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

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

ChatGPT learned that I love cilantro, and my style is best described as “functional minimalism.”

From The Wall Street Journal • Apr. 12, 2026

Quick pickled cucumbers, dressed with rice vinegar, sugar and sesame oil, bring texture and acidity while a classic Mexican mix of minced onion and cilantro finishes things off.

From The Wall Street Journal • Apr. 6, 2026

Walking from my parking spot, I buy cilantro and two star fruits from a bundled-up grandmother eating from her own supply of sticky corn.

From Los Angeles Times • Mar. 12, 2026

The naan selection alone is worth exploring, ranging from classic plain and garlic cilantro to more adventurous versions like goat cheese with togarashi and black truffle with fleur de sel.

From Salon • Mar. 7, 2026

Every Saturday night, her apartment filled with the heavenly smells of saffron, yerba buena, cilantro, and perejil.

From "The Epic Fail of Arturo Zamora" by Pablo Cartaya