Cilantro, an herb, is grown from coriander seeds, which are a spice. Very different in flavor.
Taste: Intense, lemony tangy flavor when whole and slightly more mild when ground.
Look: Pale yellow delicate round pods with a green tint.
Smell: Warm, nutty fragrance.
Thickens curries and sauces.
Marinade for seafood, kebabs, and meats.
Use in raitas (a yogurt condiment) and on top of lassis (yogurt, water, and fruit beverage).
Pairs really well with cumin, allspice, cardamom, coconut, ginger, sun-dried tomatoes, and garlic.
- Best toasted. Do not toast if you are going to use in a dessert.
- European coriander (spherically shaped, tan in color) is easiest to find and does not have the same lemony flavor that Indian coriander (egg-shaped, pale yellow with greenish tinge) does.
- Will balance your dish if you have gone too overboard on spices like clove or cinnamon.
- A remedy for stomach aches, indigestion, constipation, and gas
- Reduces redness and inflammatory skin diseases like eczema and rosacea
- Lower LDL (bad cholesterol) and increase HDL (good cholesterol)
- Can help with asthma, coughs, general weakness, and worms
- It is a cooling spice which alleviates the body of excess heat
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.