While strolling through a British supermarket or chatting in a London kitchen, you might notice a distinct, polarizing aroma coming from a bunch of fresh green leaves. What the locals call coriander is the exact same herb that is known as cilantro in many other English-speaking countries, and this single plant bridges a gap between global cuisines and a classic culinary divide.
The British Name for the Herb
In England, the leafy green herb used extensively in Indian, Thai, and Mexican cooking is universally referred to as coriander. This applies to the fresh leaves, the dried seeds, and the plant as a whole. If you are looking for the specific term used in the UK grocery store or restaurant menu, you will not find "cilantro" listed; you will find coriander. Understanding this single word is the key to navigating recipes and menus without confusion.
Coriander vs. Cilantro: The Linguistic Divide
The distinction between the terms coriander and cilantro is primarily a geographic one, rather than a botanical one. Throughout North America, the leaves are often called cilantro while the seeds are called coriander. In the United Kingdom and much of Europe, however, the British language utilizes a single term, coriander, to describe the entire plant. This means that when a London chef says they are adding coriander, they are referring to the fresh green leaf that Americans would label as cilantro.
Why Two Names for One Plant?
The divergence in naming stems from historical usage and linguistic evolution. The word "coriander" derives from the Greek word "koris," referring to the bug-like smell of the unripe seeds. The term "cilantro," on the other hand, comes from the Spanish word for "bedbug," which describes the pungent scent of the leaves. Because the English language adopted "coriander" long before widespread global travel, the Spanish-speaking world influenced the alternative name "cilantro" in regions where the herb became popular later.
The Role of Coriander in British Cuisine
Coriander is a staple in British kitchens, moving far beyond its reputation as a garnish on the side of a plate of curry. It is a fundamental component of fresh chutneys, such as mint and coriander chutney, which is often served alongside roast meats and balti dishes. The herb provides a bright, citrusy note that cuts through the richness of hearty British staples, integrating itself into the national food culture rather than remaining an exotic accent.
Shopping and Cooking Tips
When shopping in England, look for bunches of "coriander" in the fresh herb section, which will look identical to the "cilantro" you might find in the United States. The leaves should be vibrant green and not wilted. If a recipe calls for coriander leaves but you are using a US-based cookbook, simply substitute "cilantro." Conversely, if a British recipe mentions "coriander seeds," you are looking for the dried, round seeds used often in spice blends and pickling, which are the same product regardless of the name used for the fresh leaves.
The Great Taste Divide
Perhaps the most famous aspect of discussing coriander, whether in England or abroad, is the genetic factor that determines how people perceive its flavor. A significant portion of the population possesses a gene that makes the soapy compounds in the herb taste like citrus and floral notes, while others detect a strong, unpleasant taste reminiscent of soap or metal. This divide creates a unique cultural dynamic in Britain, where love for the herb is just as fervent as the vocal opposition to it, a debate that rarely happens over the herb itself but rather how one is genetically wired to experience it.
