You can use coriander instead of cumin at a ratio of 1:1. Coriander can replace cumin at a 1:1 ratio, and the dish turns lighter and more citrusy for it. Cumin is earthy, smoky and bold, while coriander is mild, warm and slightly lemony, so the swap softens a dish that cumin would have made deep and savoury.

All amounts in this guide are approximate. Taste as you go, adjust to your dish, and verify with a kitchen scale where weighing matters, because a spoonful can vary with how full it is and how finely the ingredient is ground.

The ratio, in a table

The table below scales the swap from the smallest amount to a full batch. The rule never changes: 1:1.

Cumin called for Coriander to use Notes
1/4 tsp cumin 1/4 tsp coriander Start here for a first try
1/2 tsp cumin 1/2 tsp coriander
1 tsp cumin 1 tsp coriander The most common amount
1 tbsp cumin 1 tbsp coriander
2 tbsp cumin 2 tbsp coriander Taste before adding more

Worked examples

A lentil curry with no cumin

A lentil curry recipe calls for 1 tablespoon of cumin, bloomed in oil with the onions. Use 1 tablespoon of ground coriander instead, bloomed the same way. The curry turns lighter and more citrusy, with a warm, gentle spice that suits the lentils, though it loses cumin's smoky depth. It is still a good curry, especially with a pinch of smoked paprika added, which restores some of the warmth that cumin would have given.

A chilli con carne for a weeknight

A chilli recipe asks for 2 teaspoons of cumin stirred into the beef. Swap in 2 teaspoons of ground coriander, stirred in at the same point. The chilli turns lighter and less smoky, with a warm, lemony note that suits the tomatoes and beans. It will not taste like a classic chilli, which needs cumin's depth, but it will taste like a good spiced beef stew, and the bowl will still empty.

A tray of roasted carrots with spice

A roasted carrot recipe calls for 1 teaspoon of cumin tossed with the carrots and oil. Use 1 teaspoon of ground coriander instead, tossed the same way. The carrots turn warm and citrusy, with a gentle spice that suits their sweetness, and the tray comes out fragrant. Coriander is the better spice for carrots anyway, because its lemony warmth lifts their sweetness, while cumin can overpower it.

What changes in the result

The flavour turns lighter, warmer and slightly citrusy, losing the earthy, smoky depth that makes cumin distinctive. A curry made with coriander tastes brighter and less deep than the same curry made with cumin, which is the spice that gives a curry its savoury backbone. The colour lightens slightly, and the aroma turns gentler. The texture does not change. The dish gets friendlier and less complex, which suits a lentil dish and a vegetable tray, and matters more in a chilli or a curry, where cumin is the flavour the dish is built on.

When not to substitute

Do not swap a hot spice for a sweet one (or the reverse) without tasting — the dish changes completely. If the recipe depends on cumin for its defining flavour or structure, do not make the swap at all. Buy the missing ingredient instead, because a substitution that changes the dish into something else is not a substitution worth making.

Where it works best, and where it does not

Coriander shines as a cumin substitute in lentil dishes, roasted vegetables, light curries and soups, where its gentle warmth is welcome. It is at its best in dishes where cumin would have been too strong anyway. It fails in chilli con carne, in tacos and in any dish where cumin's smoky depth is the defining flavour, because the dish loses its identity without it. For those dishes, use a mix of coriander and smoked paprika, which comes closer to cumin than coriander alone.

How to use it well

Use the same amount, 1:1, and bloom the coriander in oil just as you would cumin, because both spices need heat to release their flavour. Taste before serving, and if the dish feels flat without cumin's depth, add a pinch of smoked paprika or a little extra salt, which restores some of the warmth. If the recipe uses whole cumin seeds, use whole coriander seeds instead, toasted and ground, because ground coriander on its own is milder than whole. Store ground coriander in a sealed jar away from light, and replace it yearly.

A last tip for this swap

One more thing worth knowing: when coriander replaces cumin in a lentil curry, bloom the ground coriander in hot oil with the onions, which wakes the spice up and stops it tasting dusty. Add a pinch of smoked paprika alongside it, which restores some of the smoky depth that cumin would have given, and finish the curry with a squeeze of lime, which lifts the coriander's citrusy note. Taste the curry before serving, because coriander is milder than cumin and the dish may need a little more salt.

Frequently asked questions

Can I use coriander instead of cumin?

Yes, at a 1:1 ratio, in lentil dishes, roasted vegetables, light curries and soups. Coriander is lighter and more citrusy than cumin, so the dish will taste brighter and less smoky. Do not use it in chilli con carne or tacos, where cumin's earthy depth is the defining flavour; use a mix of coriander and smoked paprika there instead.

How much coriander replaces cumin?

The same amount, 1:1. A recipe calling for 1 tablespoon of cumin needs 1 tablespoon of ground coriander, and a recipe calling for 2 teaspoons of cumin needs 2 teaspoons of coriander. Because coriander is milder, you can use a little more if the dish tastes flat, but start with the same amount and taste.

Does coriander taste like cumin?

No, though they are often used together. Cumin is earthy, smoky and bold, while coriander is mild, warm and slightly citrusy. They are the classic pair in Indian cooking, where cumin gives depth and coriander gives brightness, so a dish made with coriander alone tastes lighter than a dish made with cumin alone. The swap softens the dish.

Can I use coriander seeds instead of cumin seeds?

Yes, at a 1:1 ratio, toasted in a dry pan and ground. Whole coriander seeds are milder than whole cumin seeds, so the dish will taste lighter, but the method is the same: toast the seeds until they smell fragrant, grind them, and add them to the dish. For a curry, toast the coriander with a little smoked paprika to restore some of cumin's warmth.

What is the best substitute for cumin?

Ground coriander is the best all-round substitute, because it works in the same dishes. For a chilli or a curry, a mix of coriander and smoked paprika comes closer, because the paprika restores cumin's smoky depth. Caraway seeds are closer in flavour but harder to find, and they taste slightly different, with a liquorice note. For most dishes, coriander is the right call.

Related links