Re: Coriander/Cilantro - Fresh Vs Dried & Ground « Reply #6 on: April 27, 2011, 07:36:26 PM » I already acknowledged I'm clueless in the ways of coriander… Replace every teaspoon of coriander seed called for with 3/4 teaspoon of ground coriander. It's hard to get them ground very fine by hand, at least for quick cooking dishes, but if you toast then before grinding they're more brittle (so break up better). While many people use finely ground spices, people use dried, flaky, leafy herbs more often than finely ground herbs. Kinda, sorta. Substituting Ground Coriander for Coriander Seed . The fresh herb cilantro actually comes from coriander leaves, which are from the same plant as coriander seeds. But coriander leaf, or cilantro, is the green herb that’s an essential component of guacamole. Fresh to Ground Dried Herb Conversion. Do a taste test, and adjust the quantity as needed. Seeds. Folks have speculated that this is because the herb was made popular in the States through Mexican cuisine, where it is naturally called by its Spanish name. Coriander is the name for the seeds and typically sold in ground or whole-seed form. Cilantro is commonly used in Mexican, Thai, Vietnamese and Indian cuisines, among others. In the U.S., that's what most markets call it. 1 fresh leaf 2 dried leaves Chervil: 3 tsp fresh cilantro 1 tsp dried cilantro Chives: 1 Tbsp finely chopped fresh chives 1 tsp freeze-dried chives Cilantro: 3 tsp fresh cilantro 1 tsp dried cilantro Dill: 3 tsp fresh dill 1 tsp dried dill Garlic: 1 clove 1/2 tsp garlic powder Gingerroot: 1 tsp grated fresh ginger 1/4 tsp dry ground … Moreover, coriander is a primary ingredient in garam masala, and in many Indian curries. Coriander seeds are available as both dried form and ground form (as seeds and powder). Tasting a cilantro leaf alongside a coriander seed, it's hard to find any common ground between the two related flavors. … Cooking with whole vs. ground spices. fresh = ¾ tsp. However, if you are working with a finely ground herb, follow the below conversions: 4-to-1 ratio fresh to ground dried or 1 tbsp. Coriander seeds, on the other hand, come from the plant’s fruit that’s been dried and can be used whole or ground. Coriander is the term English speakers in the U.K. use to describe the herb ― it comes from the French word for this herb, coriandre.In the U.S., however, fresh coriander is referred to as cilantro. BTW, fresh coriander is the same thing as cilantro. Cilantro is the Spanish word for “coriander leaves,” and the two ingredients come from the same plant. But you do need to grind them first. In most recipes,you cannnot substitute ground coriander for fresh coriander,for the former enchanches the flavour of the dish,while the latter helps in giving a distinct aroma.But if you do need to substitute,a teaspoon of ground coriander to a handful of fresh coriander would be fine. Leaves Vs. ... 1 teaspoon whole ≈ ¾ teaspoon ground; Coriander: 1 teaspoon whole ≈ ½ teaspoon ground ... 1 fresh … Ground coriander is made from the seed, not the leaf. Since ground coriander loses its flavor quickly, you may find it necessary to add more ground coriander to the dish to achieve the intended flavor. ground … You can just leave out the coriander leaves if you don't have them, but they do add a great flavor. Coriander powder quickly loses its flavor in storage, so it’s best to grind them fresh. Ground coriander is made from the seeds, so you definitely can substitute seeds.