If you’ve ever cooked from a Chinese recipe and wondered what “coriander” means in that context, you’re not alone. This listicle covers the Chinese names for coriander, how it’s used in regional cooking, and what to look for when buying it. Whether you’re a home cook or a curious foodie, these ten points will make you confident with this essential herb.
1. The Standard Name: 香菜 (Xiāngcài)
In Mandarin, coriander is almost always called xiāngcài, which translates to “fragrant vegetable.” This is the term you’ll see on menus, in grocery stores, and in recipes across mainland China. It’s used as a garnish, a cooking herb, and a flavoring agent in everything from soups to stir-fries.
2. The Botanical Name: 芫荽 (Yánsuī)
The formal Chinese name for coriander is yánsuī, which appears in older texts and botanical references. While you won’t hear it in casual conversation, it’s the name used on herb seed packets and in traditional Chinese medicine. Knowing it helps when reading ingredient labels on packaged foods or researching the plant’s history.
3. Cantonese Term: 茜芹 (Sai3 Kan4)
In Cantonese-speaking regions like Hong Kong and Guangdong, coriander is often called sai3 kan4, which can be written as 茜芹. This term is distinct from the Mandarin xiāngcài, and it’s what you’ll hear in dim sum restaurants and local markets. If you’re ordering in Cantonese, asking for sai3 kan4 ensures you get the right herb.
4. The Root: 香菜根 (Xiāngcài Gēn)
Chinese cooks often use the entire coriander plant, including the root, which has a more intense flavor than the leaves. The root is typically cleaned, minced, and added to marinades or braised dishes for depth. It’s a common ingredient in Thai and Lao cooking, but it also appears in southwestern Chinese cuisine, especially in Yunnan and Sichuan.
5. Coriander in Sichuan Cuisine
In Sichuan, coriander is a key player in many classic dishes, like fuqi feipian (beef offal salad) and dandan noodles. The herb’s bright, citrusy notes cut through the numbing heat of Sichuan peppercorns and chili oil. It’s often added fresh at the end of cooking or as a garnish, so its aroma stays vibrant.
6. Coriander in Cantonese Soups
Cantonese soups often feature coriander as a finishing touch, not a main ingredient. For example, watercress and pork bone soup might get a handful of coriander leaves just before serving. The herb adds a fresh contrast to the rich, long-simmered broth, and it’s believed to have cooling properties in traditional Chinese medicine.
7. The Seeds: 香菜籽 (Xiāngcài Zǐ)
Coriander seeds, known as xiāngcài zǐ, are used in Chinese five-spice powder and in some braised meat recipes. The seeds have a warm, slightly citrusy flavor that’s quite different from the leaves. They’re often toasted before grinding to release their aroma, and they’re a common component in spice blends for stews and roasts.
8. Fresh vs. Dried: Which to Use
Fresh coriander is almost always preferred in Chinese cooking, as dried leaves lose most of their flavor and aroma. However, dried coriander seeds are a pantry staple, and they’re used whole or ground. If a recipe calls for fresh coriander, don’t substitute dried leaves—use the fresh herb or omit it.
9. How to Store Fresh Coriander
To keep coriander fresh for up to a week, trim the stems and place the bunch in a jar with water, like a bouquet. Cover the leaves loosely with a plastic bag and refrigerate. Change the water every couple of days, and it will stay crisp and fragrant. This method works better than wrapping in paper towels, which can dry out the leaves.
10. Substitutes for Coriander
If you can’t find coriander, the closest substitutes are culantro (which has a stronger flavor) or a mix of parsley and a bit of citrus zest. In Chinese cooking, some recipes use Chinese celery or green onion as a garnish, but they won’t replicate coriander’s unique taste. For the most authentic result, it’s worth seeking out fresh coriander at an Asian grocery store.
How to Choose
When buying coriander in a Chinese market, look for bright green leaves with no yellowing or wilting. The stems should be firm, and the roots (if attached) should be pale and crisp. Smell the bunch—it should have a strong, fresh, citrusy aroma. Avoid any with slimy spots or a musty smell, as that indicates age. For seeds, choose whole seeds that are uniform in color and free of debris.
Frequently Asked Questions
Is coriander the same as cilantro? Yes, in the US, coriander leaves are called cilantro, while the seeds are called coriander. In Chinese cooking, the leaves are used fresh, and the seeds are used as a spice.
Why do some people say coriander tastes like soap? A genetic variation makes some people perceive aldehydes in coriander as soapy. This is a real genetic trait, and it affects about 10% of the population.
Can I use coriander stems in cooking? Absolutely, the stems are tender and have a strong flavor. In Chinese cooking, they’re often chopped and used along with the leaves, or the roots are used separately.
What is the difference between Chinese parsley and coriander? There is no difference—Chinese parsley is another name for coriander. It’s called that because it’s used extensively in Chinese cuisine.
How do I grow coriander at home? Coriander grows easily from seed, but it bolts quickly in hot weather. Plant it in cool weather, and harvest leaves regularly to encourage growth. Use fresh seeds from a spice shop, as they germinate well.
Final Thoughts
Coriander is an indispensable herb in Chinese cooking, adding a fresh, bright note that balances rich and spicy dishes. Whether you call it xiāngcài or sai3 kan4, understanding its role and how to handle it will elevate your cooking. Next time you see a bunch at the market, grab it and experiment—you’ll soon see why it’s so beloved.