Coriander, also known as cilantro or Chinese parsley, has a unique taste that differentiates it from other herbs and spices.
But what happens when you’re out of coriander but still want to make your favorite recipes?
Luckily, plenty of other herbs and spices are easy to find at your local grocery store that you can use in place of coriander—without affecting the flavor of your meal!
Keep reading to learn more about these tasty herbs and spices that can be used as substitutes for coriander.
1. Curry Powder
When it comes to curries, there is no one-size-fits-all spice blend. The ingredients in curry powder vary depending on the region where it’s made.
Most curry powders contain cumin, turmeric, coriander, and chili pepper.
If you don’t have any coriander on hand, try substituting it with curry powder.
Be warned that curry powder can be pretty potent. Start with a little and add more to taste.
2. Dried Basil
Basil is an excellent substitute for coriander for dried herbs. It has a similar flavor profile with a slightly minty taste.
You can use it in any dish that calls for dried coriander, from curries to soups.
Add it early in the cooking process so the flavor can develop. If you’re using it as an accent spice (say, in rice pilaf), sprinkle some over your dish at the end of cooking.
3. Cumin Seed
Among the popular substitutes for coriander, toasted cumin seeds are the best.
To make them: Put two tablespoons of whole cumin seeds into a skillet over medium-high heat until they start popping or turn dark brown.
Transfer them immediately to a plate or bowl to cool before grinding them into powder or breaking them into smaller pieces.
4. Dill Weed
Dill weed is probably the closest substitute for coriander in flavor. It has a similar lemony taste with a touch of anise. It’s also quite fragrant, so a little goes a long way.
Use half as much dill weed as you would other substitutes for coriander. You can also use coriander and dill weed together to add complexity and depth of flavor.
5. Fennel
Fennel seeds are another option if you want something more savory than citrusy.
Fennel seeds have a strong licorice taste that balances well with cumin, but be sure not to overdo it because fennel can quickly become overpowering.
6. Oregano
Oregano is an aromatic, earthy herb often used in Italian and Greek cooking. It tastes slightly bitter and can be used instead of coriander in many dishes.
When substituting oregano for coriander, use a little less than you would of the latter since oregano is more potent.
This herb goes well with other bold flavors, such as garlic, onions, and tomatoes. It can also flavor beans, pasta sauces, grilled vegetables, or Mexican-style meals.
7. Bay Leaves
Bay leaves are more fragrant than some of the other coriander substitutes listed here, so they may not be ideal substitutes for every dish where coriander was originally used.
Bay leaves can be used in most recipes in place of coriander. They have a similar flavor profile, with a slightly minty taste and a hint of citrus.
If you’re using bay leaves instead of coriander, remove them before serving, as they can be bitter if eaten whole.
Add the bay leaves for sauces or soups during the last few minutes of cooking. In baking, use one teaspoon for every two teaspoons of ground coriander.
In curries, substitute about 1⁄4 cup bay leaves for 1 cup ground coriander; steep for 20 minutes before removing the bay leaves from the dish.
For pickling vegetables like cucumbers or onions, combine two tablespoons of fresh dill with one tablespoon of fresh chopped ginger and 1⁄2 teaspoon of dried coriander seeds (or more to taste).
8. Tarragon
With its anise-like flavor, tarragon is an excellent substitute for coriander. Use it in dishes that call for fresh or dry coriander leaves.
To substitute dried tarragon for new, use one-third the amount called for in the recipe.
When substituting fresh tarragon for dry, use three times the amount called for in the recipe.
For example, one tablespoon of dry tarragon would replace three tablespoons of fresh tarragon.
In addition to using this herb as a stand-in for coriander leaves, try adding some finely chopped stems to your favorite chicken salad recipe, as well as Moroccan s
9. Paprika
When it comes to substitutes for coriander, paprika is a great option. This spice is made from dried red peppers and has a similar earthy flavor.
Plus, paprika can be used in both sweet and savory dishes. To substitute, use the same amount of paprika as you would coriander.
However, there are some critical differences between these two spices: Paprika is sweeter than coriander, so don’t add sugar or honey if you plan on using this substitute for chili or curry.
You may also want to increase the salt you use by half a teaspoon, as the taste will be less strong.
10. Basil Leaves
When it comes to appearance, basil leaves are a dead ringer for cilantro. They have a similar shape and size and boast a vibrant green hue.
However, basil is much milder than cilantro in terms of flavor. It has a sweet, anise-like flavor with hints of mint and pepper.
While basil is most commonly used in Italian dishes, it can also be used in Mexican and Asian cuisine.
If you want to substitute basil for cilantro in any recipe, remember that the flavor will differ, so adjust the amount accordingly.
11. Parsley Flakes
When replacing fresh parsley, look no further than your spice cabinet.
Dried parsley flakes are a common ingredient in many recipes and can be used as a 1:1 replacement for fresh parsley.
Remember that the flakes need to be rehydrated before using, so add them to your dish early on. Otherwise, they’ll burn up.
12. Marjoram Leaves
This is an excellent substitute for coriander if you have a lot of marjoram leaves but no ground cumin.
The flavor is very similar, but marjoram leaves have more earthy undertones, while cumin is typically spicier.
