herb
Coriander (cilantro) stem
Dhania Dand
1.5 g1 teaspoon
4.5 g1 tablespoon
Chopped stems about 4–5 g per tbsp, so about 1.5 g per tsp.
Instead of Coriander (cilantro) stem
Nothing truly replaces the stronger, slightly earthy aroma of coriander stem; coriander leaves are the closest option.
Coriander leavesUse the same weight, chopped finely. They are milder than the stem, so the dish loses some of its strong aromatic punch.
Coriander pasteUse 1.5–2 times the weight and reduce any other liquid slightly; it is less fresh-tasting but gives a similar green coriander note.
Basil leavesUse the same weight, chopped finely. Basil is sweeter and more aniseed-like, so use it only when the recipe can take that change.
