07.08.2018
Coriander Substitute
Find easy coriander swaps, how to toast seeds, taste notes, and simple substitution ratios for cooking.
- Indian and Moroccan coriander seeds have different flavor profiles; toast seeds to release oils and aroma.
- Good substitutes include cumin, garam masala, masala curry powder, and caraway; pick based on the dish.
- Use whole seeds for longer storage and fresher flavor; ground spice loses aroma faster.
There are multiple types of coriander, at The Spice House we carry Indian Coriander Seeds, Moroccan Coriander Seeds, and Ground Moroccan Coriander Seeds. Each type of coriander has a different flavor and is best used in different dishes.
Generally, coriander has a nutty and peppery taste. Indian coriander has a stronger citrus note which could be compared to a Belgian wit bier. Moroccan coriander is the most commonly imported coriander and is pleasantly sweet and savory, typically used in Middle Eastern cooking. When using Moroccan coriander for cooking, the seeds should be gently toasted to activate their natural oils and floral aroma before grinding.
Substitute for Coriander
Coriander adds a subtle sweetness to Middle Eastern, Indian and Latino cooking. It’s most commonly used in curries, like in this Eggplant Curry Recipe, and is also used in breads, corned beef, sausages, and on vegetables, like these Spice-Roasted Carrots. Indian coriander is typically used for flavoring liquors and brewing beer to add bright citrusy notes. If you don’t have coriander on hand, try one of our coriander substitutions here to create the same flavor.
- Cumin
- Garam masala
- Masala curry powder
- Caraway
Common Coriander Substitution Questions
Is Coriander the Same as Cilantro?
Coriander and cilantro come from the same plant, however they aren’t the same thing. Cilantro is the name for the plant’s leaves and stem, and coriander is the name for the dried seeds. In countries outside of the US, the leaves and stem of the plant are also called coriander, and the dried seeds of the plant are called coriander seeds. If following a new recipe, be sure to make this distinction.
Can I Substitute Cilantro for Coriander?
Although coriander and cilantro come from the same plant, they don’t taste the same and therefore don’t make great substitutions for each other.
What does Coriander Taste Like?
Coriander can be used whole or ground, and has a very earthy, tart, and sweet flavor. When the seeds are toasted there is a very floral aroma that is given off. Although coriander gives off a sweet aroma, it is still a very savory and herbal tasting spice.
Frequently Asked Questions
Is coriander the same as cilantro?
They come from the same plant but are not the same ingredient. Cilantro refers to the fresh leaves and stems. Coriander usually means the dried seeds. In some countries the fresh herb is also called coriander, so check the recipe.
What does coriander taste like?
Coriander seeds are earthy, slightly sweet, and a bit tart. When toasted they give a floral, citrusy lift. Indian coriander leans more citrusy while Moroccan coriander is sweeter and savory.
Can I use cilantro instead of coriander seeds?
No. Fresh cilantro and dried coriander seeds have very different flavors and are not interchangeable. Use cilantro for fresh, bright herb notes and seeds or ground coriander for warm, savory spice.
What are the best substitutes for coriander seeds?
Choose by the dish: use cumin for warm, earthy depth; garam masala or masala curry powder for complex curry flavors; caraway for a slightly licorice note. These will change the flavor but keep the dish balanced.
How much substitute should I use?
If a recipe calls for 1 teaspoon ground coriander, try 3/4 to 1 teaspoon ground cumin or 1/2 to 3/4 teaspoon garam masala or curry powder, then adjust to taste. Caraway can be used 3/4 to 1 teaspoon but watch for its stronger profile.
Should I toast coriander seeds and how?
Yes. Toast seeds in a dry skillet over medium heat, shaking or stirring for 1 to 2 minutes until fragrant. Let them cool before grinding to avoid steam and bitter flavors. Toasting releases oils and boosts aroma.
Whole seeds or ground: which is better and how should I store them?
Whole seeds keep flavor longer. Store whole seeds in an airtight container in a cool, dark place for up to 2 to 3 years. Ground coriander is convenient but loses aroma faster; keep it sealed and use within 6 to 12 months.
Is coriander the same as cilantro?
They come from the same plant but are not the same ingredient. Cilantro refers to the fresh leaves and stems. Coriander usually means the dried seeds. In some countries the fresh herb is also called coriander, so check the recipe.
What does coriander taste like?
Coriander seeds are earthy, slightly sweet, and a bit tart. When toasted they give a floral, citrusy lift. Indian coriander leans more citrusy while Moroccan coriander is sweeter and savory.
Can I use cilantro instead of coriander seeds?
No. Fresh cilantro and dried coriander seeds have very different flavors and are not interchangeable. Use cilantro for fresh, bright herb notes and seeds or ground coriander for warm, savory spice.
What are the best substitutes for coriander seeds?
Choose by the dish: use cumin for warm, earthy depth; garam masala or masala curry powder for complex curry flavors; caraway for a slightly licorice note. These will change the flavor but keep the dish balanced.
How much substitute should I use?
If a recipe calls for 1 teaspoon ground coriander, try 3/4 to 1 teaspoon ground cumin or 1/2 to 3/4 teaspoon garam masala or curry powder, then adjust to taste. Caraway can be used 3/4 to 1 teaspoon but watch for its stronger profile.
Should I toast coriander seeds and how?
Yes. Toast seeds in a dry skillet over medium heat, shaking or stirring for 1 to 2 minutes until fragrant. Let them cool before grinding to avoid steam and bitter flavors. Toasting releases oils and boosts aroma.
Whole seeds or ground: which is better and how should I store them?
Whole seeds keep flavor longer. Store whole seeds in an airtight container in a cool, dark place for up to 2 to 3 years. Ground coriander is convenient but loses aroma faster; keep it sealed and use within 6 to 12 months.
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