What is Coriander?

Coriander is one of the few ingredients that bridges two distinct identities in the kitchen: the dried seeds known as a warm, citrusy spice, and the fresh green leaves called cilantro, a bright, herbal note in countless global dishes. Both come from the same plant, and both play very different roles in cooking. Understanding what coriander is and how it differs from cilantro is the first step to using it with confidence and creativity.

Where Coriander Comes From

Coriander comes from the plant Coriandrum sativum, which produces both the spice known as coriander and the fresh herb we call cilantro. Yes, they’re from the same plant. In the U.S., they tend to call the leaves “cilantro” and the seeds “coriander.” In many other parts of the world, particularly the UK and India, both are simply called coriander.
The seeds are small, round, and beige with a light ridged texture. When crushed or ground, they release a warm, lemony aroma that brings a subtle sweetness to whatever they touch.

How to Use Coriander in Cooking

Coriander has long been a key player in global kitchens. It’s found in Indian curries, Mexican salsas, Middle Eastern spice blends, and even in Scandinavian rye bread. I find coriander incredibly versatile, and it pairs beautifully with cumin and chili, but also complements citrus, honey, and herbs.
Here are some simple ways to use it:

• Toast whole coriander seeds and grind them for a fresher, more intense flavor.
• Add ground coriander to roasted vegetables or meat rubs.
• Mix into soups and stews for a depth of flavor that’s gentle yet distinctive.
• Use in baked goods, especially spice cookies or breads that need a citrus lift.

Fresh vs. Dried: The Coriander-Cilantro Connection

If you’re shopping for coriander, it’s important to know whether a recipe calls for the seeds (coriander) or the leaves (cilantro). They bring completely different flavors to the table.
Cilantro has a bright, herbaceous, slightly soapy flavor (for some people), while coriander seeds are warm, nutty, and slightly sweet. They are not interchangeable, but they do complement each other beautifully in many recipes.

Why some people dislike the taste of coriander

For some, coriander, particularly the fresh leaves known as cilantro—tastes unpleasantly like soap. This reaction isn’t just picky eating. It’s backed by science. Certain people carry a variation in the OR6A2 gene, which heightens sensitivity to aldehydes, natural compounds also found in soap and some cleaning products. To those with this genetic trait, the bright, citrusy flavor others love can come across as harsh and chemical-like. If you fall into this group, you’re not alone—cilantro aversion is more common than you might think.

Storing Coriander Properly

Whole coriander seeds last longer than ground coriander. I keep whole seeds in a sealed jar, in a cool, dry cupboard and grind them fresh when I need a more intense flavor. Ground coriander should be used within six months to a year for best results.
Always store spices in airtight containers away from direct sunlight and heat. That means avoiding the cupboard directly above your stove.

Why You Should Try It

What is coriander, really? It’s not just a spice. It’s a quiet workhorse that ties together sweet, savory, and spicy elements without ever stealing the show. It enhances other flavors in a dish without overpowering them. And once you start using it, you’ll find yourself reaching for it again and again.
Coriander is more than just a spice. It is a versatile ingredient that brings depth and dimension to everything from spice rubs to stews. Whether you’re grinding seeds for a curry or tossing cilantro over tacos, this humble herb has earned its place in kitchens around the world. Want more ways to use coriander? Follow us on social media for tips, recipes, and fresh inspiration every week.