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

St. James immerses its wings overnight in “green seasoning” — a sassy blend of culantro, oregano, thyme, scallions, lime and garlic — and jerk spices before cooking them in a smoker for several hours.

From Washington Post • Jun. 10, 2022

Puerto Rican sofrito, known as recaito, is typically green due to the heavy use of culantro, a green herb that tastes like a stronger cousin of cilantro.

From Salon • Oct. 8, 2021

A mainstay in the Spanish and Latin American pantry, Loisa’s version incorporates fresh culantro and aji dulce peppers.

From Washington Post • Aug. 6, 2021

Add the culantro and cilantro; pulse five or six more times to form a loose paste.

From Washington Post • Jun. 29, 2018

Sumichrast, like me, had not got beyond the first mouthful; but Lucien, who shared to some extent l'Encuerado's weakness for the culantro, was having quite a feast.

From Adventures of a Young Naturalist by Gillmore, Parker