Cilantro vs. Coriander: Leaves, Seeds, and Flavor

In U.S. cooking, cilantro usually means the fresh leaves and tender stems of Coriandrum sativum, while coriander usually means the dried fruit commonly called seeds. Names differ across countries, so a recipe's ingredient list and form matter. The leaves taste fresh and citrusy to many people; dried coriander is warmer, mild, and gently sweet. They are not direct flavor substitutes even though they come from one plant.

Use the form that fits the dish

Chopped cilantro is often added to salsa, salads, soups, beans, curries, and other dishes near serving time. Its aroma can fade with prolonged cooking. Coriander seed can be used whole in pickling or simmered dishes, or ground for spice blends, marinades, and roasted vegetables. Toasting whole seeds briefly in a dry pan can make their aroma more pronounced; let them cool before grinding and avoid scorching them.

Buy and store thoughtfully

Choose cilantro with fresh-looking leaves and no slimy stems. Refrigerate the bunch and use it while crisp; wash under running water before chopping. Keep ground coriander sealed in a cool, dry, dark cupboard and replace it when its aroma becomes weak. If a recipe says coriander without specifying a form, check whether it means leaves or ground seed, especially when adapting recipes from another region.

Sources and further reading

• Shopping for Health: Herbs and Spices - University of Florida IFAS Extension.
• Using Herbs and Spices - University of Delaware Cooperative Extension.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.