Root, Leaves and Seeds: How Thai Cooks Use Every Part
In Thai cooking, every part of the coriander plant is used: the root is pounded into curry pastes and marinades, the fresh leaves are a finishing garnish, and the dried seeds are toasted and ground into spice blends. Coriander (Coriandrum sativum) belongs to the parsley family, and in Thailand itโs called pak chee (เธเธฑเธเธเธต). In North America, the fresh leaves are called cilantro, while the seeds keep the name coriander.
At a glance
Root: the most intense, earthy and aromatic part. Itโs the base of Thai curry pastes and marinades
Leaves: bright, citrusy and fresh. Add them at the end or as a garnish
Seeds: warm, lemony and nutty. Toast and grind them for spice blends
Where to find the root: Asian supermarkets, or buy coriander bunches with the roots still attached
Note: the leaves and seeds taste completely different and canโt replace each other
Coriander Root, Leaves and Seeds Compared
Root |
Leaves |
Seeds |
|
|---|---|---|---|
Flavour |
Deep, earthy, intensely aromatic |
Bright, citrusy, pungent |
Warm, lemony, slightly nutty |
How itโs used |
Pounded into pastes and marinades |
Added fresh at the end |
Toasted and ground |
Thai examples |
Curry pastes, sam gler marinade, soups |
Tom yum, curries, salads |
Curry pastes, spice blends |
Coriander Root: The Secret of Thai Cooking
Coriander root has a much deeper, earthier flavour than the leaves, and itโs one of the quiet foundations of Thai food. Itโs pounded into curry pastes with garlic, chilli and lemongrass, adds depth to soups like tom yum, and forms the base of countless marinades.
Itโs harder to find in mainstream supermarkets, but Asian grocers often sell it. You can also buy coriander bunches with the roots still attached: just scrub them well. If you canโt find it, the lower stems of the bunch are the next best thing.
Our Panang Curry Paste and Tom Kha Paste both include coriander root, stone-ground the traditional way, so you get its depth without having to hunt it down.
Sam Gler: Thailandโs Essential Flavour Base
Sam gler (เธชเธฒเธกเนเธเธฅเธญ, โthree friendsโ) is a classic Thai trio of coriander root, garlic and white pepper, pounded together into a paste. Itโs the base of many marinades, including Thai grilled chicken (gai yang), and itโs used to season soups, stir-fries and fried meats. Once youโve tried it, youโll never throw away coriander roots again.
Coriander Leaves and Seeds
Leaves: fresh coriander leaves taste bright and citrusy, a little like lime. In Thai cooking theyโre sprinkled over tom yum, curries, stir-fries and salads at the very end, so they keep their freshness. Some people find they taste soapy, which is thought to be linked to genetics.
Seeds: coriander seeds have a lemony, floral aroma and a warm, slightly nutty flavour when ground. They pair especially well with cumin, and in Thai cooking theyโre dry-toasted and ground into curry pastes and spice blends.
How to Store Coriander
Leaves: trim the stems and stand them in a glass of water in the fridge, loosely covered with a bag, like a bunch of flowers. Theyโll keep for up to a week.
Roots: scrub them clean, wrap in damp kitchen paper and refrigerate for up to about 2 weeks, or freeze them in a sealed bag for several months.
Is Coriander Good for You?
Fresh coriander leaves contain vitamins K, A and C, and like most fresh herbs, theyโre a flavourful way to add more greens to your cooking.
Frequently Asked Questions
Is coriander the same as cilantro?
Yes. In the UK, โcorianderโ means the whole plant. In North America, the fresh leaves are called cilantro and the seeds are called coriander.
Where can I buy coriander root?
Asian supermarkets usually sell it. Or buy coriander bunches with the roots attached and scrub them clean.
What can I use instead of coriander root?
The lower stems of the coriander bunch are the best swap. Theyโre milder, so use a little more.
Can I use coriander seeds instead of fresh coriander?
No. The seeds and leaves taste completely different, so they canโt replace each other.
Keep exploring: More recipes
From Jumโs Kitchen
In Thai cooking, nothing on the coriander plant goes to waste. The root, the stems and the leaves each have their own job, and real flavour comes from understanding each one. Coriander root is stone-ground into our Panang and Tom Kha pastes alongside lemongrass and galangal, helping build the deep, layered base that makes Thai food so distinctive.
Once you start cooking with coriander root, youโll notice the difference straight away. Itโs not a subtle ingredient: itโs punchy, aromatic and essential. If youโve only ever used the leaves as a garnish, look for coriander with the roots still attached at your local Asian grocer, and a whole new side of Thai cooking opens up. You may well find yourself freezing batches of cleaned roots, ready to pound into your next marinade.
Whether youโre making a quick weeknight curry or taking your time over a paste from scratch, knowing how to use the seeds, leaves and root gives you everything you need to cook Thai food the way itโs meant to taste.
If you enjoyed this guide, give it a star rating and let us know in the comments how you use coriander! Follow us on Instagram @maejumsamunprai and on Facebook for more Thai recipes and cooking inspiration.
