Basil and cilantro are aromatic herbs essential in cooking, each offering unique flavors suited to different cuisines—basil is sweet and minty, ideal for Italian and Asian dishes, while cilantro has a bright, citrusy taste perfect for Mexican and Middle Eastern recipes.
Basil is a fragrant herb commonly used in Italian and Southeast Asian cuisines. Its sweet and slightly minty flavor is perfect for pesto, tomato-based dishes, and as a fresh garnish.
Cilantro, also known as coriander, is a staple in Mexican, Middle Eastern, and Asian cooking. It provides a bright, citrusy taste to salsas, curries, and salads, and is believed to offer detoxifying properties.
Basil and cilantro differ significantly in taste, with basil having a sweet, pungent flavor and cilantro a citrusy, sometimes described as soapy, taste. Their textures vary too; basil has soft, smooth leaves whereas cilantro's leaves are slightly tougher and more serrated. Originating from different climates, basil is prominent in Mediterranean regions, while cilantro is more commonly grown in cooler regions.
In tomato-based dishes like marinara sauce and bruschetta, basil adds a sweet and fresh flavor that complements the acidity of tomatoes. It’s best to add basil at the end of cooking to preserve its flavor and aroma. Cilantro is less common in tomato-based dishes but can be used in Mexican salsas or chutneys to add a bright, zesty taste. It should be used sparingly to not overpower the dish’s primary flavors.
Asian basil varieties, such as Thai basil, contribute a spicy, anise-like flavor to curries, stir-fries, and noodle dishes. It's heat-stable, so it can be cooked without losing too much flavor. Cilantro is often used in Asian cuisines as a garnish for dishes like pho, Thai curries, or Vietnamese banh mi, adding a fresh and tangy lift to the rich flavors typically found in these recipes.
Basil is the star ingredient in classic Italian pesto, bringing a sweet and robust flavor that pairs well with pine nuts, garlic, parmesan, and olive oil. While not traditional, cilantro can be used to make a pesto with a more Mexican or Asian twist. It pairs well with pumpkin seeds, lime juice, and cotija cheese, creating a unique and vibrant sauce.
Both basil and cilantro are low in calories and rich in vitamins and minerals, including Vitamin A, C, and K.
| Nutrient | Basil ( per 2 Tablespoons (fresh) ) | Cilantro ( per 2 Tablespoons (fresh) ) |
|---|---|---|
| Fat | 0g | 0g |
| Protein | 0.2g | 0.1g |
| Calories | 1 | 1 |
| Vitamin A | 264 IU | 270 IU |
| Vitamin C | 0.8mg | 1.1mg |
| Carbohydrates | 0.1g | 0.1g |
Due to their distinct flavors, basil and cilantro are not typically used interchangeably. Substituting one for the other can result in a significant change in taste.
Basil shines in Italian dishes such as pesto, caprese salad, and tomato sauces, as well as in Thai and Vietnamese cuisines.
Cilantro is best used in Mexican salsas, Indian chutneys, Middle Eastern salads, and in many Asian soups and noodle dishes.
Both herbs offer health benefits and are rich in vitamins and antioxidants. The choice between them should be based on flavor preference and recipe requirements rather than health benefits alone.
Basil can be stored at room temperature in a glass of water, like a bouquet of flowers, or wrapped in a damp paper towel in the refrigerator. Cilantro should be stored in the fridge with stems in water and a plastic bag loosely covering the leaves.
