Often, you might hear two terms used somewhat interchangeably in the culinary world: cilantro and coriander. While they might seem like different ingredients, they actually come from the very same plant. So, what exactly is coriander? In essence, coriander refers to the seeds of the cilantro plant (Coriandrum sativum), but the story is richer than just seeds. Let’s delve into the fascinating world of coriander, exploring its flavor, uses, and its relationship with its leafy counterpart, cilantro.
Coriander vs. Cilantro: Understanding the Terminology
To clear up any confusion, it’s essential to understand the terminology. The plant Coriandrum sativum is known as coriander. However, in North America, the leaves and stems of this plant are commonly called cilantro, while the dried seeds are called coriander. In other parts of the world, particularly in Europe and Asia, “coriander” is used to refer to all parts of the plant – leaves, stems, and seeds. It’s also worth noting that cilantro is the Spanish word for coriander. Another name you might encounter for cilantro leaves is Chinese parsley, highlighting its popularity in Asian cuisine. Essentially, when you hear “coriander,” especially in English-speaking regions, it usually refers to the spice – the seeds.
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A close up shot showcasing both cilantro leaves and coriander seeds side-by-side, highlighting their distinct appearances and culinary forms from the same plant.
What Does Coriander (Seeds) Taste Like?
Coriander seeds possess a flavor profile that is remarkably different from cilantro leaves. They offer a warm, aromatic, and slightly citrusy taste. Many describe coriander seeds as having notes of lemon, sage, and even a hint of caraway. This complex flavor makes them a versatile spice in both sweet and savory dishes. Unlike the fresh, bright, and sometimes polarizing taste of cilantro leaves, coriander seeds offer a more mellow and grounded flavor.
Culinary Uses of Coriander Seeds
Coriander seeds are a staple spice across numerous cuisines worldwide. They can be used whole or ground, each form offering unique culinary applications.
Whole Coriander Seeds:
- Pickling: Whole coriander seeds are a key ingredient in pickling brines, adding a warm, aromatic depth to pickled vegetables and eggs.
- Infused Drinks: They lend a subtle spice to beverages like mulled wine and even some types of gin.
- Spice Blends: Often included in spice blends for rubs and marinades, particularly for meats and vegetables intended for roasting or grilling.
Ground Coriander Seeds:
- Baking: Ground coriander adds a warm, citrusy note to baked goods, from cakes and cookies to breads and pastries.
- Curries and Stews: It’s a fundamental component in many curry powders and spice blends used in stews and soups, especially in Indian, Middle Eastern, and North African cuisines.
- Savory Dishes: Ground coriander enhances the flavor of savory dishes like soups, sauces, rubs for meats, and vegetable preparations. It pairs beautifully with dishes featuring warm spices and citrus. For example, it’s excellent in Moroccan tagines or spice-rubbed roasts.
Coriander seeds complement a wide range of flavors, particularly warm spices such as ginger, nutmeg, cloves, and cinnamon. This makes it a fantastic addition to both sweet and savory recipes. Dishes like Slow-Cooker Moroccan Spice London Broil and Green Chile Chicken Soup truly benefit from the depth of flavor coriander seeds provide. Even Flank Steak with Corn-Chile Relish gains complexity from the spice.
How to Maximize Coriander Seed Flavor
To truly unlock the aromatic potential of coriander seeds, toasting them is highly recommended.
Toasting Coriander Seeds:
- Place whole coriander seeds in a dry skillet.
- Heat over medium heat for a few minutes, stirring frequently.
- Toast until the seeds become fragrant and slightly darkened, being careful not to burn them.
- Remove from heat and let them cool slightly.
Toasted coriander seeds can be used whole or ground. Toasting intensifies their flavor, bringing out their warm and citrusy notes even further.
Grinding Coriander Seeds:
- Immediately after toasting: For the most potent flavor, grind toasted coriander seeds just before using.
- Using a spice grinder or mortar and pestle: Grind to your desired consistency, from coarsely cracked to a fine powder.
Storing Coriander Seeds:
- Whole seeds: Store whole coriander seeds in an airtight container in a cool, dark, and dry place. They can retain their flavor for one to three years when stored properly.
- Ground coriander: Ground coriander loses its flavor more quickly. It’s best to grind seeds as needed, but if you do have ground coriander, store it in an airtight container in a cool, dark place and use it within a few months for optimal flavor.
What About Cilantro (Leaves)?
While coriander seeds offer a warm, spice-like flavor, cilantro leaves provide a distinctly fresh, bright, and citrusy taste. Often described as zesty and vibrant, cilantro is a popular herb, though it is famously divisive. A genetic variation causes some people to perceive cilantro’s flavor as soapy, an aversion affecting a significant portion of the population.
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A vibrant bunch of fresh cilantro, showcasing its bright green leaves and stems, highlighting its role as a fresh herb in cooking.
Culinary Uses of Cilantro Leaves:
- Fresh Garnish: Cilantro is frequently used as a fresh garnish, sprinkled over finished dishes to add a burst of flavor and visual appeal.
- Salsas and Dips: It’s a key ingredient in many salsas, guacamole, and fresh dips, contributing its signature citrusy note.
- Latin American, Asian, and Caribbean Cuisine: Cilantro is a staple herb in these cuisines, used in dishes like tacos, curries, stir-fries, and rice dishes.
- Sauces and Creams: It can be blended into sauces and creamy dressings, such as cilantro-lime crema, to add a fresh, herbaceous element.
When cooking with fresh cilantro, it’s best to add it towards the end of cooking or as a finishing touch. This preserves its delicate flavor and brightens up dishes. Recipes like Chile-Lime Steak Skewers With Coconut Cilantro Sauce, Burrito Bowls, and Grilled Shrimp Tacos all showcase the fresh flavor of cilantro beautifully. It’s also essential in cool and creamy sauces or dips like Cilantro-Lime Crema and guacamole.
Storing Fresh Cilantro
Storing fresh cilantro can be challenging as it tends to wilt and spoil quickly. However, with proper storage, you can extend its freshness for up to a week.
Best Ways to Store Cilantro:
- Water Glass Method: Trim the bottom of the cilantro stems and place the bunch, stems down, in a glass filled with water, similar to how you would store flowers.
- Plastic Bag Cover: Cover the cilantro bunch loosely with a plastic bag.
- Refrigerate: Store the glass of cilantro in the refrigerator.
- Change Water Regularly: Change the water every two to three days to keep the cilantro hydrated and fresh.
- Remove Wilted Leaves: Before storing and when changing water, remove any yellowing or slimy leaves and stems to prevent spoilage of the entire bunch.
Growing Your Own Coriander/Cilantro
Growing your own cilantro and coriander is surprisingly easy, whether you have an indoor windowsill garden or an outdoor space.
Growing Tips:
- Sunlight: Cilantro/coriander thrives in sunny locations. A windowsill that receives plenty of sunlight is ideal for indoor growing.
- Watering: Keep the soil consistently moist but not waterlogged.
- Indoor Growing: Cilantro is well-suited for indoor herb gardens, adding both flavor and greenery to your kitchen.
- Outdoor Growing: Plant cilantro outdoors in early spring, around the same time you plant lettuce.
- Bolting: Cilantro tends to bolt (go to seed) quickly in hot weather. To prolong leaf production, plant in partial shade in warmer climates and harvest leaves regularly.
- Harvesting Coriander Seeds: When the cilantro plant flowers and goes to seed, you can harvest the coriander seeds once they have fully dried on the plant.
Conclusion
Coriander, in its essence, is a plant of dual culinary personalities. Its leaves, known as cilantro, offer a fresh, citrusy herb, while its seeds provide a warm, aromatic spice. Understanding the distinction between cilantro and coriander, and how to use each effectively, will significantly enhance your cooking and allow you to appreciate the full potential of this versatile plant. Whether you’re seeking the bright zest of cilantro or the warm depth of coriander seeds, both are invaluable additions to any kitchen.
