Dried Coriander vs Cilantro: Understanding the Differences

Many people are often confused between dried coriander and cilantro due to their similar origins from the same plant, Coriandrum sativum. In this article, we will clarify the differences between these two ingredients and explain when and how to use them in your cooking.

Introduction to Coriandrum sativum

Both dried coriander and cilantro come from the same plant, Coriandrum sativum, commonly known as coriander or cilantro. The confusion often arises because while most of us are familiar with cilantro as a fresh herb, dried coriander is often recognized as a spice. Here’s a breakdown of the differences:

Cilantro (Fresh Leaves and Stems)

Description: Cilantro refers to the fresh leaves and stems of the plant. These have a bright fresh flavor, making them a popular choice in traditional Mexican, Indian, and Thai cuisines. Storage: It is important to use cilantro fresh, as it loses its pungency when dried. Fresh cilantro can be kept refrigerated in a plastic bag, or in a glass of water like cut flowers to maintain its freshness. Usage: Cilantro is used in cooking for its distinctive flavor, often in salsas, soups, curries, and marinades. Its role in dishes is often to add freshness and a zesty herbaceous note.

Dried Coriander (Seeds)

Description: Dried coriander refers to the seeds of the plant. These seeds are often ground into a spice and have a warm, earthy flavor. Coriander seeds are typically sweeter and mellower than the fresh leaves. Storage: Dried coriander seeds can be stored in a cool, dry place in an airtight container, ensuring they retain their flavor and aroma for several months. Usage: Coriander seeds are used in a variety of dishes, including curries, stews, and pickles. They are commonly added to dishes to add a warm, slightly sweet, and earthy note. Ground coriander is often used in spice blends and in the preparation of various beverages and desserts.

The "Bolting" Phenomenon

"Bolting" is a term used to describe the process where the plant begins to produce flowers and seeds, indicating that it is approaching the end of its life cycle. Coriander, like many herbs, tends to "bolt" quickly, meaning the leaves become bitter and the plant stops producing new foliage. This is why gardeners often need to sow coriander seeds multiple times throughout the growing season to ensure a continuous supply of fresh leaves for culinary use.

Appearance and Usage Comparison

Cilantro: Coriandrum sativum has leaves that are often described as “curly” or “fern-like.” These leaves and stems can be used fresh in cooking, providing a bright, fresh flavor to dishes.

Dried Coriander (Seeds): Coriandrum sativum seeds, on the other hand, are smaller and oval-shaped with an off-white or light brown color. These seeds are typically roasted or ground into a spice to add a warm, woody, and slightly sweet flavor to dishes.

Conclusion

In summary, while dried coriander and cilantro both come from the same plant, Coriandrum sativum, they serve different purposes in cooking. Cilantro is used for its fresh, zesty flavor in the fresh leaves and stems, while dried coriander (seeds) offers a warm, earthy, and slightly sweet taste when used as a spice. Understanding these differences can help you use these ingredients effectively in your recipes.