Looking for a coriander substitute? You’re in the right place! The quick answer: for fresh coriander leaves (cilantro), my favorite substitutes are mint, basil or flat leaf parsley. For ground coriander or coriander seeds, use cumin, caraway seeds, garam masala or curry powder. Keep reading for my best simple coriander substitutes, plus which one to use in your recipe.
Are Coriander and Cilantro the Same Herb?
Yes! Coriander and cilantro come from the same plant. In Australia and the UK, we call the fresh leaves and stems ‘coriander’. In the US, the fresh leaves are called ‘cilantro’ and ‘coriander’ usually means the dried seeds or ground coriander spice.
So if you’re following a recipe, check which part it means. The fresh herb and the dried seeds taste completely different, so they need different substitutes.
What is Coriander Leaf / Cilantro?
Coriander leaf or cilantro is a leafy green herb used in Thai, Vietnamese, Mexican, Indian and some Middle Eastern cooking. The flavor is strongly aromatic and fragrant, which tends to be polarizing. People either love it or hate it. Some people perceive the flavor to be soapy rather than pleasingly fresh. As a food scientist, I find this fascinating – it’s partly down to genetics!
The leaves, stems and roots of coriander are all edible. The seeds are dried and either used whole or ground as a spice.
The Best Coriander Leaf / Cilantro Substitutes
(in order of preference)
1. Mint
While mint has a completely different flavor to coriander / cilantro, I can’t think of a place where the aromatic freshness of mint wouldn’t work exceptionally well as an alternative. Especially in Thai and Vietnamese salads. See my mint substitutes if you’re out of that too.
2. Basil
Basil will work in a similar way but just takes the flavors in a different direction. It packs a big flavor punch so you won’t feel like you’re missing anything. Thai basil is even better in Asian dishes if you can find it. Here are my basil substitutes.
3. Flat Leaf Parsley
Parsley looks incredibly similar to coriander / cilantro. So from a visual perspective it’s the closest match, especially as a garnish. On the flavor side, parsley is much more subdued than coriander, basil or mint. But it does add some lovely freshness, so if it’s the only herb you have, it will be better than nothing. Try adding a squeeze of lime juice to give it a little more zing. Also see my flat leaf parsley substitutes.
4. Mint + Parsley + Lime
My favorite combination for when I want something closer to the real thing. A mix of mint and parsley with a little lime zest or juice gives you the freshness, color and citrusy notes of cilantro.
5. Dill or Tarragon
Both are soft, fragrant herbs that work well in salads, marinades and with fish. Use a little less, as they have strong flavors of their own.
6. Baby Spinach or Salad Leaves
Often the purpose of leafy herbs added just before serving is to add some fresh green color. If that’s the case, other salad leaves or baby spinach will do the same job visually and will add some freshness, although without the aromatic flavor of cilantro (which may or may not be a good thing).
The Best Ground Coriander & Coriander Seed Substitutes
Coriander seeds have a warm, slightly sweet flavor with citrus notes. They’re a key ingredient in many spice blends, curries, stews and spice rubs.
1. Cumin
Cumin is often used alongside coriander, so it’s a natural swap. It’s earthier and stronger, so use about half as much cumin as the recipe asks for in coriander.
2. Caraway Seeds
Caraway comes from a plant in the same family as coriander and has a similar warm, slightly sweet aroma. Use whole caraway seeds in place of whole coriander seeds, or grind them. Use a little less to start.
3. Garam Masala
Most garam masala blends contain coriander along with cumin, cardamom, cinnamon and cloves. It’s perfect in Indian curries. Use about half as much. Here are my garam masala substitutes too.
4. Curry Powder
Coriander is one of the main ingredients in curry powder, so it works well in curries, soups and marinades. Again, start with about half as much, as it’s a blend of spices with lots going on. See my curry powder substitutes.
5. Fennel Seeds
Fennel seeds are sweeter with a gentle licorice flavor. They work well in sausage dishes, spice rubs and with fish. Use about half as much.
6. Skip It
If coriander is just one of many spices in a recipe, you can usually leave it out and no one will notice.
How to Substitute Ground Coriander for Coriander Seeds
Use about 3/4 teaspoon of ground coriander for every 1 teaspoon of whole coriander seeds. If you have whole seeds but need ground, toast them in a dry pan until fragrant, then grind them using a mortar and pestle or spice grinder. Freshly ground seeds have a much better aroma.
Can I Use Coriander Seeds Instead of Coriander Leaves?
Not really. The dried seeds and fresh leaves taste completely different. If your recipe needs fresh leaves, use one of the fresh herb substitutes above instead.
Can I Use Dried Cilantro?
You can, but dried cilantro loses most of its flavor. I’d rather use a fresh herb like mint or parsley. If you do use it, use about 1 teaspoon dried for every tablespoon of fresh.
Which Substitute Should I Use in My Recipe?
- Thai and Vietnamese salads, pho and curries – mint, Thai basil or a mix of both.
- Mexican salsa, guacamole and tacos – flat leaf parsley with a squeeze of lime juice.
- Indian curries and dals – mint for the fresh garnish, and garam masala or cumin for the ground coriander.
- Middle Eastern salads and dips – flat leaf parsley or mint.
- Soups and stews – parsley as a garnish, and cumin or caraway for the spice.
How to Prepare Coriander Leaf / Cilantro
The leaves, stems and roots of coriander are all edible. Wash and dry, then either pick the leaves away from the stems and just use the leaves, or finely chop the stems and leaves. The roots tend to contain lots of dirt, so if you are using them, take extra care to wash. I generally only use the roots in Thai curry pastes and just give them to my chickens the rest of the time.
How to Store Coriander Leaf / Cilantro
I keep mine wrapped in a paper towel and then in a plastic bag in the fridge. It will keep for 3-5 days, depending on how fresh it was when you bought it. Some people store it in a jar of water in the fridge, but I find this a hassle and have knocked over the jar and made a big mess in the fridge, so I’m not a fan.
Coriander seeds and ground coriander keep best in an airtight container in the pantry. Whole seeds keep their aroma much longer than ground.
Delicious Coriander Leaf / Cilantro Pairings
- Chili & Cilantro
- Lime & Cilantro
- Mint & Cilantro
- Lemon & Cilantro
- Coconut milk & Cilantro
More Herb & Spice Substitutes
More Ingredient Substitutes
Also see the Simple Ingredient Substitutes Index.
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
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