After treks to downtown L.A.’s Fashion District to find just the right materials, she’ll mock up clever riffs on julienned ginger and cilantro leaves.

From Los Angeles Times ● Oct. 6, 2026

Change the herbs accordingly: chives and parsley are excellent with giardiniera, while Mexican-style pickled carrots practically beg for cilantro and oregano.

From Salon ● Aug. 16, 2026

Items like honey chicken and cilantro lime sauce proved to be popular.

From MarketWatch ● Jul. 29, 2026

Many grew plants from their native lands—huge Chinese melons, ginger, cilantro, a green the Jamaicans call calaloo, and many more.

From "Seedfolks" by Paul Fleischman

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