Coriander vs Cilantro: Same Plant, Two Spices

One Plant, Two Ingredients

Coriandrum sativum gives us both cilantro (fresh leaves) and coriander (dried seeds). Despite sharing DNA, they are used as completely different ingredients.

Cilantro Leaves

Bright, citrusy, and polarizing. About 10% of people perceive cilantro as soapy due to a genetic variant. Fresh leaves are added at the end of cooking to preserve their delicate flavor.

Coriander Seeds

Warm, nutty, and slightly citrusy with none of the soapy controversy. Toasted and ground, they form the backbone of many curry powders and spice blends.

Using Coriander Seeds

• Dry-roast until fragrant, then grind for spice rubs
• Whole seeds in pickling brines
• Ground coriander in falafel and sausage mixtures
• Essential in garam masala and ras el hanout

Using Cilantro

• Fresh garnish for tacos, pho, and curries
• Blended into chimichurri and green sauces
• Mixed into salsas and chutneys
• Stems have more flavor than leaves — use them

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