Definition of Cilantro and Coriander
Cilantro: Cilantro is a herb that comes from the leaves of the coriander plant. It is also known as Chinese parsley or Mexican parsley. Cilantro leaves are green, delicate, and feathery in appearance. They have a strong, distinctive flavor and aroma that is described as being earthy, citrusy, and slightly spicy.
Cilantro is commonly used in a variety of cuisines around the world, particularly in Asian, Middle Eastern, and Latin American dishes. It is often used as a garnish or ingredient in salsa, guacamole, curries, and marinades, and it is also a popular herb in many Thai, Vietnamese, and Mexican dishes.
Cilantro is a rich source of antioxidants and has anti-inflammatory properties. It is known to help with digestion, lower blood sugar levels, and may have potential benefits for heart health.
Cilantro should be used fresh, as the flavor of the dried leaves is greatly diminished. To store cilantro, wrap the stems in a damp paper towel and place it in a plastic bag in the refrigerator. It will last for about a week in this way.
Cilantro can be used in a variety of ways, it can be chopped and added to dishes just before serving for an added burst of flavor, it can be used to make a flavorful pesto, or it can be used to make a refreshing cilantro lime dressing.
Coriander: Coriander is the seed of the coriander plant, also known as cilantro seed or ground coriander. Coriander seeds are small, round, and light brown in color. They have a mild, sweet, and slightly citrusy flavor, and are often used as a spice in cooking.
Coriander seeds are commonly used in a variety of cuisines around the world, particularly in Indian, Middle Eastern, and Latin American dishes. They are often used in curries, stews, marinades, and spice blends such as garam masala and Ras el Hanout. Coriander is also a common ingredient in pickling spices and sausage-making.
Coriander seeds are rich in antioxidants and have anti-inflammatory properties. They are known to help with digestion, lower blood sugar levels, and may have potential benefits for heart health.
Coriander seeds are typically used in their dried, ground form, but can also be used whole. Toasting the whole seeds before grinding brings out their full flavor.
Coriander can be used in a variety of ways, it can be added to marinades and dry rubs for meats, it can be used to make a flavorful spice blend, or it can be added to soups, stews, and curries for a deeper, complex flavor. It can be added to the dough of bread or crackers and also to give a special taste to a salad.
Difference Between Cilantro and Coriander
Cilantro and coriander, despite coming from the same plant species, have distinct differences in appearance, taste, and preparation methods.
- Cilantro is the leafy green part of the plant, while coriander is the seed.
- Cilantro has a strong, pungent, and distinctive flavor that is often described as being “soapy” or “citrusy”, while coriander has a milder, sweeter, and slightly citrusy flavor.
- Cilantro is typically used fresh, while coriander is used in its dried, ground form.
- Cilantro is used as a garnish, herb or ingredient in most dishes, while coriander is mostly used as a spice, and less often as a herb.
- Cilantro is typically used for adding a freshness and flavor to a dish, while coriander is used to add depth and complexity to a dish.
- Cilantro is best when added at the end of cooking, or as a garnish, coriander is best when added early in the cooking process to allow time for the flavors to develop.
- Cilantro is commonly found in Asian, Middle Eastern, and Latin American cuisines, while coriander is commonly found in Indian, Middle Eastern and Latin American cuisines.
- Some people have a genetic variation that makes them more sensitive to certain volatile compounds in cilantro, which makes it tastes soapy or like metal to them, coriander does not have this characteristic.
Some people love cilantro and some people do not and find the herb’s taste soapy or like metal. This is due to genetic variation, some people are more sensitive to certain volatile compounds in cilantro, that gives it the unique, complex flavor and aroma.
Similarities Between Cilantro and Coriander
Cilantro and coriander are similar in that they both come from the same plant species, Coriandrum sativum. They are also both used as flavorings in cooking. However, they are used in different ways and have distinct flavors, appearance, and preparation methods.
Some similarities between cilantro and coriander are
- Both are used in a variety of cuisines around the world, particularly in Asian, Middle Eastern, and Latin American dishes.
- Both are known for their unique, complex flavor and aroma.
- Both are rich in antioxidants and have anti-inflammatory properties.
Conclusion
Cilantro and coriander are two different parts of the same plant species, Coriandrum sativum, but they have distinct differences in appearance, taste, and preparation methods. Cilantro is the leafy green part of the plant that has a strong, pungent, and distinctive flavor, while coriander is the seed that has a milder, sweeter, and slightly citrusy flavor. Cilantro is typically used fresh and as a garnish or ingredient in most dishes, while coriander is used in its dried, ground form and mostly as a spice. Both cilantro and coriander are rich in antioxidants and have anti-inflammatory properties, and are commonly used in a variety of cuisines around the world.
When using cilantro and coriander in cooking, it is important to keep in mind their unique flavor profiles and use them accordingly. Cilantro is best used as a garnish for added freshness and flavor, while coriander is best used early in the cooking process to allow time for the flavors to develop.
It is also important to note that cilantro can have a soapy or metallic taste to some people due to a genetic variation, while coriander does not have this characteristic.
