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coriander vs cilantro taste
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Nutrition & Diet
Question #28925
45 days ago
103

coriander vs cilantro taste - #28925

Anvi

I am trying to figure out this whole coriander vs cilantro taste thing. Last week, I made this amazing salsa and decided to throw in some fresh herbs. A friend told me to use cilantro, but honestly, I couldn’t tell if I was putting coriander in there too or what. Like, they seemed interchangeable! When I finally tasted the salsa, there was this weird flavor that I just couldn’t put my finger on. Is that just me? Seriously, what is the real difference between coriander vs cilantro taste? I mean, I’ve heard some people say they’re totally the same, while others insist they taste completely different! I talked to my mom who said she loves cilantro, but once tried coriander and thought it was gross—like, is she even tasting the same thing? I’ve seen recipes that call for one but not the other, which makes me think I’m missing out on something. Why is there this confusion around coriander vs cilantro taste? Do they really add that much to a dish, or is it just me overthinking it? Any help would be awesome!

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Doctors' responses

It sounds like you’re encountering a common point of confusion, but there’s a straightforward explanation. Cilantro and coriander actually come from the same plant, Coriandrum sativum, but they’re different parts and have distinct flavors and uses. This can indeed be bewildering considering the terminology varies depending on where you are. In the U.S., “cilantro” refers to the fresh leaves and stems of the plant, which have a bright, somewhat citrusy flavor that’s pungent to some, while “coriander” is used for the seeds, possessing a warm, nutty, and spicy taste. In many other parts of the world, cilantro is simply referred to as coriander, which adds to the mix-up. The flavor you experienced in your salsa is likely due to the unique and often divisive taste of cilantro leaves; some people perceive it as vibrant and fresh, while others get a soapy taste due to genetic variations in olfactory-receptor genes. Conversely, coriander seeds, typically ground or used whole, provide a different profile, adding depth and warmth to dishes rather than the fresh notes of cilantro. Your mom’s preference could be due to these distinct flavor profiles—liking the fresh leaves but not caring for the taste of the seeds, or vice versa. When recipes specify one over the other, that’s because their flavors can significantly alter the dish’s outcome. If you’re aiming to achieve a specific taste, it’s worth using the proper part as suggested, as they do indeed contribute differently.

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