Difference Between Cilantro and Italian Parsley

Cilantro is an herb that belongs to the Apiaceae family and Coriandrum sativum is its scientific name. All parts of cilantro can be consumed (edible). It is also called coriander, dhania, and Chinese parsley.

Italian parsley is an herb variety of the parsley plant; flat-leaf parsley is another name for Italian parsley. The leaves are flat, dark green, and pointy.

Comparison Table Between Cilantro and Italian Parsley

 Parameters of Comparison Cilantro Italian Parsley
 What is it Cilantro is an herb that is part of the Apiaceae family and is an annual plant. Italian parsley is a form of parsley herb which is a part of the Apiaceae family and is a biennial plant.
 Scientific Name Coriandrum Sativum. Petroselinum neapolitanum.
 Shape and Color of the Leaf Round, lacy, and light or dark green Flat, pointy, and a little dark green.
 Native to  Southern Europe, northern Africa to southwestern Asia. Mediterranean (Turkey, southern Italy, etc) and Middle Eastern cuisines.
 EtymologyCilantro is a Spanish word derived from the Latin word ‘Coriandrum' Italian parsley is a form of parsley derived from the Greek word ‘Petros', which means rock as it grows in rocky terrain.
 Used in Indian chutneys, sauces, salads, and many Mexican dishes, etc. pasta sauces, garnishing in salads, Lebanese dishes, etc.
 Other Names Chinese parsley, coriander, or dhaniya Flat-leaf parsley

What is Cilantro?

Cilantro is a very popular and widely used herb. It is a part of the Apiaceae family and has a scientific name known as Coriandrum Sativum. Cilantro is an annual herb, i.e. – it completes its life cycle in one growing season.

It has a strong flavor and aroma that brings a wonderful touch to your dishes. Few people say it’s a little sour like a lime or lemon whereas few say that it tastes like dish soap. Few people might also be allergic to cilantro.  

Cilantro is popular in America and as we know it is used all over the world and hence it has different names in different places. The other names are coriander, dhaniya( colloquial term in India), and also Chinese parsley.

Cilantro is very nutritious, it provides us with several vitamins like A, C, K, E, etc along with many dietary minerals. A study proved that the flavor element in cilantro can help us kill dangerous bacteria called salmonella. It has many other health benefits.

What is Italian Parsley?

 Italian parsley is a form of the famous herb, parsley. It is part of the Apiaceae family and has the scientific name Petroselinum neapolitanum. Italian parsley is a biennial herb, i.e.

Italian parsley is also known as the flat-leaf parsley. The leaves are flat, dark, and pointy. Even though the whole plant is edible, only the leaves are the most commonly used. It is either used as a whole or chopped.

Italian parsley is rich in iron, is a low-calorie herb, and rich in vitamins. It can also be used as a natural breathe sweetener.

Italian parsley is used in salads, dips, pasta sauces, various other Lebanese and French cuisines, etc. It can withstand heat during the cooking process.

Main Differences Between Cilantro and Italian Parsley

  1. Southern Europe, northern Africa to southwestern Asia is native regions of cilantro whereas Italian parsley is native to Mediterranean (turkey, southern Italy, etc) and Middle Eastern cuisines.
  2. Cilantro is a Spanish word derived from the Latin word ‘Coriandrum' whereas Italian parsley is a form of parsley derived from the Greek word ‘Petros', which means rock as it grows in rocky terrain.
Difference Between Cilantro and Italian Parsley

Conclusion

It can get confusing as there are many herbs and leafy vegetables that look the same but learning their differences in names, taste, where, when, and how to use them is very important, or else it can change the entire dish.

Every food item has its pros and cons and each individual prefers ingredients according to their taste and preferences. The ingredients taste different and bring a unique change to each dish.

References

  1. https://pubs.acs.org/doi/abs/10.1021/jf950814c
  2. https://pubs.acs.org/doi/pdf/10.1021/jf00081a015
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