The History of Cilantro (Coriander)

Cilantro is a member of the parsley (Apiaceae) family and grows as a native plant all over the world, including Europe, Asia, Africa, and the Americas. Notably, in the U.S., the leaves are referred to as cilantro while the seeds are referred to as coriander. Both the fresh leaves and dried seeds have a long history of use. In fact, cilantro/coriander is one of the oldest herbs/spices that we have a record of and dates all the way back to early human societies. Coriander is mentioned in the Bible and the seeds have been found in ruins that date to around 5000 BC. Interestingly, the name coriander comes from the Greek word koris, which means stink bug — this is likely in reference to the strong scent cilantro leaves emit when bruised. Because of its widespread growth, cilantro has been incorporated into many cuisines around the world. However, due to a rare gene that causes the taste buds to detect aldehyde chemicals, some people find that cilantro tastes like soap when they eat it, so it’s not a universally embraced flavor. Still, it plays a key role in many cuisines today, including Mexican, Peruvian, Thai, Indian, Portuguese, and many more.