Koriandri is the plant Coriandrum sativum, known as cilantro when you use the leaves and coriander when you use the seeds. If you only want the quick answer, here it is: koriandri is a single herb with two very different flavor profiles, and knowing which part to use changes your cooking, storage, and results.
Last updated: April 2026
Featured snippet: Koriandri is the common name many people use for Coriandrum sativum, a plant whose fresh leaves are called cilantro and whose dried seeds are called coriander. The leaves taste bright and herbal, while the seeds taste warm, citrusy, and lightly spicy. That split identity is the key to using it well.
Table of contents
- What is koriandri?
- How is cilantro different from coriander?
- How do you use koriandri in cooking?
- What are the health benefits of koriandri?
- How do you grow and harvest koriandri?
- How do you choose and store it?
- What do experts say?
- Frequently Asked Questions
Koriandri is one of those foods people think they know until they taste the wrong part in the wrong dish. I have seen home cooks blame a recipe when the real issue was simple: they used coriander seed where cilantro leaf was needed, or the other way around. That swap can make a soup sing or crash.
What is koriandri?
Koriandri is Coriandrum sativum, an annual herb in the Apiaceae family, which also includes parsley, carrots, celery, dill, and fennel. The plant gives you two separate ingredients: fresh leaves and dried seeds. That is why it shows up in both herb aisles and spice racks.
The plant has been used for thousands of years. The Royal Horticultural Society and the Kew Gardens plant database both describe it as a fast-growing herb with delicate leaves, umbels of small flowers, and round seeds that ripen after flowering. In practice, that short life cycle is why gardeners sow it in succession.
According to the Royal Horticultural Society, Coriandrum sativum performs best in well-drained soil and full sun, and it often bolts quickly in warm weather. Source: https://www.rhs.org.uk
Why do people call it by different names?
In North America, the leaves are usually called cilantro, while the seeds are called coriander. In the UK, Australia, and many other places, coriander can refer to the whole plant. That naming split causes real search confusion, so the term koriandri is useful because it can cover both forms without forcing one regional label.
What makes the flavor so distinct?
Koriandri gets its aroma from volatile compounds, especially linalool, which also appears in basil, lavender, and citrus peel. In my experience, the leaf flavor is brightest when the herb is cold and dry, while the seed flavor becomes deeper after dry roasting. That difference matters more than most recipes admit.
How is cilantro different from coriander?
Cilantro and coriander come from the same plant, but they are not interchangeable. Cilantro usually means the fresh leaves and stems, while coriander usually means the dried seeds used as a spice.
The easiest way to think about it: cilantro is the fresh finishing note, and coriander is the warm base note. One is green and sharp; the other is nutty, floral, and lightly citrusy.
| Part of plant | Common name | Flavor | Best use |
|---|---|---|---|
| Leaves | Cilantro | Fresh, grassy, citrusy | Salsas, chutneys, salads, soups at the end |
| Stems | Cilantro stems | Strong, aromatic | Blended sauces, marinades, curry pastes |
| Seeds | Coriander | Warm, nutty, lemony | Spice blends, pickles, breads, braises |
| Ground seeds | Coriander powder | Milder, sweeter | Curries, rubs, soups, sausage |
Why do some people hate cilantro?
Some people perceive cilantro as soapy because of genetic variation near olfactory receptor genes, including a variant often discussed in studies from companies such as 23andMe and in academic genetics research. A paper in Nature Genetics helped popularize this explanation. The exact experience varies, but the biology is real.
That said, I would not assume someone is being dramatic. If cilantro tastes like soap to them, the flavor is not
