It would depend on the recipe.
Coriander is the whole plant, whereas cilantro is a stage of growth: the stage producing light green broad-leaf growth prior to bolting.
Bolting is the next stage of growth, in which coriander flowers and produces seed. The plant becomes long and spindly. Leaf growth is sparse, finer and darker in colour. Stems are darker in overall colour with fine light/dark striation along the axis of growth. Once the plant has bolted, it takes on a bitter taste and is no longer suitable for recipes calling for coriander.
Misuse of the term cilantro as a name for the plant is largely confined to the United States, and this often confuses Americans who think they are supposed to use the spice made from the ground seed when in fact chopped leaf is indicated. In the rest of the world, "coriander" customarily refers to the entire plant (root leaf and stem) in the cilantro stage, and "coriander seed" indicates, well, coriander seed.
Coriander is a pungent flat leaf herb, part of the carrot family, and is very similar by eye to flat leaf parsley. Dried Coriander leaf is much less tasty.
When making salsa, parsley can provide similar texture, and pepper the spicy flavor.
Coriander tastes nothing like cilantro, even though they are from the same plant. I use both coriander and cilantro quite often so I can say this with certainty. Coriander has a mild floral flavor, like a cross between citrus and sage. I would try a combination of sage and lemon zest.
It would depend on the recipe.
Coriander is the whole plant, whereas cilantro is a stage of growth: the stage producing light green broad-leaf growth prior to bolting.
Bolting is the next stage of growth, in which coriander flowers and produces seed. The plant becomes long and spindly. Leaf growth is sparse, finer and darker in colour. Stems are darker in overall colour with fine light/dark striation along the axis of growth. Once the plant has bolted, it takes on a bitter taste and is no longer suitable for recipes calling for coriander.
Misuse of the term cilantro as a name for the plant is largely confined to the United States, and this often confuses Americans who think they are supposed to use the spice made from the ground seed when in fact chopped leaf is indicated. In the rest of the world, "coriander" customarily refers to the entire plant (root leaf and stem) in the cilantro stage, and "coriander seed" indicates, well, coriander seed.
Coriander is a pungent flat leaf herb, part of the carrot family, and is very similar by eye to flat leaf parsley. Dried Coriander leaf is much less tasty.
When making salsa, parsley can provide similar texture, and pepper the spicy flavor.
Coriander tastes nothing like cilantro, even though they are from the same plant. I use both coriander and cilantro quite often so I can say this with certainty. Coriander has a mild floral flavor, like a cross between citrus and sage. I would try a combination of sage and lemon zest.
Coriander substitution - if a recipe calls for fresh coriander and you don't have it, substitute 1 Tbs chopped fresh coriander leaves with:
If a recipe calls for coriander seeds and you don't have them, substitute 1 tsp coriander seed with:
Since cilantro is the same thing as coriander why not use it as the substitute?
AnswerNeither of the above substitutions would in my opinion taste like coriander, though the second one is probably better. Coriander has a mild floral flavor, like a cross between citrus and sage. I would probably try a combination of lemon zest and sage.
In any case, the quantities called for above would be way too strong - cumin for example is probably 5-10x stronger, so if you substitute 1 to 1 you're going to ruin your dish.
Also, coriander tastes nothing like cilantro, though they are from the same plant. Coriander is the seed, cilantro is the leaf, so there is no such thing as fresh coriander leaves.
Another SolutionBut first, the reason that you would not use cilantro instead of coriander is that you don't want the flavour, no matter how it is spelled. Some of us have an immediate revulsion for the flavour of fresh coriader leaves. Something to do with a different chemical reaction in the mouth to what most people have. Unfortunate for me because I love most cuisines which heavily feature the herb - Mexican, Indian, Thai particularly.
My solution is not to replicate the flavour exactly but to give a dish a similar feel and freshness so I am using...
The same total amount of herbs in the following proportion - 1/2 fresh mint and 1/2 flat parsley.
The only problem with this is if the recipe also calls for fresh mint already and then you'll be overdoing the mint. Am open to any other suggestions as well.
The fresh herb coriander (also known as cilantro) can usually be replaced by a mild herb such as flat-leaf Italian parsley, dill, or fennel fronds. The taste is similarly light and fresh, but the base flavour is slightly different. Dry coriander has quite a distinctive flavour that is difficult to substitute.
There really isn't a spice equivalent to corriander. It shares an earthiness also found in cumin and often these two are paired together in recipes but they remain quite distinct from eachother
parsley.
Specifically, Chinese parsley or cilantro . For ground dried coriander, maybe just a wee touch of cloves or some Basil leaf.
If the recipe calls for coriander seeds, cumin and caraway seeds are good substitutes. If the leaves of coriander is what is required for the recipe, this is also known as cilantro. In this case, fresh parsley can be used as a substitute.
Vietnamese coriander is very much like cilantro and makes an excellent substitute as does coriander and parsley
Coriander is an herb that has two primary forms: leaves and fruit. The leaves are typically sold as an herb called cilantro in the United States and the fruit is typically sold as whole coriander seeds or ground coriander. The flavor of the leaves is very different than the flavor of the fruit and I would not recommend substituting one for the other. Cilantro is typically used in Mexican cuisine and Coriander is typically used in Indian cuisine. It is one of the ingredients in garam masala for example. If you can't find fresh cilantro, you could substitute parsley. The flavor would not be the same but it is a better choice than using ground coriander seeds.
no, they have entirely different flavors and come from different plants.
6 grams of coriander seeds =how mady grams of coriander powder
Ajmodh is hindi name for parsley. This is for garnishing the dish. Hardly available in Nepali market. The good substitute of parsley is Coriander. That is Dhaniya in Nepali.
I think shortening would be good. Only if its for your lips.
i would say sand
Melancholy would be a good substitute.
If you're talking about nutritionally, yes, that would be a good substitute. In a particular recipe or a particular meal, I would be more likely to substitute white rice or another cooked grain (bulgur, barley, quinoa, etc.) than bread.
Yes.
scapes substitute