42. Coriander

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch42

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Coriander, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch42

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • coriander's name, derived from Greek word kopis - meaning insects;
  • coriander seed, early as 5000 BC - according to Indian Vedic literature;
  • coriander seed, dried fruit of annual plant - glabrous, aromatic, herbaceous annual with height of 30–90 cm;
  • dried coriander - valued for essential oil it contains;
  • dry coriander, crushed using roller mill and steam - distilled in suitably sized stainless steel unit;
  • coriander oil, a pale yellow, mobile liquid - with characteristic aroma of spice;
  • oleoresin, coarsely ground powder - extracted using hexane;
  • coriander, used in a wide variety of foods - notably in meat preparations;
  • coriander oil and oleoresins - used in processed foods corresponding to fresh foods, coriander seeds used as spice;
  • coriander oil, used for flavoring alcoholic beverages - as gin


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References