There are actually 3-names for Cilantro that I know of. It is also called Chinese Parsley. However, it is usually the Cilantro in its "Dried Form" that kind of categorizes it as being a spice-on-the-shelf, so to speak; thus, that makes it more identifiable as being Coriander. Nice question. I often wondered about that myself . . . Other than Chinese Parsley, I don't know the history or the other words, the roots, etc. though. They sound to me to be quite Latin . . . Dontcha think?