Coriander root has a unique flavor that adds depth to many Southeast Asian dishes. It is the part of the plant that grows underground and serves as the anchor for the cilantro leaves and stems.
While coriander leaves and seeds are commonly used in cooking, coriander roots are less known but highly flavorful. Down below, I’m going to share six coriander root substitutes.
1. Coriander Stem or Cilantro Stems
While not exactly the same, the stems of cilantro (coriander leaves) have a similar flavor. Finely chop the stems and use them in place of coriander roots.
2. Ground Coriander
Ground coriander is made from the dried seeds of the coriander plant and has a milder flavor compared to the roots. Use it as a substitute, adjusting the quantity based on your taste preferences.
3. Coriander Powder
Similar to ground coriander, coriander powder is made from the dried seeds and can provide a milder coriander flavor to your dishes.
Cumin has a warm and slightly citrusy flavor that is different from coriander but can complement many dishes. Use it in moderation as a substitute.
5. Thai Basil Roots
In some Thai recipes, especially those that call for coriander roots, Thai basil roots can be used as an alternative. They provide a unique flavor that can enhance the dish.
6. Parsley Stems
Parsley stems won’t provide the exact flavor of coriander roots, but they can add a fresh and herbaceous element to your dishes.
If you successfully use any of these coriander root substitutes in a recipe, comment down below and let us know how it turned out!