If you've ever wondered why cilantro and coriander taste so different even though they come from the same plant, you're not alone! The answer lies in how different parts of the plant develop unique flavor profiles. Read on to find out more!
As I became more passionate about cooking and experimenting with flavors, my love for cilantro led me to explore coriander. Like many, I used to think they were the same thing—but it turns out they’re surprisingly different!
Understanding the distinct flavors of cilantro and coriander can transform your approach to cooking. Cilantro brings a fresh, citrusy brightness to salads and salsas, while coriander’s warm, nutty spice is perfect for cooked dishes and spice blends. Knowing why some people perceive cilantro as “soapy” also helps you adapt recipes to different taste preferences, making you a more creative and considerate cook. 😊
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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.
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
- Try using herbs that have a similar fresh, bright flavor, such as parsley, basil, or mint. These herbs can be a good substitute in recipes where cilantro is typically used.
- Cooking cilantro might reduce the intensity of the soapy taste. So, in cooked dishes like soups or sauces, it might not taste as off-putting.
- Some people found that rinsing cilantro or soaking it in cold water for a few minutes can help to lessen the soapy flavor. This is not guaranteed to work for everyone though.
- Adding a little bit of lemon or lime juice to dishes that contain cilantro can sometimes help balance out the soapy taste.
- Cilantro microgreens have a milder, fresher flavor with less of the soapy taste. They make a good alternative for those sensitive to the stronger flavor of mature cilantro.
Frequently Asked Questions
Coriander and cilantro come from the same plant but have very different flavors and textures. Cilantro (the leaves) has a fresh, citrusy taste, while coriander (the seeds) is warm, spicy, and slightly sweet. If substituting, you can replace cilantro with herbs like parsley or mint for a similar fresh flavor, and coriander seeds can be swapped with caraway, cumin, or fennel seeds for a similar warm, earthy note.
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.
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 recipe
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Recipe
Cilantro Lime Tahini Sauce
Equipment
Ingredients
- 1 cup fresh cilantro leaves packed, stems and leaves
- 2 garlic cloves
- 3/4 cup tahini - sesame seed paste
- 1/2 lime juice of - 1 tablespoon
- 1/2 teaspoon salt - plus more to taste (if needed), I used Himalayan salt
- 1/2 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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