Coriander / Cilantro

Coriander is an herb in the parsley family (Coriandrum sativum). In North American usage, the fresh leaves are commonly called cilantro and the dried seeds are called coriander. In British and many other English-speaking markets, “coriander” can refer to both leaves and seeds. The two parts have distinct flavours and uses.

Coriander leaves (cilantro)

Fresh leaves have a bright, citrus-like and herbal aroma. They are used in salsas, chutneys, curries, salads, soups and as a finishing garnish. Some people perceive a soapy note because of genetic differences in smell perception. Use the tender stems as well as the leaves when appropriate; they carry flavour and can be chopped into sauces and pastes.

Coriander seeds

The dried seeds have a warm, lightly citrusy and nutty flavour. They can be used whole, lightly crushed or ground. Toasting them briefly in a dry pan can release aroma, but they should not be scorched. Ground coriander is common in curry blends, marinades, sausages, pickles and spice rubs.

Roots and preparation

In some Southeast Asian cuisines, coriander roots are valued for their concentrated herbal aroma and are pounded into curry pastes, marinades and seasoning mixtures. They are not always available in North American markets; clean, tender lower stems may be used as an alternative, although the flavour is not identical.

Coriander versus cilantro

The terms refer to different parts of the same plant in many markets. North American recipes generally use cilantro for the fresh leaves and coriander for the seeds. British and other international recipes may use coriander for both, so read the context carefully.

Example: Use fresh cilantro in salsa, chutneys and garnishes, and toasted ground coriander seed in curry blends, marinades and sausages.

Chef’s tip: Add fresh leaves near the end of cooking to preserve their aroma. Toast whole seeds briefly before grinding when a deeper, warmer flavour is desired.

Key distinction: Cilantro and coriander are the leaves and seeds of the same plant. Their flavours and culinary uses are different, and regional naming conventions vary.