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.
You can use dried coriander or cilantro as a substitute for fresh coriander in the recipe.
You can use coriander stems or cilantro leaves as a substitute for coriander root in a recipe.
You can substitute parsley, cumin, or a combination of both for coriander in a recipe.
A good substitute for curry powder in a recipe is a mix of cumin, turmeric, coriander, and cayenne pepper.
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.
A good substitute for cumin in a recipe is ground coriander. It has a similar earthy and citrusy flavor that can work well in place of cumin.
A good substitute for cumin in recipes is ground coriander. It has a similar earthy and citrusy flavor that can work well in place of cumin.
You can substitute parsley, cilantro, or basil for coriander in your recipe.
A good substitute for curry in a recipe is a combination of cumin, coriander, turmeric, and ginger. These spices can provide a similar flavor profile to curry without the complexity of multiple ingredients.
Coriander or chili powder can be used as a substitute for cumin in recipes.
Vietnamese coriander is very much like cilantro and makes an excellent substitute as does coriander and parsley
Yes, you can substitute ground coriander or caraway seeds for cumin in recipes.