What’s the difference between cilantro and coriander?

Cilantro vs. coriander: what’s actually different

Cilantro and coriander come from the same plant, but they’re used differently in cooking—and that’s why the names can confuse shoppers and home cooks.

In most food contexts, cilantro refers to the leafy, fresh green stems and leaves that are chopped and used as a finishing herb. It’s the ingredient that brings brightness to dishes such as salsas, curries, noodle bowls, and many salads. People also commonly encounter cilantro in its raw form because it tends to be added near the end of cooking to preserve its flavor and aroma.

Coriander refers to the plant’s seeds. Those seeds are dried and typically ground into a spice that has a distinct, warm flavor profile—often described as citrusy and nutty—rather than tasting like fresh leaves. Coriander seeds or ground coriander are a common element in spice blends and baked or cooked dishes where the flavor needs time to bloom, such as stews, roasted meats, and various curry pastes.

The practical takeaway: if a recipe calls for fresh cilantro, you should use the chopped leaves; if it calls for coriander, you should use the spice (ground seeds or whole seeds, depending on the recipe). Substituting one for the other will usually change the flavor significantly.

This matters because the two parts are also treated differently in terms of timing. Fresh herb cilantro is usually handled like a garnish; coriander seed is part of the spice step. Using the right one affects not only taste but also the “timing” of when flavors develop during cooking.