Coriander vs. Cumin

Difference Between Coriander And Cumin


Coriander, an herbaceous annual of the parsley family, long cultivated for its tiny, aromatic, seedlike fruits, which are used for seasoning foods, including curry, pickles, and pastries. The fruits are also used as a flavoring in vermouth and certain medicines. The extract of the fruit is deemed a better flavoring than either the oil of coriander or the dried fruits.

The coriander (Coriandrum sativum) is native to the Mediterranean and Caucasus regions and is extensively cultivated in India, Asia Minor, Morocco, and parts of Europe. It is also grown in the United States, where the plant has escaped cultivation and now grows wild.

The smooth slender stems of the coriander range in height from 1 to 3 feet (30 to 90 cm). The leaves, which may be entire, compound, or finely divided, have an unpleasant odor when crushed, but the ripe fruits have a delicate fragrance. C. sativum belongs to the family Apiaceae, in the order Apiales, class Magnoliopsida.


Cumin, an annual herb valued for its seeds, which have been used in cooking since biblical times. The aromatic cumin seeds are employed as a flavoring in soup, bread, cheese, sausage, and other foods. In India the seeds are often utilized as an ingredient in curry powder. An oil derived from the seeds has been employed in veterinary medicine and in the preparation of perfumes.

Cumin (Cuminum cyminum) is native to the Mediterranean region but is cultivated in many warm countries. The plant, which grows about 6 inches (15 cm) high, is rather delicate in appearance, with threadlike divided foliage and umbels, or flat-topped inflorescences, of small rose or white flowers. Cumin can be readily cultivated from seed in home herb gardens. C. cyminum belongs to the family Apiaceae, in the order Apiales, class Magnoliopsida.

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