Coriander is indeed both a herb and a spice, though understandably, it can be a bit confusing. When we talk about coriander as a herb, we are generally referring to the fresh leaves. These fresh leaves, often called cilantro in some places, are used for their vibrant, citrusy flavor and are typically added towards the end of cooking. This preserves their fresh taste. On the other hand, coriander seeds are considered a spice. They’re used to add a warm, nutty flavor and can be toasted or ground, often added earlier in the cooking process to extract their full aroma.
In your case with the curry, the recipe likely referred to the fresh leaves under the term “fresh coriander.” It would be advisable to use those at the end of your cooking to enhance the freshness of the dish. If you used the seeds instead of the leaves, that might explain the unexpected flavor. Some people have a genetic predisposition to perceive cilantro as tasting soapy, so if you’re finding the taste unpleasant, you might be experiencing that.
When deciding between the seeds or leaves, consider the type of flavor profile you want. If seeking freshness and herbaceous tones, go for the leaves. For deeper, more aromatic notes, opt for the seeds. If you’re new to using coriander, incorporating the leaves raw in small amounts as a garnish can be a gentle introduction. Meanwhile, try toasting and grinding the seeds for use in roasted veggies or spice blends. Check your recipe to see if it calls for one specifically or both.
With practice, using coriander in cooking will feel more intuitive. Remember that as with any strong flavor, start small and adjust to taste preferences. Over time, you’ll discover how they can best enhance your dishes!
