I’ve lost count of how many times I’ve been asked if coriander and cilantro are the same thing. It usually comes up when I’m cooking for friends, and someone looks at the bright green garnish on their plate with a mix of curiosity and suspicion. I get it – the whole coriander vs cilantro debate can be confusing, especially if you’ve grown up in a place where the terms are used interchangeably. But no, they are not the same, and knowing the difference has honestly changed the way I cook.
Here’s the deal: cilantro and coriander come from the same plant, but they’re not the same thing. In North America, cilantro refers to the fresh, leafy herb with a bright, citrusy flavor, while coriander refers to the fresh leaves that are slightly more pungent and earthy. The confusion comes from the fact that in many other countries, like the UK and India, the leaves are simply called “coriander” and the seeds are called “coriander seeds.” It’s all about where you are and what you’re cooking.
This difference in names isn’t just about semantics – it actually affects how I use them in my cooking. I’ve learned the hard way that substituting one for the other just doesn’t work. Fresh coriander is more intense and slightly more bitter, while cilantro has a bright, almost citrusy freshness. Knowing when and how to use each one has been a game-changer in my kitchen.
Coriander vs Cilantro: What’s the Difference?
So let’s get this straight: cilantro and fresh coriander are not the same, even though they come from the same plant. Cilantro is the delicate, bright green herb that you’ll find in Latin American, Indian, and Southeast Asian dishes. It’s the stuff you sprinkle on top of tacos, stir into salsas, or blend into chutneys. It’s fresh, vibrant, and slightly peppery, with a citrusy aroma that wakes up your taste buds.
Coriander, on the other hand, is the leafy herb that looks almost identical to cilantro but has a more robust, earthy flavor. It’s commonly used in Asian cooking, particularly in Thai and Indian dishes, to add a deeper, more aromatic layer of flavor. If you’ve ever had Thai green curry or a really good Indian biryani, chances are fresh coriander was one of the key ingredients.
What’s crazy is how similar they look but how different they taste. I made the mistake once of grabbing fresh coriander instead of cilantro for a batch of guacamole, and let me tell you – it was not the same. The coriander was way too pungent, and it overpowered all the other flavors. That’s when I realized that knowing the difference isn’t just about getting the names right – it’s about getting the flavors right, too.
Cooking with Fresh Coriander
Fresh coriander is a whole different story. It’s more robust and earthy, with a slightly bitter edge that adds complexity to dishes. I don’t use it as a garnish like cilantro – instead, I use it as a key flavor component, usually in cooked dishes where its intensity can blend with other spices.
One of my favorite ways to use fresh coriander is in Thai curries and stir-fries. It adds a depth of flavor that cilantro just can’t match. I usually add it early in the cooking process, letting it simmer with the other ingredients so the flavors can meld together. It’s especially good with coconut milk-based curries, where its earthiness balances out the richness.
I also use fresh coriander in Indian cooking, particularly in spice blends and marinades. It pairs beautifully with cumin, turmeric, and chili powder, creating a complex, aromatic base for curries and biryanis. One trick I’ve learned is to blend fresh coriander with yogurt, garlic, and ginger to make a marinade for chicken or lamb. It tenderizes the meat while infusing it with a fragrant, earthy flavor.
Unlike cilantro, fresh coriander holds up well to cooking. Its robust flavor doesn’t fade when heated, so I add it early on and let it simmer. It’s perfect for slow-cooked dishes like stews and braises, where its complexity can really shine through.
How I Use Fresh Cilantro
I use cilantro almost every day. It’s one of those herbs that just makes everything taste fresher and more vibrant. I love the way it brightens up dishes, especially when paired with lime juice or chilis. It’s my go-to for Mexican, Thai, and Indian cooking, and I always have a bunch of it in my fridge.
One of my favorite ways to use cilantro is in salsa and guacamole. There’s just no substitute for that pop of green, citrusy flavor. I always chop it finely, including the stems because they’re just as flavorful as the leaves. I stir it in right before serving to keep the flavor fresh and bright. I’ve found that adding it too early can make it lose its punch, so timing is everything.
I also love using cilantro in marinades and dressings. I blend it with lime juice, garlic, olive oil, and a touch of honey to make a vibrant, tangy vinaigrette that’s perfect for salads or drizzling over grilled chicken or fish. It’s a simple way to add a burst of flavor without a lot of effort.
One thing I’ve learned is that cilantro doesn’t stand up well to heat. If you cook it too long, it loses its flavor and turns limp. So I always add it at the end of cooking or just before serving. Whether it’s sprinkled on top of tacos, stirred into a curry, or tossed into a salad, cilantro brings a brightness that’s hard to replicate.
Why Some People Hate Cilantro
Before I get into how I use cilantro, let’s address the elephant in the room: some people think cilantro tastes like soap. It’s not just picky eating – there’s actually a genetic reason behind this. Certain people have a variation in their olfactory-receptor genes that makes them super sensitive to aldehydes, the compounds responsible for cilantro’s unique aroma. These aldehydes are also found in soaps and detergents, so for some people, cilantro is downright unbearable.
I’ve learned this the hard way, too. I once made a huge batch of guacamole for a party, loaded it with fresh cilantro, and watched in horror as half the guests wouldn’t touch it. Now, I always check before adding cilantro when cooking for a crowd. If someone’s not a fan, I either leave it out or serve it on the side as a garnish. But personally, I love cilantro, and I think it brings a brightness that nothing else can match.
Pairing Coriander and Cilantro
The real magic happens when you use cilantro and fresh coriander together. They complement each other beautifully, with cilantro’s brightness balancing out the earthiness of fresh coriander. It’s a combination I use a lot in Thai and Indian cooking, where both herbs are commonly used.
For example, when making Thai green curry, I blend fresh coriander into the curry paste for a deep, aromatic base, then add chopped cilantro just before serving for a burst of brightness. It’s the perfect balance of fresh and earthy, and it makes the dish taste so much more complex.
I also use this duo in marinades for grilled meats. I blend fresh coriander with garlic, ginger, soy sauce, and lime juice for a flavorful marinade that penetrates the meat. Then, after grilling, I top it off with a sprinkle of fresh cilantro for a pop of color and freshness.
Another favorite is to mix them in chutneys and sauces. Blending cilantro and fresh coriander with lime juice, green chilies, and a touch of honey makes a vibrant, tangy sauce that’s perfect for drizzling over roasted vegetables, grilled meats, or even tacos. The two herbs play off each other beautifully, creating a complex, layered flavor that’s more than the sum of its parts.
Storing and Using Them Fresh
One of the challenges with cilantro and fresh coriander is keeping them fresh. They can wilt pretty quickly if not stored properly. I’ve tried a few different methods, but the best one I’ve found is to trim the stems and store them in a glass of water in the fridge, like a bouquet of flowers. I cover the leaves loosely with a plastic bag, which keeps them fresh for up to a week.
If I’m not going to use them right away, I’ll chop them up and freeze them in ice cube trays with a little olive oil. This works great for marinades and sauces – I just pop a cube out of the freezer and add it to whatever I’m cooking. It’s a great way to preserve that fresh flavor without any waste.