Cilantro Vs Coriander: What's The Difference?

What is cilantro?

Cilantro is the fresh leaves and stems of the Coriandrum sativum plant, an annual herb in the Apiaceae family (related to parsley, carrots, and celery). The plant is native to the Mediterranean and Middle East but is now grown worldwide. Cilantro has a bright, citrusy, herbaceous flavor that some people perceive as soapy due to a genetic variation in olfactory receptors (OR6A2 gene). The herb is used extensively in Mexican, Caribbean, Indian, Thai, Vietnamese, and Middle Eastern cuisines, adding fresh flavor to salsas, curries, soups, and salads. Cilantro is best added at the end of cooking; long cooking destroys the volatile compounds that give it flavor. The stems are also edible and have similar flavor to the leaves; they can be finely chopped and used in cooking.

What is coriander?

Coriander refers to the dried seeds of the Coriandrum sativum plant (the same plant that produces cilantro leaves). The seeds are small, round, and brown-yellow in color, harvested after the plant flowers and the seeds dry on the stalks. Coriander seeds have a warm, earthy, lemony-spice flavor distinct from the bright citrus notes of cilantro leaves. The flavor profile is so different that cilantro-haters often enjoy coriander seeds without any issues. Coriander is a common ingredient in Indian, Middle Eastern, Latin American, and European cuisines. It's used whole (in pickles and brines) or ground (in curries, garam masala, taco seasoning, and baked goods). Toasting whole coriander seeds before grinding intensifies the flavor significantly.

How do cilantro and coriander compare in cooking?

Cilantro (leaves) is a fresh herb used at the end of cooking; coriander (seeds) is a spice used at the beginning. Flavor differs dramatically despite coming from the same plant: cilantro is bright, citrusy, and herbaceous; coriander is warm, earthy, and lemon-spice. Cooking application differs: cilantro is sprinkled on finished dishes (tacos, soups, salads); coriander is incorporated into spice blends and cooked into dishes. Substitution between them isn't direct; they provide different flavors and can't simply replace each other. Storage differs: fresh cilantro lasts 1 week in the fridge; coriander seeds last 2-3 years stored in a sealed jar; ground coriander loses potency after 6-12 months. In recipes from non-American sources, 'coriander' may mean the leaves; check context.

Can you substitute one for the other?

No, cilantro and coriander aren't substitutes for each other due to dramatically different flavors. If a recipe calls for cilantro leaves, ground coriander seeds won't provide the bright fresh flavor; substitute fresh parsley with a squeeze of lemon for similar brightness. If a recipe calls for coriander seeds, cilantro leaves won't provide the warm spice; substitute cumin or fennel seeds (with adjusted amounts) for similar character. For people with the cilantro-tasting-soapy gene, recipes often call for cilantro can substitute parsley, basil, or mint depending on the cuisine. Roasted ground coriander is irreplaceable in many Indian curries; using cilantro instead would dramatically change the flavor profile. Both parts of the plant are valuable for different reasons.