The annual herb Coriandrum sativum is valued for two distinct products: its fresh leaves (cilantro) and its aromatic, dried seeds (coriander). This dual-use nature means that agricultural science has developed different cultivars, or types, specifically tailored to maximize the yield and quality of either the leaf or the seed product. The ultimate answer to how many types of cilantro exist lies in examining the specialized varieties bred for these divergent culinary purposes.
The Fundamental Difference Between Cilantro and Coriander
Confusion regarding the types of cilantro often stems from a simple linguistic difference applied to the single botanical species, Coriandrum sativum. In North America, the fresh leaves and stems are called cilantro, a term derived from Spanish. The dried, spherical fruits of the same plant are referred to as coriander, which is the international name for the entire plant.
The flavor profiles of the two parts are chemically distinct and not interchangeable in cooking. Cilantro leaves possess a bright, citrusy, and sometimes pungent flavor, caused by volatile aldehyde compounds. In contrast, coriander seeds have a warm, earthy, and nutty flavor with floral notes, dominated by the essential oil component linalool. Growers select specific varieties that genetically favor either abundant leaf growth or high-quality seed development.
Cultivars Grown for Leaf Production
Cultivars developed specifically for cilantro production prioritize the quantity and longevity of the fresh foliage. The main challenge for growers is “bolting,” where the plant rapidly sends up a flower stalk and stops producing leaves. This process is triggered by increasing temperature and day length. To combat this, many modern cilantro types are bred for bolt resistance.
The “Slow Bolt” varieties are the most common example, specifically selected to delay the flowering process and extend the harvest period. This genetic trait allows for a longer window of leaf production for both commercial growers and home gardeners. These slow-bolting varieties help ensure a steady supply of fresh leaves during warmer months when traditional cilantro would quickly go to seed.
Other varieties are selected for high leaf yield and robust growth. Cultivars like ‘Kasturi,’ ‘IKO-BR-50,’ and ‘Sugandh’ have been evaluated in agricultural studies and produce a significantly higher mass of green leaves per plant. These high-yielding varieties are characterized by a dense rosette of basal leaves and a greater number of leaves overall. Leaf-focused types are optimized for fresh consumption, where flavor compounds are the main quality indicator.
Varieties Grown for Seed Production
The varieties of Coriandrum sativum grown for coriander, the dried spice, focus on maximizing seed quality and yield. These varieties are intentionally allowed to bolt, flower, and produce mature seeds. They are selected for traits that enhance the seed’s value as a spice or for essential oil extraction. The most important metric for seed cultivars is the content and composition of the essential oil within the fruit.
Seed varieties often have larger, heavier seeds that contain a higher percentage of essential oils, which can range from 0.18% to over 4% by weight. The essential oil is predominantly composed of the monoterpene alcohol linalool, which gives the spice its characteristic aroma. Genotypes like ‘Jantar’ and ‘Alekseevski’ are known for yielding a high essential oil content, making them valuable for the flavor and fragrance industries.
Geographic varieties, such as Moroccan types, are recognized in the spice trade for their larger seed size and high oil yield. In contrast to cilantro cultivars, these seed-focused plants may bolt quickly. This trait is beneficial as it directs the plant’s energy toward seed formation rather than leaf maintenance. The distinction between cilantro and coriander types is therefore a clear example of how plant breeding can optimize a single species for two completely different final products.