Love the flavor of coriander but find yourself without those distinct ingredients for your recipe? Not to worry! While nothing quite compares to the actual coriander, there are several solid stand-ins hiding in your pantry or fridge to mimic that singular flavor.
It has a unique lemony, nutty flavor that can be difficult to mimic if you find yourself without it. But you can use these readily available ingredients that can capture the essence of coriander. With a touch of citrus, nutty spices, or certain herbs, you can approximate that singular coriander flavor.
As mentioned, coriander comes in several forms. Fresh coriander leaves, also called cilantro, are quite popular in Indian and Mexican cuisine. Even though these are often used as garnish on top of meat and vegetarian dishes, it feels like something is missing when you decide to cook without it. However, there are certain herbs that can replicate the flavor and aromatics of coriander leaves. Some of those substitutes include:
Italian flat leaf parsley makes one of the closest replacements for fresh coriander. While not exactly the same, parsley has a similar fresh, bright taste. The leaves look almost identical as well. For every 1 cup of chopped coriander, substitute 1 cup of chopped parsley.
Use Italian parsley rather than curly parsley, which has a milder flavor. Chop the parsley leaves finely to release all the herbal flavors. Parsley lacks the citrus notes of coriander but still gives a pleasant green flavor. Use it as a garnish in Indian dishes, Thai curries, chimichurri sauce, and salsa.
Sweet basil is another great herb swap for fresh coriander. Its peppery bite and a hint of anise flavor is closer to coriander than parsley. Use about 3⁄4 cup chopped basil in place of 1 cup chopped coriander.
Since basil has a bolder taste, start with less and adjust amounts as needed. Use basil as a substitute in Indian chutneys, curries, marinades, and other Southeast Asian cuisine. Just avoid heavy heating, as basil turns bitter when cooked too long.
Dill makes an excellent stand-in for coriander in dishes with cool, creamy bases like dips, salad dressings, marinated veggies, and raita. Its lemony, grassy notes complement the flavors coriander usually enhances.
Use a bit less dill than you would coriander since it has a stronger flavor. Mix in 1⁄2 to 3⁄4 cup of chopped dill per cup of chopped coriander called for. Let stand for 30 minutes for flavors to blend. Dill pairs especially well with cucumber, yogurt, lemon, and fish.
Tarragon has an anise-like licorice flavor that provides a similar citrusy taste to coriander. Use about 3⁄4 cup of chopped tarragon in place of 1 cup of chopped coriander. Since tarragon has a stronger flavor, start with less and adjust amounts as needed.
Tarragon works well in dishes that traditionally use coriander like Indian curries, Thai noodles, marinades, chimichurri sauce, and dressings. Just add it nearer the end of cooking since prolonged heating can make tarragon bitter. Fresh tarragon has the best flavor but dried will work too.
Like coriander, chervil has a delicate, parsley-like flavor with light anise and citrus notes. Replace 1 cup chopped coriander with 3⁄4 to 1 cup chopped chervil.
Chervil works well raw in salads, dressings, chilled soups, yogurt dips, and seafood dishes requiring fresh coriander. Add it at the end of cooking for best results. Dried chervil lacks flavor, so seek out fresh chervil leaves if possible. The mild taste of chervil makes it a subtler substitute.
Like coriander leaves coriander seeds are also known for their flavor and aromatics. Even though ground coriander seeds are more popular, seeds form an integral part in South Asian cuisine. As compared to coriander powder, coriander seeds tend to have a strong flavor that packs a punch. So, if you're on the lookout for alternatives to coriander seeds, the following should fill the void:
Cumin makes one of the closest replacements for coriander seeds. Like coriander, cumin has a nutty, lemon-like flavor that warms up curry dishes, chilies, soups, stews, and breads. Use an equal amount of cumin seeds to replace coriander.
Toast the cumin seeds briefly to release their oils and aromatics. While bolder tasting than coriander, cumin seeds share similar earthy, citrusy notes. Adjust the amount to your taste, using less if you find cumin overpowering. For most recipes, an equal swap works well and mimics the coriander flavor profile.
Licorice-flavored fennel seeds impart a sweetness similar to coriander seeds. Use about 3⁄4 teaspoon of fennel seed for every 1 teaspoon coriander seed called for. Toast the fennel seeds lightly to mellow their flavor.
Fennel seeds work best in dishes that complement their sweetness, like sausages, pickled veggies, bread, and tomato sauces. They lack some of the lemony essence of coriander but provide a comparable earthy warmth. Use a little less fennel seed than coriander seed for the closest flavor match.
With their distinct anise flavor, caraway seeds add a unique but pleasant flavor similar to coriander seeds. Replace 1 teaspoon coriander with 1⁄2 teaspoon caraway seeds.
Use toasted caraway seeds in rye bread, soups, coleslaw, and anywhere you want a warm, citrusy seasoning. Caraway is stronger than coriander's delicate flavor, so use sparingly. Start with half the amount of coriander seeds and adjust as needed for your recipe.
Coriander powder is the most popular form of coriander used worldwide. The powder is produced from roasted coriander seeds which are ground to form a fine powder. It can used on its own or mixed with other spices to form a customized spice mix. But if you find yourself out of this flavorful powder, try these substitutes instead:
Like cumin seeds, ground cumin also makes one of the closest replacements for coriander powder. Cumin has lemony, earthy notes similar to coriander that enhance curries, chilies, rice dishes, meats, and vegetables.
Use an equal amount of cumin powder in place of coriander powder. Keep in mind that cumin has a stronger, bolder flavor than coriander's more delicate profile. Start with 3/4 teaspoon of cumin for every 1 teaspoon of coriander powder, adjusting amounts to taste.
This popular Indian spice blend contains coriander so it can mimic coriander powder well. Garam masala mixes warm spices like cumin, cinnamon, black pepper, cloves, nutmeg, and cardamom.
Use a bit less garam masala than coriander powder - about 3/4 teaspoon for every 1 teaspoon called for. Add it at the end of cooking for the best flavor. Garam masala makes an excellent substitute in Indian dishes that would traditionally use coriander.
Standard curry powder also works as a stand-in for coriander powder, since coriander is one of the main components. Use about 1 teaspoon of mild curry powder for every 1 1⁄2 teaspoons coriander powder.
Curry powder mixes can vary a lot, so taste your dish as you add it to ensure proper flavor balance. Avoid very spicy curry blends, which overpower coriander's citrusy notes. Curry powder provides an overall flavor profile similar to coriander.
Coriander paste is prepared in the form of a puree with fresh coriander leaves, green chilies, and other spices. You can use it on its own as a dip, or sauce or add it as a form of spice to your meats. The combination of flavors in this paste results in a new and fresh spice addition to your meals. You can substitute this paste with the following:
One of the most straightforward yet effective coriander paste substitutes is a Cilantro and Lime Blend. To recreate the zesty and herbaceous notes of coriander paste, combine fresh cilantro leaves and lime juice in a blender. This dynamic duo mimics the bright, citrusy undertones of coriander paste while maintaining the herbaceous freshness similar to cilantro.
Adjust the ratios to achieve your desired taste, ensuring a harmonious balance between the earthy cilantro and the tangy lime. This substitute is particularly effective in recipes where coriander paste is used as a marinade, dressing, or finishing touch.
Basil Pesto, with its rich blend of fresh basil, garlic, nuts, and Parmesan cheese, emerges as a compelling alternative to coriander paste. While it may not replicate the exact flavor profile of coriander, its robust and aromatic nature can elevate dishes in a similar fashion.
Basil Pesto works exceptionally well in Mediterranean and Italian-inspired recipes. Use it as a pasta sauce, pizza base, or marinade for grilled vegetables and proteins.
