4+3 Substitutes for Coriander (Cilantro) + 3 Tips

Diana Barkley (Senior Editor)

Coriander has been enjoyed since ancient times. Yet it’s a well-documented fact that people either love or absolutely loathe coriander, particularly when it comes to the leaves of the herb. So what do you do if you’re in the latter camp, and the popular herb tastes like soap in your mouth?

A 2012 study blames a gene for the weird soapy taste some people perceive coriander to have. It’s likely this is why some just hate coriander, after all, who wants to eat soap? If you’re nodding your head in agreement, we have some good news for you: you can substitute coriander for other herbs.

And if you do love coriander but can’t get your hands on it for some reason, we’ll walk you through how to achieve similar, albeit non-soapy, flavors in your cooking, too.

Facts about Coriander

Facts about Coriander

Coriander is also known as cilantro, which is the Spanish term for the popular herb. Interestingly, in the US cilantro is the name used for the herb’s leaves, and coriander is used when referring to the dried seeds used in cooking.

Most of the international world calls every part of the plant coriander, though both terms are correct.

As you’ll know by now, some people love coriander leaves while others can’t stand the taste of it. The reason for this is a gene known as OR6A2. A study identified this gene as being responsible for the weird soapy flavor some people taste when eating coriander.

Interestingly, more East Asians, Caucasians, and Africans dislike the herb than any other ethnic group. Most people from the Middle East, for instance, like coriander with only 3% expressing a dislike for its taste.

It’s an unfortunate (yet interesting) fact for those of us who don’t like the herb. Both coriander leaves and its seeds are filled with vitamin K, which is great for your health from helping with blood clotting to aiding your bones in repairing themselves. Vitamin K may even lower your risk of developing heart disease.

Some consider coriander a superfood for the above reasons and more. The good news is, coriander is part of a huge family of plants known as apiacea. Apiaceae is the 16th largest family of plants that flower and includes more than 3,800 known species of plants.

Some of the best-known relatives of coriander include celery, cumin, caraway, fennel, dill, parsley, anise, and lovage.

Another fun fact about coriander is that you can use the roots in cooking. These have a more intense, deep flavor and are sometimes used in Thai and other Asian dishes.

Lastly, the ancient Egyptians apparently called coriander the “spice of happiness”, which allegedly alluded to its use as an aphrodisiac. Happy date-night curry, anyone?

What Coriander Is

Coriander is a popular herb that’s used in Asian cooking in particular. All parts of the herb are edible, including the leaves, seeds, and even the roots.

Coriander and cilantro are the same, though cilantro is the term for the plant’s leaves and stem in America, and coriander is used when referencing the dried seeds.

What Coriander Is Good For in Baking and Cooking

Coriander is popular in both baking and cooking, adding another level of flavor to both savory and sweet dishes alike. It’s great in stews, soups, and Asian dishes such as curries and pickles. In baking, ground coriander seeds work well with citrus-flavored cakes and add a hint of spice to vanilla-flavored bakes. Coriander seeds work very well in homemade bread, too.

Coriander seeds add a nutty, earthy flavor to your cooking, particularly when roasted. Whole coriander seeds are described as being somewhat similar to cardamom, with a subtle floral, citrusy taste. Coriander or cilantro leaves should taste sweet and citrusy, though of course some perceive it as tasting soapy.

Is Coriander Healthy?

Yes, coriander is healthy and can make for an excellent addition to your cooking, provided you like it. Coriander leaves are made up of 92% water, the rest being carbohydrates and protein, as well as a negligible amount of fat.

It’s filled with essential oils, vitamins, and minerals, including vitamin A, B vitamins, vitamin C, vitamin E, vitamin K, calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc.

Some people do have an allergy to coriander. One study concluded that 32% of children and 23% of adults with suspected allergies to certain spices tested positive for coriander as well as other members of the apiaceae plant family. As we’ve mentioned above, apiaceae also includes celery, fennel, and caraway.

Reasons for Substituting Coriander

With all of the excellent reasons for using coriander for health mentioned above, there are still valid concerns that may lead you to substitute it in your cooking. Here are some of the key reasons people prefer to use an alternative to coriander.

Taste Preferences

Many people simply do not like the taste of coriander. As said before, a gene is responsible for some people perceiving coriander as tasting soapy. If you’re one of the unlucky people with this gene, you’ll just not be able to enjoy coriander as it will add an unpleasant taste to everything you season or garnish with the herb.

If you or your guests have this strong dislike for coriander, it’s advisable to substitute it for something people will like. Alternatively, serve up some coriander in a separate bowl, so those who do love it can add some themselves. Serve alternatives in a similar way, so everyone gets a choice of what they like best.

Availability Issues

Cilantro is actually grown locally year-round in California, Arizona, and Oregon. You technically should be able to get it all year at your local supermarket. With that said, there may always be a sudden issue with availability or you might have forgotten to buy some for a recipe you’re intending to make.

If you’ve run out of coriander or cilantro, there are plenty of excellent alternatives available that won’t drastically change the flavors you’re aiming for.

Allergies

Cilantro or coriander allergies aren’t terribly common. With that said, if you’re allergic to celery, the two are in the same plant family and you may wish to avoid coriander, too. Symptoms are much like other food allergy ones, and may include itching, a sudden cough, skin rashes, and swelling in your mouth.

If you’re one of the people who find coriander leaves to taste like soap, don’t worry, your taste preference has nothing to do with allergies.

Best Substitutes for Coriander (Cilantro)

If you’re looking to substitute coriander leaves with another herb, you’re in luck. There are plenty of great alternatives to replicate the citrusy, flavorful taste of fresh cilantro. Here are some of our favorites.

Parsley

Cilantro is known for its bright, citrusy flavor, while parsley is a little more grassy but still offers plenty of brightness. We like to use parsley for those who don’t like the taste of coriander leaves. Top tip: serve parsley, coriander, and some lime wedges in separate bowls for guests to use as they wish.

Thai Basil

Thai basil makes for an ideal coriander substitute. It’s less sweet than its Italian counterpart, and also has a bright, citrusy flavor that isn’t dissimilar to cilantro. Thai basil is a common ingredient in Asian cooking, so it’s perfect for replicating dishes from that area which would ordinarily use coriander.

Lemon or Lime

Coriander lovers compare the flavor of the herb to citrus, so an obvious swap is a little bit of lemon or lime. Lime pairs very well with cilantro and is sometimes used in salad dressings and sauces. Whip up a great alternative by using parsley or Thai basil with lemon or lime, and you’ll have something that tastes very similar.

Ground Coriander Substitutes and Alternatives for Coriander Seeds

Coriander seeds and ground coriander are an important part of spice mixtures including harissa and garam masala. Whole seeds are also delicious when added to pickles and chutneys, as well as breads and baked treats.

Here are some alternatives that will give you similar flavors. Top tip: whole seeds are always better than pre-ground spices — more on this below.

Caraway

Caraway is a popular substitute for coriander seeds and even belongs to the same plant family, apiaceae. Caraway seeds also have an earthy flavor, and are probably the closest alternative to coriander. Caraway seeds are great used in pickles and even breads. In Asian cuisine, caraway adds flavor to curries, stews, and rice.

Fennel Seeds

Fennel seeds have similar citrus flavors and earthy notes as coriander. With that said, while it is close and fennel is also in the same plant family, you’ll want to use less fennel seeds than coriander when substituting. Fennel has a stronger flavor, a little akin to licorice.

Make sure you taste your dish often when adding fennel seeds to see if the flavors are turning out as you’d expect them to.

Dried Oregano

Oregano has a citrusy flavor and subtle warmth that can be like coriander. Dried, it’s a close enough substitute for ground coriander and will add some complexity to your dishes. Dried oregano is somewhat grassy, earthy, and pungent in flavor.

It’s not our favorite alternative to use, but a good one to grab in a pinch, as most people will have dried oregano sitting in their spice rack.

Cumin

Some love cumin as a substitute for dried coriander, others find it too warm and “dark” in flavor compared with coriander’s brightness and zing. Cumin does offer a similar earthy, nuttiness that may work well as a coriander seed substitute in some recipes. Experiment and see which substitute you like best.

Healthiest Substitutes for Coriander

Here’s the good news: all herbs and spices are inherently quite healthy and good for you. None of them contain excess fats or sugars. This means anything you use to substitute for coriander will be healthy, and shouldn’t cause any adverse reactions.

In very large doses, some herbs may interact with certain medications. Some people will also have allergies to certain spices. However, both of these interactions and reactions are quite rare and mostly refer to herbal medicines rather than quantities used in cooking.

If you ever are concerned, consult your healthcare professional first.

Tips for Substituting Coriander

It’s fairly easy to substitute both coriander leaves and seeds in your cooking. As you’ll know by now, there are plenty of tasty alternatives available that will add a similar complexity and citrusy fragrance to your dishes.

With that said, there are always some good tips to get the most out of your herbs and spices.

Compare the Nutritional Profiles of the Substitutes

As mentioned before, health-wise all herbs and spices are pretty much fine. However, some do boast added benefits over others. Caraway seeds, for instance, are helpful for your digestive health, and may help stabilize your blood sugar levels.

Fennel seeds are good for combating bad breath, and may even promote lactation in new mothers. So you may wish to compare the nutritional profiles of your coriander substitutes to see which suits you best.

Bear in mind that any real benefits will likely only come from larger amounts, rather than food quantities. However, the sheer variety will be good for your overall well-being.

Use Whole Seeds and Grind Them Yourself

Grinding whole spices yourself is always preferable, as natural oils are released as you do so. It’s well worth it to invest in a mortar and pestle and stock up on whole coriander, caraway, or fennel seeds. Whole spices retain their flavor much better and actually keep longer than pre-ground ones, too.

Another benefit of using whole seeds is that you can easily make new spice combinations at home — just add some to your mortar and pestle and grind them all together right before using them in your cooking.

Don’t Substitute Coriander Leaves for Ground Coriander

It may sound like a perfectly sensible substitution, but coriander seeds and ground coriander taste nothing like coriander leaves. Cilantro is used as a garnish for dishes and doesn’t stand up well to being cooked.

It adds a refreshing, citrusy flavor (unless you think it tastes like soap.) Coriander seeds, on the other hand, are earthy and somewhat nutty in flavor, and never taste soapy.