Coriander vs. Cilantro: What’s the Difference?

Coriander and cilantro are often grouped together thanks to the fact that they come from the same plant, Coriandrum sativum, which is native to Asia, Africa, and Europe. However, this is where most of the similarities between these two ingredients end, as they each boast their own unique flavor and set of attributes. But what exactly are these differences between coriander and cilantro, and what types of recipes are they best suited for? We’ll answer these questions and more in this exploration of coriander vs. cilantro.

What Is Coriander?

“In the US, coriander typically refers to the seeds of the Coriandrum sativum plant, which are used as a spice, particularly in dried or ground form,” explains Amy Davis, RDN.

While you’re most likely to find coriander already ground at the grocery store, some retailers also sell whole coriander seeds that you can add directly to dishes, or crush with a mortar and pestle at home. Cooking with whole coriander seeds often elicits a stronger coriander flavor in recipes.

What Is Cilantro?

Meanwhile, many wouldn’t even realize that cilantro comes from the same plant as coriander when judging on appearance alone. “Cilantro is the leafy green herb and the stems of the Coriandrum sativum plant, commonly used as a fresh herb,” says Davis.

However, if you’re traveling abroad (or watching a non-American cooking show) you’ll often find chefs referring to cilantro as coriander, which can spark quite a bit of confusion given that each ingredient brings something very different to the table. 

“The confusion between coriander and cilantro comes from other parts of the world referring to the entire plant as coriander. They specify the leafy green part of the plant as coriander leaves, and the dried spice as coriander seeds,” Davis explains.

Coriander vs. Cilantro: What’s the Difference?

Let’s dive a little deeper into exactly how these parts of the Coriandrum sativum plant differ.

Appearance

As Davis already alluded to, the appearance of coriander and cilantro differ pretty significantly. In their whole form, coriander seeds are reminiscent of black peppercorns with a light brown color. Ground coriander sports an even lighter, almost tan color.

Cilantro, on the other hand, is a bright green leafy herb with delicate, thin stems. These stems are so tender, in fact, that they are entirely edible and often included in recipes calling for cilantro.

Smell

The smell of coriander and cilantro differs almost as much as their appearance. “Cilantro has a fresh, citrusy smell, while coriander seeds are aromatic with a nutty undertone,” says Davis. Some also cite cilantro as having lemony, herbaceous (or even soapy) notes, whereas coriander gives off a spicy, warm, almost woody aroma.

Flavor

Flavor may be one of the most notable differences between the two seasonings. “Cilantro imparts a bright, fresh, and slightly peppery taste, while coriander has a warm, citrusy, and slightly sweet flavor,” explains Davis. The flavor of cilantro is famously polarizing, as those who have the olfactory receptor gene OR6A2 are more likely to find the herb to taste like soap.

These flavor differences naturally lend each ingredient to unique culinary applications. “Cilantro is used fresh for its vibrant flavor, whereas coriander seeds are added as a warm spice,” says Davis.

Nutrition

And despite coming from the same plant, coriander and cilantro are quite different nutritionally, interestingly enough.

“Nutritionally, coriander seeds are richer in fiber and certain minerals, while cilantro offers more vitamins A, C, and K,” Davis explains. Minerals found in modest amounts in coriander include calcium, phosphorus, and potassium, which, alongside the fiber and plant compounds found in the spice, support bone, immune, and heart health. 

Meanwhile, cilantro boasts notable amounts of plant compounds, B vitamins, vitamin E, manganese, and copper, which, in combination with the vitamins Davis mentioned, aid in more optimal metabolic, immune, eye, blood, and heart health.

However, because both coriander and cilantro are used as flavoring agents as opposed to main ingredients in dishes, you’re unlikely to obtain super high amounts of any of these nutrients from them. That said, research points to both ingredients offering neuroprotective, hepatoprotective (liver protective), antimicrobial, antioxidant, and anti-inflammatory benefits, helping to prevent chronic diseases like cancer, diabetes, and hypertension. These health perks are likely related to the phytonutrient (or plant compound) content of these ingredients.

How to Cook With Coriander

It’s just an added bonus that there’s no shortage of ways to utilize these healthy ingredients in the kitchen. 

When it comes to cooking with coriander, this warming spice is best used in slow-cooked recipes. “Coriander is better suited for adding warmth and depth to cooked dishes,” Davis offers.

These include soups, stews, roasted vegetables, roasted proteins (it plays especially well with chicken), curry, hummus, sauces, dips, and marinades. If you’re using whole coriander seeds, be sure to either cook them down to elicit their flavor, or grind them with a mortar and pestle before adding to recipes to avoid unpleasantly pungent crunchy bites throughout your dish.

How to Cook With Cilantro

Conversely, cilantro shines brightest in recipes where it’s kept raw for a fresh bite. “Cilantro works best in fresh, uncooked dishes, or as an herby topping,” Davis agrees.

This leafy herb is most commonly seen in Latin and Asian culinary classics, like salsa, guacamole, salad, chimichurri, crema, pho, stir fries, spring rolls, and noodle dishes where it’s often utilized as a raw ingredient or garnish. Though, it’s not uncommon to see cilantro cooked into certain recipes as well, including cilantro lime rice, roasted proteins, and even soups.

Can You Use Cilantro Instead of Coriander?

From these comparisons, you may have already come to the conclusion that although coriander and cilantro come from the same plant, they are really not interchangeable in the kitchen.

“They can’t really be swapped for the other in cooking, as cilantro and coriander seeds have distinct flavors that greatly differ,” Davis adds. That said, there are certain dishes where both ingredients might be utilized. For example, coriander could be added to a hearty, rich stew that is garnished with cilantro for added brightness. Similarly, a coriander-marinated grilled chicken topped with a bright cilantro-filled chimichurri is another dish where both ingredients shine.

Ultimately, while these two flavorful ingredients cannot be subbed out for one another in recipes, each has its own unique attributes, both nutritionally and culinarily, that should well-earn them a spot in your regular ingredient rotation.