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So, what is cilantro in Australia? Cilantro is a herb used in many cuisines around the world and has a very distinct taste. In Australia, it is generally called coriander because it comes from the coriander plant.
Cooks often add it as a garnish at the end of dishes, where it delivers an earthy, herby flavour that many people compare to sage or parsley. However, not everyone enjoys cilantro, so add it sparingly if you’re unsure your guests will like it.
What is cilantro?
The plant Coriandrum sativum produces cilantro leaves, and growers cultivate it worldwide. Mostly found in South American, Asian, Spanish, and Middle Eastern cooking, cilantro gives dishes a fresh, herby taste that some people love and others absolutely loathe!
According to some medical studies, some people may have a genetic predisposition that alters how cilantro is perceived by their taste buds, making it taste metallic or soapy. This might explain why cilantro’s taste is so polarising.
Coriander vs cilantro
Is coriander the same as cilantro? The short answer to this is yes, they are the same plant, but it goes a little bit deeper than that. The young coriander plant produces cilantro, and cooks use its leaves specifically. However, they can use the entire coriander plant in cooking. Today, most people use the term “coriander” to refer to the seeds, while “cilantro” more commonly describes the leaf.
From its leaves to its roots and seeds, the coriander plant is a very versatile herb that can impart a range of flavours to a dish. Lightly toasted coriander seeds are used in a variety of dishes but are most often used as an aromatic in soups, stocks, pickling brine, and braising liquid. You can also grind them up into a powder for a concentrated, citrusy burst of flavour.
The stalks of the coriander plant, while not as flavourful as the leaves, can be chopped and mixed into a salad, soup, stock, or any dish you can imagine, adding a bit of crunch and a hint of cilantro.
Why the different terms?
Cilantro is actually a Spanish term that has spread to mean the leaves of the coriander plant. Because of this, most Australians don’t know that cilantro is actually the same as coriander.
In the United Kingdom, British cooks call the whole plant coriander and refer to the seeds as coriander seeds — they don’t use the word “cilantro.” This is also true for many European countries—except for Spain, of course—who refer to cilantro in variations of the word “coriander. In Australia, coriander is also the preferred word for the plant, following the European standard.
In the United States and South and Central America, cilantro refers to the leaves, while coriander generally refers to the seeds. This is because cilantro is a Spanish word and a staple of Mexican and Latin cuisine, which is incredibly popular in the United States.
Many countries use their own names for cilantro — for example, Hindi speakers call it “dhaniya,” reflecting its widespread use in Indian cuisine. Vietnam calls it “ngò,” and the Philippines refers to it as “wansoy.”
Where can you find cilantro?
Cilantro may be one of the first herbs mankind has ever used in cooking, with Sanskrit records dating back to 1500 BC. Today, cooks around the world use cilantro widely, except in countries where it is not part of the traditional cuisine, such as Japan, or in places with consistently freezing temperatures, such as Greenland.
However, most Australian grocery stores stock cilantro in the produce section, and you can also find even fresher bunches at local farmers’ markets.
Is there a substitute for cilantro?
Best substitutes for cilantro
Tons of people have a deep-seated dislike for cilantro, so if you’re cooking for someone who might not like it or if you don’t like it yourself, you may want to find a suitable cilantro substitute.
Best substitutes for coriander
Parsley
Cilantro tastes pretty similar to parsley. You can basically replace cilantro one-to-one with parsley, and add a spritz of lemon or lime juice to emulate the citrus flavour. Be warned, though, that cilantro and parsley have different textures, so it can make a difference in the finished product.
Basil
In certain dishes, you can replace cilantro with basil. Some types of basil can add a completely different taste, while others make a great substitute for cilantro. Italian basil has a very distinct and strong flavour, so it may not be the best substitute for cilantro. Thai basil, on the other hand, has a flavour that is a little bit spicy and light and is a perfect substitute for cilantro in dishes such as curry, soups, and stocks.
Herb mixtures
If you really want to emulate the flavour of cilantro but don’t have access to it or don’t like its taste, you can mix herbs that have similar flavour profiles. Chopping parsley, dill, oregano, and a little tarragon together can add notes of cilantro with a bit more pop and pizzazz.
Cilantro is a versatile herb that can add a very distinct flavour to your dishes. However, while cilantro is an amazing ingredient, you should be aware of its polarising effect. If you’re cooking for someone new, it may be best to use a cilantro substitute if you don’t know whether they like cilantro.
Frequently asked questions
Cilantro is the American and Spanish name for the fresh green leaves of the Coriandrum sativum plant. It has a bright, citrusy flavour and is widely used in Mexican, Thai, Indian, and Middle Eastern cooking.
Yes. In Australia, cilantro and coriander refer to the exact same herb. Australians use the word “coriander” for both the fresh leaves and the dried seeds. Americans use “cilantro” specifically for the fresh leaves and “coriander” only for the dried seeds or powder.
Yes — you can find it in any major Australian supermarket, including Woolworths, Coles, and Aldi. It will simply be labelled as “coriander” in the fresh herb section.
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