Cilantro and Its Seeds: Uses and Characteristics

Known by various names, cilantro is a plant in the parsley family. It contains nutrients such as fiber, manganese, iron, and magnesium, and is known as a leafy green rich in vitamins and protein. Its fresh leaves and seeds are used around the world. Here is how to choose it and use it in the kitchen.

How Is Cilantro Used in Cooking?
Cilantro leaves and coriander seeds have different aromas: use the leaves fresh and the seeds ground. The plant is also reported to contain fatty acids such as oleic acid and palmitic acid. Add cilantro to soups, sauces, and spice blends in amounts suited to your taste.

Fresh cilantro leaves have their strongest aroma when added at the end of cooking; much of their aroma fades if they cook for a long time. A staple in Mexican and Indian cooking, cilantro is often used in salsa, guacamole, curry, and lentil dishes. Coriander seeds have a completely different flavor from fresh cilantro leaves, with citrusy and mildly spicy notes; add them to pickle brine, marinades, and breads before baking. Some people say fresh cilantro tastes soapy. This is due to a genetic difference in taste perception and does not mean the cilantro has spoiled.

How to Choose and Store Fresh Cilantro
Look for bright green leaves and firm stems, and avoid yellowed or wilted bunches. Cilantro is among the more delicate thin-stemmed herbs, such as parsley and mint, and wilts quickly. To store it for about a week, stand the bunch in a glass with the stems in water, loosely cover it with a bag, and refrigerate. Changing the water every two days can extend its freshness.

What Can You Use Instead of Cilantro?
For people who do not like cilantro, parsley is visually similar but has a very different flavor and will change a dish's character. For Thai recipes, try fresh basil or mint instead. Use cumin or a little black pepper in place of coriander seeds; both alternatives have different flavor profiles but can offer a result similar to the warm, spicy character of coriander seeds.

How Is Cilantro Used Around the World?
In Mexican cooking, cilantro is a favorite in salsa, guacamole, and taco garnishes. In Indian cooking, fresh cilantro leaves and coriander seeds form the foundation of curry blends. In Thai and Vietnamese cuisines, cilantro is often sprinkled generously over soups and dishes such as pho. In Middle Eastern cooking, coriander seeds are used in spice blends for falafel and some meat dishes. In Turkish cooking, the seeds are more commonly used in pickles and some regional dishes. This range of uses makes cilantro one of the world's most widely eaten leafy herbs.

How Can You Use Cilantro Roots?
Thai cooking also uses cilantro roots. They have a stronger, earthier aroma than the leaves and can be pounded with garlic and black pepper and added to marinades and soup bases. Although cilantro roots are not commonly used in Türkiye, roots from fresh cilantro bought at a grocery store or market can be washed thoroughly and used instead of discarded. To harvest your own coriander seeds, let a fresh plant flower and collect the seeds. Use them as a spice or sow them to grow new cilantro plants.