Absolutely not. Their flavors are totally different, and they cannot be used as substitutes for each other. Cilantro (coriander) seeds have a gentle, citrus-like aroma, while the leaves are somewhat bitter. The seeds survive long heating well, but the fresh leaves should be added near the end of cooking or sprinkled over the finished dish. To enjoy the full spicy flavor of the fresh herb, try the following recipe below. Its clear, sharp flavor goes well with grilled mixed vegetables, chicken, fish or shellfish.
Cilantro Salad Recipe
Serves: 4
Preparation Time: 15 minutes
Cooking Time: None
Ingredients:
4 vine-ripened tomatoes, unskinned, cut into quarters
1 bunch scallions (spring onions), thinly sliced
1-2 red chilies, deseeded and finely chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro (coriander)
Sea salt and black pepper to taste
Method:
Put the quartered tomatoes in a food processor and mix until they are reduced to a lumpy texture. Turn the mixture out into a bowl and stir in all the other ingredients. Taste the salad; if it seems too spicy, add another chopped tomato. Serve cool but not chilled.
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Asian Recipes **
