Best Coriander Substitutes: 7 Effective Alternatives for Cooking

The best substitutes for coriander (cilantro) are parsley, culantro, basil, dill, and tarragon. For dried coriander seeds, use cumin, caraway, or a mix of fennel and cardamom. The ideal replacement depends on whether you need fresh leaves or ground seeds, and the specific dish you're preparing.

When you're in the middle of cooking and realize you've run out of coriander, knowing reliable alternatives can save your recipe. Coriander refers to both the fresh leaves (commonly called cilantro in the Americas) and the dried seeds of the Coriandrum sativum plant. Understanding which part you need to replace is crucial, as fresh leaves and dried seeds have completely different flavor profiles and substitution strategies.

Understanding Coriander Varieties

Before selecting a substitute, identify whether your recipe requires:

• Fresh coriander leaves (cilantro) - Bright, citrusy, slightly peppery flavor with soapy notes for some people
• Dried coriander seeds - Warm, nutty, citrusy flavor with subtle spice notes

Best Substitutes for Fresh Coriander Leaves

Parsley

Flat-leaf (Italian) parsley offers the closest visual match and mild herbal flavor. Use a 1:1 substitution ratio. While less citrusy than coriander, it works well as a garnish in salsas, guacamole, and Middle Eastern dishes. For what can I use instead of coriander in curry, parsley provides similar texture though milder flavor.

Culantro

Often confused with cilantro, culantro has a stronger, more persistent flavor. Use only half the amount of culantro compared to coriander. This tropical herb works exceptionally well in Caribbean and Latin American dishes where coriander would normally be used. If available, it's the most authentic coriander substitute for indian cooking in certain regional recipes.

Basil

Sweet basil provides a different but complementary flavor profile. Use a 1:1 ratio in Mediterranean or Thai dishes. Genovese basil works best for Italian recipes, while holy basil or Thai basil better mimics coriander's peppery notes in Southeast Asian cuisine. When considering how to replace coriander in recipes with Italian flavors, basil becomes your top choice.

Best Substitutes for Dried Coriander Seeds

Cumin

For ground coriander in spice blends, use cumin at a 3:1 ratio (3 parts cumin to 1 part other spices). Cumin provides the earthy warmth but lacks citrus notes. This works well in chili powders and curry blends where coriander seeds would normally be used.

Caraway Seeds

Caraway offers similar earthy-citrus notes but with more anise flavor. Use a 1:1 substitution when grinding fresh seeds. This works particularly well in rye bread recipes or German dishes where coriander might be called for.

Substitute	Best For	Ratio	Flavor Notes
Parsley	Garnishes, salsas, guacamole	1:1	Milder, less citrusy
Culantro	Caribbean, Latin American dishes	1:2 (use half)	Stronger, more persistent
Basil	Mediterranean, Thai cuisine	1:1	Sweeter, less peppery
Cumin	Curry blends, chili powders	3:1 in blends	Earthier, less citrus
Fennel + Cardamom	Indian recipes	2:1 ratio	Nutty with citrus notes

Specialized Substitutions by Cuisine

Mexican and South American Dishes

For salsa or guacamole where fresh coriander is essential, try a combination of equal parts parsley and mint. The mint adds the missing brightness while parsley provides the visual element. This blend works well as a cilantro substitute when cooking authentic Mexican dishes.

Indian and Middle Eastern Recipes

When you need a coriander substitute for indian cooking, try equal parts cumin and fennel seeds for ground coriander. For fresh coriander in raita or chutneys, use mint or a parsley-mint blend. In Persian dishes, fresh dill often serves as a traditional alternative to coriander.

Asian Cuisine

For Thai or Vietnamese dishes requiring fresh coriander, Thai basil or Vietnamese coriander (Persicaria odorata) work best. If making curry pastes that call for ground coriander seeds, use equal parts cumin and a pinch of cardamom.

When Substitution Won't Work

Some dishes rely so heavily on coriander's unique flavor that substitutes fall short. These include:

• Coriander-heavy Thai curry pastes
• Cilantro-lime rice where the fresh herb is central
• Traditional Indian chutneys featuring fresh coriander
• Recipes specifically designed around coriander's distinctive flavor

In these cases, consider modifying the recipe rather than substituting. For example, make a lime-herb rice instead of cilantro-lime rice using your substitute herb.

Pro Tips for Successful Substitution

• Add substitute herbs later in cooking than you would coriander to preserve delicate flavors
• For dried seed substitutes, toast whole seeds before grinding for maximum flavor
• When using parsley as a best substitute for fresh coriander leaves, add a squeeze of lime to mimic coriander's citrus notes
• For curry recipes, consider adding a pinch of lemon zest when using seed substitutes
• Always taste as you go—substitutes may require adjustment based on your palate

Storing and Preserving Coriander

To avoid future substitution needs:

• Store fresh coriander stems in water like flowers, covered with a plastic bag in the refrigerator
• Freeze whole coriander leaves in ice cube trays with water or oil
• Dry coriander seeds by spreading on a baking sheet in a cool, dark place for 1-2 weeks
• Grind dried seeds only when needed for maximum flavor retention

Can I use parsley instead of coriander in curry?

Yes, you can use flat-leaf parsley as a substitute for fresh coriander in curry, though it lacks the citrus notes. Use the same amount as coriander and add a squeeze of lime juice to mimic coriander's flavor profile. For ground coriander seeds in curry powder, use a blend of cumin and fennel seeds in a 2:1 ratio.

What's the best dried coriander substitute?

The best dried coriander seed substitutes are cumin (for earthiness), caraway (for similar citrus notes), or a blend of fennel and cardamom (2:1 ratio). Toast the seeds before grinding for maximum flavor. Use the same amount as called for in your recipe, but taste and adjust as needed since these substitutes have stronger flavors.

Why does coriander taste like soap to some people?

Approximately 20-30% of people have a genetic variation that makes coriander taste soapy. This is due to olfactory-receptor genes that perceive the aldehydes in coriander leaves as soap-like. If you're one of these people, parsley, culantro, or dill make excellent substitutes that provide similar texture without the soapy taste.

Can I substitute ground coriander for coriander seeds?

Yes, but with adjustments. One tablespoon of ground coriander equals about 1.5 tablespoons of whole coriander seeds. However, whole seeds have more complex flavor that develops during cooking, while ground coriander provides immediate flavor. For best results, toast whole seeds and grind them yourself when possible rather than using pre-ground spice.