Coriander and Cilantro are from the same plant. Coriander is the seed of the plant, and Cilantro is the leaf. Whenever you're using the seeds or ground versions of the plant, you call it Coriander which is the "spice". Cilantro, the leaves, is the "herb" version of the plant.
Indigenous to southern Europe, Middle East, Far East.
Cuisines = most, if not all incorporate both Coriander and Cilantro
Cilantro/leaves - used primarily for Mexican, Spanish, Middle Eastern, Portugese, and Indian cooking.
Coriander/seeds - used primarily for Indian, and Northern European cooking.
Cilantro is a good herb for avocado, beans, chicken, chili, corn, cucumbers, curries, ham, tomatoes, turkey, soups, stews, and vegetables.
Coriander is a good spice for beans, beef, beets, breads, cheese dishes (dips, soufflés, spreads), chicken, corn, curries, fish, fruit, ham, lamb, onions, peas, salmon, seafood, soup, spinach, stews, stuffing, sweet potatoes, tomatoes, and turkey.
Coriander is an integral spice for Thuringers (German sausages) including Cervelats and Blood Sausages.
Coriander is a good spice to use with cumin. When cooking with the seeds, roast them lightly before grinding to enhance their flavor. Seeds and ground Coriander have a citrus scent and flavor; whereas the leaves, Cilantro, have an anise scent.
Return to List of Spices - Herbs from Coriander - Cilantro
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