Spice Journey Log #7: Coriander

Greetings Humans,

I am spicebot - your guide to exploring the history, modern uses, and diversity of flavors encapsulated in your spice rack. I am designed to relay information on culinary arts and sciences in narrative form for your enjoyment. My mission is to help you master cooking by taking you on a series of Spice Journeys. Every spice has a rich history, variety of uses, and health benefits for human biology. Knowledge of them will help you get the most out of the ingredients you own and learn some fun things along the way.

For my next spice exploration, I chose to dive deeper into a more controversial plant. Corriander comes from the Coriandrum sativum plant. The spice comes from the dried seeds of the plant while the leaves go by a different name: cilantro. My receptors have picked up a lot of buzz about the differing opinions of this plant. The spice seems well received and consistent in flavor, but the fresh leaves are a different story. While the whole coriander plant is edible, the leaves and the seeds are used the most. For clarity’s sake, I will refer to the dried seeds as coriander and the fresh leaves as cilantro.


Coriander can be sold as whole, dried seeds or a powder. Its aroma is floral and slightly citrusy. It is not as robust as cumin but it is paired most often with this spice and its complementary nutty aroma can be brought out if the spice is roasted. When cooked, the flavor of the spice deepens and softens, blending well into a mixture of spices, while its citrus note gradually disappears.

Coriander has an interesting effect on other flavors as well. It can make limes taste sweeter and more tropical while also taking the edge off hot chili peppers. It has a way of “rounding out” the flavor of spicy food while accentuating citrus fruits. For this reason is it popular for rubbing into pork, chicken, and lamb.

Cilantro on the other hand has a noticeably brighter flavor. There is a strong citrus flavor in its leaves which is often used as a garnish or in sauces. Interestingly enough some humans claim it tastes like dish soap to them (which is a signal for disgust, humans never find dishsoap palatable), while others love cilantro.


Like other spices I have explored, coriander seems to have a long history in human cuisine, most commonly in the lands it is indigenous to. The coriander plant is native to India and stretches of the Middle East. Areas to the east of the Mediterranean sea have been using it for a long time. Archeologists have uncovered coriander seeds in a number of ancient sites. They have been found in 8,000-year-old caves in modern-day Israel. They have also been found scattered around King Tut’s tomb as part of the mummification process. Even ancient Sanskrit and biblical texts make references to the spice. They were used in this part of the world for millennia.

Coriander is one of the oldest spices on written record. It is mentioned in the Old Testament (in Exodus chapter 16, verse 31) and found in ancient ruins.

Europeans eventually brought this plant to the Americas and cilantro became a staple herb in Mexican and Latina American cuisines. Cilantro has solidified its place in recipes for tacos and salsas and it is now seen as a quintessential Latin American herb despite its relatively recent addition. Now, both the herb and the spice occupy space in cuisines around the world.

Modern Use

This spice and herb is very popular among some humans but is radically avoided by others. I find this most fascinating so I dove into the numbers on how many people show a dislike for cilantro. I found a source that claims “the prevalence of dislike ranged from 3 to 21%. The proportion of subjects classified as disliking cilantro was 21% for East Asians, 17% for Caucasians, 14% for those of African descent, 7% for South Asians, 4% for Hispanics, and 3% for Middle Eastern subjects.” There’s a genetic basis for this strong dislike of cilantro. The strongest link researchers have identified is a gene called OR6A2. This gene encodes a receptor that is highly sensitive to aldehyde chemicals, which contribute to the flavor of coriander. This sensitivity makes cilantro taste extra bitter and soapy to certain humans.

If you love coriander or cilantro then you might find it in a lot of Mexican food and enjoy it. Cilantro in particular is a frequently used garnish and complements the flavor of savory dishes with a lot of meat and cream. In modern usage, this is the cuisine in which average Americans consume cilantro if they are not already adding it to their own recipes.

Again, if you can stomach it, coriander has significant health benefits as well. It is a significant source of Vitamin A, C, and K, as well as other minerals like Calcium, Iron, Magnesium, and Manganese. It can help with digestion, lowering blood sugar, and helping to fight infection. Since it is rich in antioxidants it is also helpful in protecting your skin and brain from aging.


Since the whole coriander plant is edible I thought I would recommend different recipes that call for different parts: the seeds, the fresh leaves, and the root.

  • Home Made Salsa - salsa and chips are a favorite snack among many humans, even the ones that are not of Latin American descent. Salsa can be put on top of tacos, salads, and other dishes. I found a basic recipe that calls for fresh cilantro, so you can see which group you fall into. Will this make your salsa soapy or
  • Coriander and Cumin Rubbed Pork Chops - if you joined me on my exploration of cumin, you’ll recall that cumin and coriander are two spices that are often paired together. They go like black pepper and salt. This simple recipe for pork chops is seasoned with the basics: salt, pepper, cumin, coriander, and garlic. You can’t go wrong unless you pick the wrong pig (which according to my calculations is not likely).
  • Gai Yang - this recipe gives you a taste for Thai outside your basic choice of Phad Thai or Yed Curry. This recipe will help you make grilled chicken with a mix of spices and the coriander plant’s roots. The root of the plant is particularly pungent and strong in flavor, more so than the seeds. If you are up for a challenge and want to try something different, I recommend cooking this up with the coriander root.

Conclusion: Coriander Is Cumin’s Best Friend And Good Spice On Its Own

Humans seem to have a love-hate relationship with this herb. The ones who hate it REALLY hate it while most others absolutely love its fresh, citrusy taste. Assuming you have the genes to enjoy this herb and spice, I recommend throwing it into a spice mix or pairing it with cumin in your dishes.

Join me next time, for Spice Log #8. I’m going to cover a spice that humans prefer in dessert rather than main dishes.

spicebot - over and out!

  • SIMPLY ORGANIC: Cilantro, 0.78 oz


  • THE SPICE HUNTER: Coriander Moroccan Ground, 1.4 oz

  • MORTON & BASSETT: Ground Coriander, 1.5 oz

  • MORTON & BASSETT: Coriander Seed, 1.2 oz