Coriander leaves

Cilantro • Coriandrum sativum — bright, citrus-herbal aroma

Coriander leaves (also called cilantro) bring a fresh, citrusy-herbal perfume that lifts South American, Middle Eastern and Asian dishes. Use them as a finishing herb for soups, fish, chutneys, salads and chicken. Dried leaves are convenient; add late to preserve their delicate top notes.

• Botany: Coriandrum sativum • Family: Apiaceae
• Part used: leaves (dried, cut)
• Profile: lemony, green, slightly peppery; delicate and refreshing
• Best for: soups, fish dishes, chutneys, salsas, salads, poultry, rice & grain bowls

Aroma & Taste

Bright and zesty with soft green notes. Heat fades the fragrance quickly—treat as a finishing herb. (A small number of people perceive a soapy note; balance with acid and spice if needed.)

Culinary Uses

• Soups & curries: sprinkle over chicken soup, lentil soups, Thai curries or pho just before serving.
• Fish & seafood: toss with lime, chili and oil to finish grilled or baked fish.
• Chutneys & salsas: fold into mango chutney, tomato salsa or herb relishes.
• Salads & bowls: mix with lettuce, cucumbers, avocado, grains and beans.
• Marinades & dressings: whisk into citrus dressings for chicken and veg.

How to Use

• Timing: add off-heat or at the table for vivid aroma.
• Crush to release: rub dried leaves between fingers just before adding.
• Fresh ↔ dried guide: about 1 tsp dried ≈ 1 Tbsp fresh; adjust up since dried cilantro is milder.

Dosage & Kitchen Ratios

• Soups/curries: 1–2 tsp dried per 1 l (4 cups) base, added at the end.
• Dressings/chutneys: 1/2–1 tsp dried per 250 ml (1 cup) dressing or 250 g chutney.
• Finishing sprinkle: a pinch per portion, to taste.

Pairings

Lime/lemon, chili, garlic, ginger, cumin, coriander seed, yogurt, coconut milk; with fish, chicken, legumes, rice, tomatoes, cucumbers and avocados.

Ingredients & Allergens

Ingredients: Coriander leaves (Coriandrum sativum), dried.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best within 12–18 months. Reseal promptly after use.

Substitutes & Notes

Closest swaps: parsley + a little lime zest; or culantro (stronger; use less). Coriander seed does not replace the leafy freshness but pairs well.

FAQ

Can I cook dried coriander leaves?
Light heat is fine, but add late—prolonged cooking mutes the aroma.

Why do some people taste soapiness?
It’s a common perception for a minority of tasters; brighten with acid (lime) and spice to balance.

Are coriander leaves and seeds interchangeable?
No—leaves are citrusy-herbal; seeds are warm, nutty and floral. Use together for complexity.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de