As the coriander seeds ripen and dry after harvesting, they develop their characteristic spicy, earthy, cumin-like aroma with a slight hint of orange peel. The coriander leaves, which can also be used as a culinary herb, have a rather spicy-hot, peppery to bitter taste.
Substitute for coriander
Coriander’s distinct flavor profile makes it difficult to substitute. While nothing will quite capture the striking essence of coriander, a combination of fennel seeds and anisey crushed caraway, paired with a bit of cumin, can fill the void in a pinch.
