Cooking With Coriander: How to Use Coriander Seeds, Ground Coriander, and Cilantro
Coriander can refer to different parts of the same plant, which is why recipes sometimes seem confusing. In the United States, the fresh leaves and stems are usually called cilantro, while the dried seeds are called coriander. In many other English-speaking places, the leaves may simply be called coriander.
The fresh herb and dried seed do not taste alike. Cilantro is bright, green and citrusy, while coriander seed is warmer, rounder and more floral. They should be treated as related but distinct ingredients.
A flowering cilantro plant eventually produces the dried fruits commonly sold as coriander seeds.
Whole Coriander Seeds vs. Ground Coriander
Whole coriander seeds keep their aroma longer and can be toasted, crushed or added whole to pickles and spice mixtures. Ground coriander is convenient when you want the flavor distributed evenly through a curry, rub, soup or sauce.
Ground coriander loses fragrance faster because more of the spice is exposed to air. Buy an amount you can reasonably use while it still smells distinctly citrusy and aromatic.
How to Toast Coriander Seeds
Dry-toasting can intensify the seed’s warm, citrusy aroma, but it is not required for every recipe. Place whole seeds in a dry skillet over medium to medium-low heat and shake or stir frequently. Remove them once fragrant and slightly deeper in color, then transfer them from the hot pan.
Let the seeds cool before grinding. A mortar and pestle gives you a coarse texture, while a spice grinder makes a finer powder.
When Not to Toast Coriander
Whole coriander seeds used in pickling brines do not need to be toasted unless the recipe specifically wants that roasted flavor. Untoasted seeds contribute a brighter character as they infuse the liquid.
Cooking With Ground Coriander
Ground coriander pairs especially well with cumin, chile peppers, ginger, garlic, cinnamon and other warm spices. It is useful in curries, meat seasonings, tomato sauces, lentil dishes and roasted vegetables.
Like other ground spices, it can be briefly bloomed in oil to release aroma, but keep it moving and add liquid before it scorches.
Coriander in Curry
Coriander seed is common in many curry spice mixtures and pastes, where its citrusy warmth balances earthier cumin and hotter chile peppers. The amount varies greatly by cuisine and recipe, so it is better to build the spice mixture for the particular dish than to rely on one universal curry formula.
Cooking With Fresh Cilantro
Cilantro is usually at its best when added near the end of cooking or used raw. Both the leaves and tender stems are edible. Finely chopped stems can add substantial flavor to salsa, dressings and sauces instead of being discarded.
Coriander With Tomatoes, Meat, and Vegetables
Coriander’s citrus-like notes work with tomatoes, onions, potatoes, squash, carrots, chicken, pork, beef and fish. In tomato-based dishes, it can soften the divide between earthy spices and brighter ingredients.
How to Store Coriander
Keep whole and ground coriander tightly sealed away from heat, light and moisture. Whole seeds generally retain their aroma longer than ground spice. Replace ground coriander when its characteristic fragrance has faded noticeably rather than assuming it becomes unusable on one exact date.
Frequently Asked Questions
Are coriander and cilantro the same plant?
Yes. In American culinary usage, cilantro usually means the fresh leaves and stems, while coriander usually refers to the dried seed.
Can coriander seed substitute for cilantro?
No. Their flavors and textures are too different for a direct substitution. If a recipe needs fresh cilantro, coriander seed will not provide the same fresh herbal character.
Do coriander seeds always need to be toasted?
No. Toasting develops a warmer flavor, while untoasted seeds are useful in pickling and other preparations where a brighter spice character is wanted.
For more on combining spices, see Mastering Spice Pairings for Flavorful Dishes.
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