Coriander

Arabic Kusbarah, Kuzbarah
French Coriandre, Punaise m?le, Persil arabe
Hebrew גד, כוסברה Gad, Kusbara
Italian Coriandolo
Portuguese Coentro
Spanish Coriandro, Cilantro

An herb with two names. Coriander seeds are ground and used as a tasty seasoning. The aromatic leaves are called cilantro and are used as garnish and in salsas and guacamoles. They are very popular in Mexican dishes and really enhance the flavor of salads, tacos and burritos.

Fruits and leaves posses totally different flavour and can therefore not substitute each other.

Sensoric quality
Almost everybody would agree that the fruits' aroma is pleasant. It is usually described warm, nutty and spicy; some even find orange-like quality in it.

There is, however, much disagreement about the flavour of coriander leaves, roots and unripe fruits: Many people of European heiritage find it displeasing, soapy, like “burnt rubber” or even like crushed bedbugs or the evil-smelling insects living on rose bushes. There are, however, many Europeans who enjoy coriander leaves, and in Asia, Latin America and Africa, almost everybody loves them. These people would describe coriander leaves as fresh, green, tangy and even citrusy.

There is constant rumour that the ability to like or dislike coriander herb (cilantro) is genetically caused. I do not know whether this is true; in any case, the theory might explain that some Europeans and Northern Americans seem to like it from the beginning while others have a hard time getting used to it. Note, however, that alsost the same is true for chile, which is used with discretion in Europe and, until recently, the Unites States, but which is, with some exceptions, much more popular everywhere else; yet I haven't heard the claim that that is a genetic thing, too. (source)