What is the measurement of 1 1/2 cups of cilantro leaves into ground cilantro
Recipe calls for 1 1/2 cups of cilantro leaves. I only have a 0.43 oz (12g) bottle of ground cilantro. How much of the ground cilantro should I use?
Best Answer
The two are not interchangeable.
One is fresh leaves; the other is ground seeds.
They don't taste anything like one another.
At a push you could use fresh flat-leaf parsley. It would add some 'freshness' to the flavour, but wouldn't be a proper substitute, even then.
A late thought - is your ground herb actually labelled 'cilantro', or are you translating from the US term for 'coriander leaves'.
In US terminology, 'cilantro' equates to coriander leaves [fresh] & 'coriander' is specifically the seeds.
In UK terminology both are called 'coriander' & the specific type, leaves or seeds will be mentioned separately on the packaging, if there is any potential for confusion.
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What is the dried equivalent of 1/2 cup fresh cilantro?
Print & SaveHerbFreshCorresponding DriedBasil2 teaspoons finely chopped1 teaspoon driedBay Leaf1 leaf fresh2 leaves driedChervil3 teaspoons fresh1 teaspoon driedCilantro3 teaspoons fresh1 teaspoon dried18 more rows•Jan 5, 2017How do you measure cilantro in cups?
The herbs should settle down into the measuring cup fairly well. Fill it to be level with the brim like you would with other ingredients.How much ground coriander equals fresh coriander leaves?
How to Convert Whole Spices to GroundSpiceWholeGroundCoriander1 tsp1 1/4 tspCumin1 tsp1 1/4 tspFennel1 tsp1 1/4 tspGinger1 Tbsp fresh ginger1/4 - 1/2 tsp8 more rowsCan you substitute ground coriander for fresh cilantro?
Cilantro is interchangeable with coriander seed, ground coriander, and Vietnamese coriander for those more sophisticated palates. A good cilantro substitute is dill or parsley or caraway seed.Cilantro vs. Coriander - What's the difference?
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Answer 2
@Tetsujin's answer above is spot on for a general substitution of fresh to dried, but they've missed an important piece of your specific question: quantity.
If you have 12 grams of dried, that's very roughly two tablespoons. Even taking into account the differences in concentration between fresh and dried herbs, that's nowhere near enough.
Another thought related to quantity is what purpose the herb serves in the recipe. 1 1/2 cups is quite a lot of herb. It would add a lot of bulk to the recipe, which you'll loose by substituting dried, and in some applications the substitution may simply be impossible if the consistency of the fresh herb is required. For instance, pesto with dried basil simply wouldn't work. If your recipe is for something along those lines, as I suspect given the quantity asked for, you may not be able to substitute at all.
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