| Botanical Name | Coriandrum sativum |
| Common Name | Chinese Parsley, Cilantro, Culantro |
| Country of Origin | North Africa, Southwestern Asia |
| Solubility | soluble in water, insoluble in oil |
| Specific Gravity | 0.8769 @ 72°F |
| Optical Rotation | 8.77 |
| Refrective Index | 1.464 @ 72°F |
| PlantPart | Seed |
| Bland With | Coriander Essential Oil blends particularly well with Bergamot, Cinnamon Bark , Ginger, Grapefruit, Lemon, Neroli and Orange |
| CAS No | 8008-52-4 |
| Flash Point | >100ºC |
| Extraction Method | Solvent Extraction |
Coriander Oleoresin is mainly produced by solvent extraction from the fruits of Coriandrum sativum. After extraction the solvent is completely removed. This spice oleoresins find extensive use in number formulations, especially in snack seasonings. It is digestive, antispasmodic, anti-rheumatic.
The Egyptians used Coriander Seeds as an aphrodisiac, and they were found in the tomb of Tutankhamen; the Romans and Greeks used the seeds to flavour their wines; and in India, the seeds are still used for cooking. The Benedictine monks documented using them in 1510 as an ingredient in their herbal tonic known as Benedictine. The Carthusian Monks used them to make Chartreuse in the 1740's, and the Carmelite order in France used Coriander Seeds as an ingredient with lemon balm, lemon zest, angelica root and nutmeg in their 17th century eau de toilette known as Carmelite Waters.
Color : Brown-Orange with charateristic of coriander,
Aroma : Coriander Oil has a sweet, spicy, slightly fruity,
Volatile oil content: 1,5 – 40% Solvent residue: max. 25 ppm Solvent: Hexane
In pharmaceutical applications especially for digestive remedies and used as a fragrance in soaps and perfumes. It is also used by the food industry especially in meat products.
