You can’t use coriander and cilantro interchangeably, but these herbs are different parts of the same plant.
Is there a difference between coriander and cilantro? Yes! Both are herbs from the coriandrum sativum plant, a familiar plant in kitchen herb gardens. The fresh leaves of the plant are cilantro, while the dried seeds from its flowers are coriander. You use cilantro as a fresh herb, and coriander as a dry one.
What is cilantro?
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This tender herb has a mild, crisp taste with muted notes of lemon, lime and pepper. Beware, because the flavor of cilantro is divisive! Some people complain that cilantro tastes like soap, though most of us enjoy using it in salads, bowls and other recipes. Though quite different in flavor, consider it as an alternative to parsley. Like other fresh herbs, cilantro can be used for color, texture and taste in both the body of a dish and as a garnish.
Cilantro grows wild in parts of Asia and Europe, though in the United States it’s most likely to be found in an herb planter.
If a cilantro plant is green, growing and leafy, it’s considered cilantro. Once it flowers, goes to seed and dries out, it becomes coriander.
What is coriander?
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Coriander is the dried seeds of the cilantro plant. Plants put their energy into producing lots of leaves, but at some point, for their survival, they “bolt.” Bolting means they stop producing leaves, send up flowers and produce seed heads. If allowed to dry, the seeds can be harvested as usable dried herbs.
Coriander seed is earthy, with a smell evocative of mild cumin. Like cilantro, it has notes of citrus, and might be compared to caraway and sage in taste.
Are cilantro and coriander the same?
If your recipe calls for a fresh herb, it will ask for cilantro, referring to the green, leafy herb. If it calls for dry herbs, it will ask for coriander, referring to the seeds, either whole or ground, of the cilantro plant. They’re not used interchangeably. You’ll find that cilantro is a major component of salsas and green sauces, where even the stem can be used for a crunchy bite. On the contrary, coriander is used in spice mixes for deep, earthy tastes in soups and Indian dishes.
Cilantro and coriander are unique herbs, each with a distinct flavor profile, different from almost anything else in the spice family. The plant will easily grow indoors and out, is quick to germinate and loves the sun. Readily available in most markets as fresh cilantro and dry coriander, these herbs are always worth having on hand.
Cilantro Recipes from Across the Globe
Fajita-Style Shrimp and Grits
I combined two of my favorite dishes—fajitas and shrimp with cheesy grits—into this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. —Arlene Erlbach, Morton Grove, Illinois
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Not everybody’s a fan of this herb. Here’s the scientific reason why some people think cilantro tastes like soap.
Halibut Soft TacosI sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. —Kristin Kossak, Bozeman, Montana
Mexican Street Corn ChowderCorn is one of my all-time favorite vegetables, so when it’s in season, I always make this super easy soup in the slow cooker. —Rashanda Cobbins, Food Editor, Taste of Home
Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavor—the kind that make you feel as if you’re splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Psst! Learn how to grow your own cilantro indoors so you always have it fresh and on hand.
Mojito Pulled PorkThis fork-tender pulled pork tastes fabulous on a bun, in a wrap or tortilla. My kids like to eat it spooned over rice in its citrus-flavored juices.—Mindy Oswalt, Winnetka, California
Quick Cilantro ChickenIf you’re a fan of cilantro, you’ll definitely like this chicken dish. The cilantro adds herbal flavor, melding with the tangy lemon juice and caramelized onions. —Mary Pipkin, Melba, Idaho
Open-Faced Breakfast Banh MiI love banh mi sandwiches because of the delicious pickled veggies. I also love naan, so I combined the two for a fun morning dish! We make these breakfast banh mi on the weekend. —Lori McLain, Denton, Texas
Chili VerdeThis chile verde recipe is one of my family’s favorites. We enjoy it any time of year, but it’s especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Peppered Cilantro RiceThis colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree.
-Laura Lunardi of West Chester, Pennsylvania
Shrimp Tostadas with Lime-Cilantro SauceI love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. — Leslie Kelley, Dorris, California
Southwest Frito PieI got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. We’ve since moved back to South Carolina, but we still crave New Mexican dishes.This is one of my go-to favorites.—Janet Scoggins, North Augusta, South Carolina
Spicy Sweet Potato Chips & Cilantro DipThis irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
Cilantro-Lime ChickenAs a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile. Nothing is more awesome than a slow-cooker recipe that makes it seem as though you’ve been cooking in the kitchen all day! —Mari Smith, Ashburn, Virginia
Southwestern Pasta SaladI created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it’s now among the most-requested dishes. —Valonda Seward, Coarsegold, California
Turkey Enchiladas VerdesPlanning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers. —Karyn Power, Arlington, Texas
Thai Salad with Cilantro Lime DressingI created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn’t into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Peppy Peach SalsaGarden-fresh salsas are one of my favorite condiments. So when I saw a recipe for peach salsa in the newspaper, I couldn’t think of anything that sounded better. —Jennifer Abbott, Moraga, California
Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
Spiced Grilled Chicken with Cilantro Lime ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butter—don’t skip it! —Diane Halferty, Corpus Christi, Texas
Steak with Chipotle-Lime ChimichurriSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Creamy Lime Pie with Fresh BerriesI combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. —Anneliese Barz, Fort Mill, South Carolina
Vegetarian Pad ThaiThis is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia
Southwestern GoulashI had some extra cilantro in the fridge and didn’t want to throw it away. Instead, I came up with this delightful and filling family recipe. Everyone just loved it! —Vikki Rebholz, West Chester, Ohio
Jicama Citrus SaladNever tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it’s all delish if you ask me. —Crystal Jo Bruns, Iliff, Colorado
Orange-Glazed Chicken & Chorizo MeatballsThese tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. —Jeanne Holt, Mendota Heights, Minnesota
Cilantro Ginger CarrotsPeppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —Taste of Home Test Kitchen
Cilantro-Avocado Tuna Salad SandwichesLime juice and cilantro in tuna salad – who knew? This recipe for avocado tuna salad came to me as a way to have a protein-packed meal with lots of pizzazz. —Heather Waldorf, Black Mountain, North Carolina
Flank Steak with Cilantro & Blue Cheese ButterI love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan
Cilantro-Lime Chicken SandwichesYou can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can’t get to a grill.—Debbie Speckmeyer, Lakewood, California
Cilantro-Lime RiceMy family’s favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It’s such an easy side dish and pairs well with kabobs on the grill, too. —Robin Baskette, Lexington, Kentucky
Mexican Egg CasseroleTomatoes and green chiles give color and zip to this extra-cheesy egg bake. It’s a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin
Cilantro Salad DressingUse this zippy dressing over greens or hot or cold boiled potatoes. You’ll love it! —Sara Laber, Shelburne, Vermont
Watermelon and Spinach SaladSummer’s the perfect time to toss up this watermelon salad. You’d never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Black Bean & Corn QuinoaSome vegan quinoa recipes are boring, but this one definitely isn’t. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Sesame Cilantro ShrimpOn days when I don’t feel like spending much time in the kitchen, I reach for shrimp. I can have a hot meal in the table in 10 minutes. —Tami Penunuri, League City, Texas
Radish, Carrot & Cilantro SaladBright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
Cilantro Tomato BruschettaThis is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d’oeuvre recipe that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin
Cilantro PotatoesFresh cilantro gives an exotic Syrian-style flavor to these easy, delicious skillet potatoes. They’re a creative complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey
Shrimp GazpachoHere’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen
Sweet Potatoes with Cilantro Black BeansAs a vegan, I’m always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California
Cilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Cilantro Beef TacosWhen I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois
Cauliflower CevicheMy 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. —Beatriz Barranco, El Paso, Texas
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