Cilantro and coriander come from the exact same plant, but they are not the same ingredient. In North America, cilantro refers to the fresh green leaves and stems, while coriander refers to the dried seeds. They look different, taste completely different, and are used in very different ways in cooking.
In this post I'll break down exactly what sets them apart, when to use each one, and what to substitute if you run out of either.
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Cilantro vs Coriander: Quick Answer
Both come from the same plant (Coriandrum sativum), but they are very different ingredients:
- Cilantro = the fresh leaves and stems. Bright, citrusy, herby.
- Coriander = the dried seeds. Warm, nutty, slightly spicy.
- In the UK and Australia, "coriander" refers to both the leaves and the seeds, which is why recipes can be confusing.
- They cannot be substituted for each other. The flavors are too different.
Jump to:
- Cilantro vs Coriander: Quick Answer
- Cilantro: The bright leafy green
- Coriander: The seeds
- Cilantro vs Coriander: At a Glance
- When to Use Cilantro vs Coriander
- How Terminology Differs Across the World
- Why cilantro tastes soapy to some people
- How to manage or reduce the soapy taste
- Frequently Asked Questions
- Storing cilantro vs. coriander
- Try these cilantro and coriander recipes
- Recipe
- Comments
Cilantro: The bright leafy green
In North America, cilantro is the fresh, green leafy herb from the Coriandrum sativum plant, and its stem. At first glance, it looks quite similar to flat-leaf parsley, but its distinctive, citrusy aroma is impossible to mistake. I’ll admit, I can’t resist taking a deep breath of cilantro when I’m at the grocery store, just to enjoy its fresh scent. The herb has a bright, citrusy flavor, but some people dislike cilantro because it tastes like soap to them. This is due to the presence of aldehydes in the herb, which create the soapy flavor. More on that later!
Cilantro is used in foods like salsa, guacamole, and noodle soups. I love cilantro in this Burrata Cheese with Marinated Mushrooms and Tomato Salsa and my Turmeric Couscous Salad Recipe.
Coriander: The seeds
Coriander comes from the dried seeds of the plant. As the plant begins to flower, it produces seeds. Over time, the cilantro leaves lose their fresh flavor, becoming more bitter, while the seeds develop a more aromatic taste.
Once dried, coriander seeds have a warm, nutty, and slightly spicy flavor with hints of orange. Crushing or grinding the seeds brings out their flavor even more. This makes them popular in spice blends like curry powder and commonly used in dishes like stews, soups, and pickles.
I used them in this Slow Cooker Gammon (Ham) and they added a nice touch of flavor and aroma.
If you enjoy exploring how spices interact with fats in cooking, you might also like Ghee or Butter? Key Differences & How to Use Them. It's another ingredient swap that surprises most cooks.
Cilantro vs Coriander: At a Glance
| Cilantro | Coriander | |
| Part of plant | Fresh leaves and stems | Dried seeds |
| Flavor | Bright, citrusy, fresh (or soapy to some) | Warm, nutty, slightly sweet and spicy |
| Form | Fresh herb | Whole seeds or ground powder |
| Used in | Salsas, salads, tacos, soups, garnishes, sauces | Curries, spice blends, stews, pickling |
| Substitute | Use parsley, basil, or mint instead | Use cumin, caraway, or fennel seeds instead |
| Storage | Fridge, stems in water like flowers | Airtight container in pantry |
| UK/Australia name | Also called "coriander" | Also called "coriander" |
When to Use Cilantro vs Coriander
Use cilantro (fresh leaves) when:
- Finishing a dish right before serving
- Making fresh salsas, guacamole, or chimichurri
- Garnishing curries, noodle soups, or rice dishes
- The recipe calls for it raw since heat destroys its fresh flavour
Use coriander (seeds or ground) when:
- Building the base flavour of a cooked dish
- Making spice rubs for meat or fish
- Pickling vegetables (whole seeds) - try adding it to this How to Pickle Red Cabbage (Easy, No-Canning Recipe)
- The recipe calls for a warm, earthy spice
The key rule: cilantro goes in at the end, coriander goes in at the beginning.
For more on how spices and acids work in cooked dishes, see How Marinating Works (or Doesn't!).
How Terminology Differs Across the World
In North America, the term cilantro refers to the fresh leaves and stems of the Coriandrum sativum plant. Coriander refers to the dried seeds. However, in many other countries, like the UK, coriander is used for both the leaves and the seeds. This difference in terminology can lead to confusion when following recipes across regions. Despite the naming difference, they do come from the same plant, but have very different flavors. The leaves are bright and citrusy and the seeds being warm and earthy.
Why cilantro tastes soapy to some people
The reason cilantro tastes soapy to some people comes down to a specific gene called OR6A2. This gene influences how our taste receptors detect certain chemicals. Cilantro contains compounds called aldehydes, which has a soapy flavor to those who have this genetic variation.
This gene variation is inherited, and it affects a person's ability to taste certain chemicals in cilantro. About 4-14% of people in some populations, such as those of East Asian or Mediterranean descent, have this genetic trait. For those without the variation, cilantro tastes fresh, citrusy, and bright. Essentially, it’s a matter of genetics influencing how we experience the flavor of cilantro.
How to manage or reduce the soapy taste
If cilantro tastes like soap to you, there are a few practical ways to work around it without skipping the flavor entirely.
- Swap it for a similar fresh herb: Flat-leaf parsley is the closest substitute. It has the same bright, fresh quality without the soapy flavor. Fresh mint or basil also work well depending on the dish.
- Cook it instead of using it raw: Heat breaks down the aldehyde compounds responsible for the soapy taste, so adding cilantro to a warm soup or sauce instead of using it as a garnish can make it much more tolerable.
- Rinse it in cold water before using: Soaking cilantro in cold water for a few minutes can help reduce the intensity of the soapy flavor. It doesn't work for everyone, but it's definitely worth trying.
- Balance it with acid: A squeeze of fresh lemon or lime juice over a dish that contains cilantro can help neutralize the soapy taste and bring the other flavors forward.
- Try cilantro microgreens instead: Microgreens are harvested young, before the aldehyde compounds fully develop, so they have a milder and fresher flavor that most people find much easier to enjoy.
Frequently Asked Questions
They come from the same plant but are not the same ingredient. Cilantro is the fresh leaves and stems; coriander is the dried seeds. They have very different flavors.
Not directly. The flavors are too different. If you need a substitute for fresh cilantro, use flat-leaf parsley, basil, or fresh mint. If you need a substitute for coriander seeds, try cumin, caraway, or fennel seeds in a similar quantity.
Cilantro turns into coriander as the plant matures. Cilantro refers to the fresh leaves and stems harvested from a young plant, while coriander refers to the seeds produced once the plant flowers and matures. As the plant ages, the leaves lose their fresh flavor and become more bitter, while the seeds develop a warm, spicy, and aromatic taste.
Yes! Which is why it's almost always added at the end of cooking or used as a garnish. If you add it too early in a hot dish, it loses most of its flavor.
They come from the same seeds, but ground coriander has a more mellow flavor and whole seeds are more pungent and aromatic. Whole seeds are better for pickling and long-cooked dishes. Ground coriander works better in spice rubs and baked goods.
Storing cilantro vs. coriander
Cilantro (leaves and stems) should be stored fresh. To keep it vibrant, you can treat it like fresh flowers: trim the stems, place them in a jar with water (like a vase), and cover the leaves loosely with a plastic bag. Store it in the fridge, and change the water every few days. You can also wrap the cilantro in a damp paper towel and place it in a plastic bag in the fridge. Cilantro can be frozen for longer storage, but the texture will change.
Coriander (seeds) should be stored in an airtight container in a cool, dark place, like a pantry or spice cabinet. Whole seeds stay fresh for a longer period, but once ground, coriander powder should be used within a few months for the best flavor.
Try these cilantro and coriander recipes
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Recipe
Cilantro Lime Tahini Sauce
Equipment
Ingredients
- 1 cup fresh cilantro leaves packed, stems and leaves
- 2 garlic cloves
- ¾ cup tahini - sesame seed paste
- ½ lime juice of - 1 tablespoon
- ½ teaspoon salt - plus more to taste (if needed), I used Himalayan salt
- ½ cup water - plus more for desired consistency. use water safe for drinking as it will not be boiled
Instructions
- Coarsely chop the cilantro and garlic so they blend better.
- Add the cilantro leaves, tahini, lime juice, minced garlic, salt, and water to a food processor or blender.
- Blend the ingredients on high speed until smooth and creamy, scraping down the sides of the processor or blender.
- If the sauce is too thick, add more water gradually, 1 tablespoon at a time, until you reach your desired consistency. Blend again to incorporate the water thoroughly.
Notes
- The serving size of the sauce can vary depending on how it's used. For dressing salads, dipping veggies, or using as a sauce for grilled meats, this amount should serve about 12.
- Look for tahini made from 100% sesame seeds without any added oils or sweeteners.
- Choose tahini that is made from hulled sesame seeds for a milder flavor, or unhulled sesame seeds for a more robust and slightly bitter taste.
- When adding water, start with a small amount of water and adjust as needed until you achieve the desired texture and flavor.
- Taste the sauce as you go and adjust the seasoning as needed. You can add more lime juice for acidity, salt for seasoning, or honey for sweetness to achieve the perfect balance of flavors.
- Blend the ingredients well in a food processor or blender until smooth and creamy.
- Allow the sauce to sit for a while after preparing it to let the flavors meld together. This allows the ingredients to infuse and develop a more cohesive taste.
- Tahini sauce does thicken slowly. Once it thickens, you may like to add more water to dilute it.
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