Coriander and cilantro are both herbs (probably most closely related to parsley), but they smell very different.

Coriander leaves have a citrusy, somewhat sweet aroma while the leaf of cilantro has a distinctive herbaceous scent with notes of anise or licorice.

Coriander is the seed of a coriander plant in the parsley family, while cilantro refers to both leaves and stems.

The leaves of cilantro have a distinctive herbaceous scent with notes of anise or licorice.

The leaves of coriander have a citrusy, somewhat sweet aroma.

Both herbs are used around the world as seasoning for dishes like curries, soups, tacos and more.

They also add wonderful flavor when sprinkled over top fresh-cut fruit salads or grains like rice pilafs—especially if you’re trying to cut back on salt!

And because they keep well in storage containers at room temperature (unlike some other similar spices), they make it easy to always have them on hand or in your spice rack.

They are both popular throughout the United States.

Ground coriander powder can be substituted by:

• Cumin
• Garam Masala
• Curry Powder
• Caraway Seeds (like the kind used in rye bread)
• Fennel seeds

To substitute fresh coriander with dried ground would require a ratio of about two tablespoons to one tablespoon of the dry herb.

Fresh Cilantro can be replaced by:

• Parsley and basil as fresh leaves or fresh herbs
• Garlic chives for “frozen herbs” in cooking recipes that have other strong flavors such as ginger, curry masala etc., which mask the taste of either fresh or frozen green onions. Garlic chives are also used in Chinese cuisine like chicken soup dishes (toast their flavor), but they cannot replace leeks because it lacks onion's pungency
• Mint is another option but does not work well in Mexican dishes

Coriander is a herb in the family Apiaceae (Umbelliferae) and it closely resembles cilantro. Coriander seed is a versatile spice that has an orange-yellow color, while its leaves are green with white veins running through them. The flavor of coriander seeds is warm and pungent, with citrus undertones; the leaves have a very mild taste that does not interfere with other flavors like lemon juice or vinegar.

Many people grow their own coriander because it's relatively easy to do so if they're careful about keeping track of where each plant goes for harvesting purposes since there are always new shoots starting from old roots even weeks after harvest time--though this can be frustrating as well since you may need more than one plant for a recipe.

In the case of cilantro, it is usually sold fresh and has an earthy flavor with hints of lime or lemon. Cilantro also comes in two different types--the Western variety which features broad leaves that are softer to eat straight from the garden, while East Asian varieties have narrower stems and leaves. Both can be used in cooking but should be added at different times because they taste better before their pungency fades (coriander) or when its herbaceous flavors come out stronger (cilantro). The best coriander substitute is either cumin seeds or dried dill weed; both offer a similar warm fragrance to Indian dishes / Indian cuisine as well as a citrus-like flavor.

Coriander and cilantro have a similar flavor / similar taste but it's not quite the same, so it's important to know what you're substituting in when your favorite recipe calls for these herbs. You may want to grow both coriander and cilantro plants if possible for this reason--and also because they look great together! They both have many purported health benefits.

Fresh cilantro leaves are available, but they can also be found dried in the spice section of a grocery store. If you're using cilanto for any recipe that requires plain coriander, add them at different times so they each have their own unique flavors and don't get overpowered by one type or the other.