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Coriander leaves

Fresh herbs · Fresh herbs

Coriander leaves

Fresh coriander leaves: the citrusy green herb of Indian, Mexican and Southeast Asian food.

Also called: cilantro, fresh coriander, dhania, dhaniya, kişniş, chinese parsley, pak chee, rau mùi

A kind of fresh herbs

385 recipes with it

Photo: Thamizhpparithi Maari, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Coriander leaves (cilantro in the Americas, dhania in India) are the fresh leaves and stems of the coriander plant. They have a bright, citrusy, almost peppery taste that some people perceive as soapy. The dried seeds of the same plant taste completely different (warm and orangey), so leaves and seeds are not interchangeable.

Coriandrum sativum

How it’s used

  • Garnishing curries, dals and biryanis
  • Green chutney with mint and chilli
  • Salsas, guacamole and tacos
  • Thai and Vietnamese salads and soups
  • Stems blended into curry pastes

Characteristics

Taste
Bright, citrusy, green.
When cooked
Loses flavour quickly with heat, so add at the end; the stems are tender and flavourful and can be cooked.
Sold as
fresh
Cooking uses
Usually eaten raw, Used as a garnish, Mainly a seasoning

Storage

Refrigerated. Stand in water in the fridge, loosely bagged, or wrap in damp paper. Yellow or slimy leaves are past it.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Wash thoroughly; bunches are often gritty.

Nutrition per 100 g

Energy
23 kcal
Protein
2.13 g
Carbohydrate
3.67 g
Fat
0.52 g
Fibre
2.8 g
Sugars
0.87 g

USDA FoodData Central: Coriander (cilantro) leaves, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Parsley — For colour and freshness; add a squeeze of lime to hint at the citrus note.
  • Basil — Thai basil can stand in for Southeast Asian dishes, with an anise twist.

Related ingredients

Recipes with coriander leaves

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