Cilantro and coriander come from the plant species — Coriandrum sativum 1. In North America, cilantro refers to the leaves and stalks of the plant. Meanwhile, the dried seeds of the plant are called coriander. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds. To avoid confusion, the rest of this article refers to the leaves and stalks of the Coriandrum sativum plant as cilantro and the dried seeds as coriander.
Despite coming from the same plant, cilantro and coriander have significantly different nutrient profiles, tastes and uses. Cilantro leaves have much higher levels of vitamins, but lower levels of minerals. Conversely, coriander seeds have lower levels of vitamins, but far more minerals 2 , 3.
Below is a comparison of the nutritional content of a gram serving cilantro and coriander 2 , 3. Meanwhile, coriander seeds are only 8.
This is a major reason why cilantro has lower levels of minerals by weight, as the water in cilantro contains no minerals or calories 2 , 3 , 4. Cilantro is an herb with a fragrant, citrusy flavor. On the other hand, coriander appears to have a less polarizing taste and smell.
Its aroma is best described as warm, spicy and nutty, with a hint of citrus. The spice is commonly paired with cumin and cinnamon because they share similar flavor traits.
The different properties of cilantro and coriander have led people to use them differently in recipes. The refreshing, citrusy taste of cilantro leaves has made them a common garnish in South American, Mexican, South Asian, Chinese and Thai dishes. Conversely, coriander seeds have a warmer and spicier taste and are commonly used in dishes that have a spicy kick. Dry roasting or heating coriander seeds can enhance their taste and aroma. However, most of these findings are from test-tube or animal-based studies.
Although they are promising, more research in humans is needed. Antioxidants are thought to help reduce inflammation in the body by binding to and suppressing inflammation-promoting molecules known as free radicals 6.
One animal study found that the antioxidants in a cilantro extract helped fight skin aging. Skin aging is often accelerated by free-radical damage 7. Furthermore, a test-tube study found that the antioxidants in a coriander seed extract reduced inflammation and inhibited the growth of cancer cells from the stomach, prostate, colon, breast and lungs 8.
While these studies are promising, more human-based research on the antioxidant benefits of cilantro and coriander are needed. One rat study noted that it increased appetite, compared with control rats given water or nothing Coriander may reduce unpleasant digestive symptoms like bloating and discomfort often experienced by people with IBS.
It may also boost appetite among some people. Coriander contains antimicrobial compounds that may help fight certain infections and foodborne illnesses.
Dodecenal, a compound in coriander, may fight bacteria like Salmonella , which can cause life-threatening food poisoning and affect 1. Additionally, one test-tube study revealed that coriander seeds are among several Indian spices that can fight the bacteria responsible for urinary tract infections UTIs Other studies suggest that coriander oil should be used in antibacterial formulations due to its ability to fight foodborne illnesses and hospital-acquired infections 29 , Coriander exhibits antimicrobial effects that may help fight foodborne illnesses and pathogens like Salmonella.
In one study, its extract failed to treat diaper rash in infants on its own but could be used alongside other soothing compounds as an alternative treatment 31 , Other studies note that the antioxidants in coriander extract may help prevent cellular damage that can lead to accelerated skin aging , as well as skin damage from ultraviolet B radiation 33 , Furthermore, many people utilize coriander leaf juice for skin conditions like acne, pigmentation, oiliness, or dryness.
Nonetheless, research on these uses is lacking. Coriander contains antioxidants that may protect your skin from aging and sun damage. It may also help treat mild skin rashes. All parts of the Coriandrum sativum plant are edible, but its seeds and leaves taste very different. While coriander seeds have an earthy flavor, the leaves are pungent and citrus-like — though some people find that they taste like soap. Whole seeds can be added to baked goods, pickled vegetables, rubs, roasted vegetables , and cooked lentil dishes.
Warming them releases their aroma, following which they can be ground for use in pastes and doughs. Meanwhile, coriander leaves — also called cilantro — are best to garnish soup or use in cold pasta salads, lentils , fresh tomato salsa, or Thai noodle dishes. Coriander seeds and leaves both come in handy for everyday cooking but offer very different flavors that determine their best uses. Coriander is a fragrant, antioxidant-rich herb that has many culinary uses and health benefits.
It may help lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health. Little is known about the origins of the coriander plant , although it is generally thought to be native to the Mediterranean and parts of southwestern Europe.
Experts believe its use dates back to at least 5, B. References to coriander can be found in Sanskrit writings, and the seeds were placed in Egyptian tombs. Coriander even rates a mention in the Old Testament, in which the manna provided to the Jews fleeing Egypt was described as being like coriander seed. Coriander was one of the first herbs grown by the American colonists of Massachusetts.
And seventeenth-century Frenchmen used distilled coriander to make a type of liquor. Today, cilantro is cultivated in tropical and subtropical countries throughout the world, and the herb is used worldwide. Coriander seeds have a pleasing lemony flavor and floral aroma. The flavor goes very well with cumin and many recipes include equal amounts of the two spices.
The plant's leaves and the ripened seeds taste completely different and they cannot be substituted for each other. Fresh cilantro tastes pungent, and to a certain percentage of the population, it tastes soapy. The whole seeds are sometimes used in pickling and brining. Coriander seeds are usually toasted and ground before using; otherwise, they can have a tough texture to chew. Ground coriander is used as a spice in dishes like curry and in baked goods.
Dry roast them in a pan or in the oven at a low temperature, then use a spice grinder to produce the ground coriander. Sign Up. Please enter a valid email address The emails have been sent. Please consider subscribing to PureWow.
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