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Benefits and Allergy to Cilantro and Coriander

Updated on January 3, 2017
Patty Inglish, MS profile image

Patty collects various recipes from past generations and is interested in early American history, the Civil War, and the 19th century.

Cilantro grows from coriander seeds.
Cilantro grows from coriander seeds. | Source

Versatility of an Herb

If forced to choose just one seasoning ingredient, it would be cilantro. As long as I have this herb in the kitchen or a cilantro plant in the garden, I don't even need pepper, which is my second favorite seasoning. It is popularly known as an ingredient in Mexican dishes, but its use has spread to several others. In addition, I like to sprinkle it on any type of salad, from fresh spring greens to potato salad.

Cilantro is sometimes called Chinese parsley, but it originates with the coriander plant or the Latin Coriander sativum. The seeds of the coriander plant are ground to make powdered coriander, while the leaves of the plant become the herb cilantro. In addition to seeds and leaves, all parts of the coriander plant are edible.

Coriandrum sativum or cilantro.
Coriandrum sativum or cilantro. | Source

Unique Flavors Of Cilantro

Coriander is an annual herb plant, meaning that it needs to be replanted each year.

A member of the plant family Apiaceae, the herb originated in the Middle East, southern Europe, North Africa, and parts of Asia. In those areas, the herb is popular in cuisine and medicine, but it is also used often in Mexican dishes.

The plant coriander grows to a height of nearly two feet, with leaves that resemble flat-leaf parsley and are rather feathery, and finer than parsley. In fact, some cook confuse curly parsley, flat-leaf parsley, and cilantro, especially the last two.

In most of the world, cilantro is known as coriander, but Americans call it cilantro. The world culantro is Spanish for the coriander plant, but some herb growers feel that cilantro (coriander) and culantro are two different plant varieties with distinct flavors. Look for them at farmers markets and specialty stores and try them both.

Cilantro garnish to curry.
Cilantro garnish to curry.

The flavor of the leaves deteriorates very rapidly after picking and the leaves are usually not cooked, because that leeches all the flavor from the cilantro. Cilantro is primarily used raw and whole-leafed, or chopped in recipes or as a garnish. It is flavorful in salsas, chutney, some curries, salads, and even with some fruits. Cilantro lime rice is a favorite dish of many and is often served in America's Mexican restaurants.

While its flavor is best in the raw state, cilantro is found to contain antioxidants that prevent the spoiling of foods that contain it. In other words, the flavor of cilantro may fade, but the total food dish stays fresher longer.

Store small amounts of fresh coriander leaves in the refrigerator after, making sure they are dry, in a container that will keep them dry and preferably in a refrigerator drawer away from light. Dried, crushed cilantro leaves are available as well, but are best purchased only small packets, as the dried leaves lose flavor quickly. Fresh cilantro should be used within 2-3 days or picked, as needed, from a garden plant.

Coriander Seeds

Coriander seeds
Coriander seeds | Source

Coriander Seeds

Coriander seeds can be used in a variety of cooked dishes and comes powdered, in shaker bottles in the grocery baking aisle where spices are displayed. Whole seeds are also available and will retain their flavor longer than the powdered style (grind as needed). Keep either in an opaque container away form sunlight that can leech flavor.

In Indian cuisine, coriander is popular in curries and garam masala and is often used in tamden with the smokier cumin. Seeds can be toasted as a snack or boiled for a medicinal tea that fights respiratory problems.

Coriander seed is also found in small boxes of "pickling spices" in the grocery store. These spcies are used for pickling fruits and vegetables and in sausage making. The seeds can be combined in a number of combination with additional spices found in curry powders as well.

Coriander roots can also be used in cooking, presenting a deeper, darker flavor than the seeds.

Medicine and Allergies

Medicinal Uses

Whole Foods is one supermarket chain that carries cilantro and coriander. The company recommends coriander for a number of health benefits based on current medical research.

Among these, coriander may aid in the control of blood sugar, cholesterol and free radicals. Coriander produces an oil that is rich in healing phytonutrient content. Coriander shows superior levels of more additional nutrients as well, inducing fiber, iron, magnesium, and manganese.

Coriander is a powerful natural antibiotic and can effectively kill Salmonella, while coriander seeds and cilantro leaves both contain a total of nine antibiotics.

In alternative and folk medicine, coriander and cilantro have been used to alleviate the symptoms of anxiety and insomnia, as a diuretic, and as an aid to indigestion. A larger use for the herb is as a treatment for diabetes.

Coriander/Cilantro Herb Allergy

As with many other herbs, some individuals experience an allergy to coriander and cilantro. At least 34 symptoms of this allergy have been recorded:

Allergy Symptoms:

  1. Abdominal pain and discomfort
  2. Asthma
  3. Breathing problems, other than Asthma
  4. Constipation
  5. Cough
  6. Diarrhea
  7. Disturbed sleep
  8. Eczema
  9. Facial redness
  10. Facial swelling
  11. Headache
  12. Hives
  13. Hoarseness
  14. Itching - body skin
  15. Itchy eyes
  16. Itchy mouth
  17. Light-headedness
  18. Lip swelling
  19. Low blood pressure
  20. Nausea
  21. Red eyes
  22. Redness around lips
  23. Runny nose
  24. Sinus pain
  25. Skin flushing
  26. Sneezing
  27. Sore eyes
  28. Swallowing problems
  29. Throat swelling
  30. Tingling mouth
  31. Tongue swelling
  32. Vomiting
  33. Watery eyes
  34. Wheezing

If you use cilantro or coriander, or the roots of the plant for cooking and experience any of the above symptoms, stop using the plant and consult your healthcare provider.

If the allergy is serious - especially it if involves breathing problems and swelling - go to the doctor's office or to the local Emergency Room for immediate help.

© 2010 Patty Inglish MS


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    • Angel Scent profile image

      Angel Scent 

      10 years ago from Florida

      Don't like the taste if it, but its excellent for detoxing heavy metals.

    • akirchner profile image

      Audrey Kirchner 

      10 years ago from Washington

      One of my favorite herbs. I am trying to grow it this year although it does not seem to flourish as well in Central Oregon (nor does basil) but I'm going to get them their temps yet!

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA and Asgardia, the First Space Nation

      Thanks for the comments!

      @soni2006 - The chutney combinatin of ingredients youdescribes sounds very tasty to me. I don't the incidence rate of cilantro allergy but I had an allergic reactionn to it only once. It was home-grown from a friend's garden and so, it may have come in contact with insecticides of gardens next to it, even though I washed and dried the cilantro. Just something to be aware of in the use of herbs - allergies and contact with chemicals.

    • soni2006 profile image

      Rajinder Soni 

      10 years ago from New Delhi, India

      Cilantro in Hindi is called as hara dhaniya and is commonly called coriander in Engish. I used to ate raw cilantro once every week when I was a teenager. It is added in most of the recipes here in India. Cilantro is the most important ingredient in making spicy dhania chutney, other ingredients include salt, pepper, raw mango, little bit of lemon juice and it can be made in a grinder. The most important thing is that many of my friends and relatives consume cilantro on a frequent basis and have not had a single allergy or complaint with this super herb.

    • Hello, hello, profile image

      Hello, hello, 

      10 years ago from London, UK

      Thank you for a very interesting read. I have learned a lot.

    • ecoggins profile image


      10 years ago from Corona, California

      I admit it took awhile for me to get used to cilantro, but now I like the flavor it adds to salsa and other dishes.

    • Shalini Kagal profile image

      Shalini Kagal 

      10 years ago from India

      I love the herb - and the powder and use both a lot in cooking. Thanks for an very informative hub!


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