Substitutions / coriander
What to use instead of coriander
Use flat-leaf parsley in equal amounts. Similar fresh, leafy texture but lacks coriander's citrusy bite — works as a garnish but won't replicate the flavor.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Flat-leaf parsley | 1:1 | Similar fresh, leafy texture but lacks coriander's citrusy bite — works as a garnish but won't replicate the flavor. |
| Fresh basil | 1:1 | Adds brightness and a mild anise note, but shifts the flavor profile noticeably — better in Mediterranean or Asian dishes than Latin ones. |
| Dried coriander leaf | ⅓:1 | Much weaker flavor than fresh; best added early in cooking rather than as a finishing herb. |
How much is a cup of coriander?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh coriander in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.