| Botanical Name | Coriandrum sativum |
| Common Name | Chinese parsley, Cilantro, Culantro |
| Country of Origin | North Africa, Southwestern Asia |
| Solubility | Soluble in oil, insoluble in water |
| Specific Gravity | 0.7319 @ 75°F |
| Optical Rotation | 8.77 |
| Refrective Index | 1.464 @ 72°F |
| PlantPart | Seed |
| Bland With | Garlic, Onion, Basil, Bay, Caraway, and Cardamom. |
| CAS No | 9301-55-7 |
| Flash Point | >100ºC |
| Extraction Method | Solvent Extraction |
Coriander oleoresin is derived from dried seeds of Coriandrum sativum. The caramel colour liquid with the characteristic odour and flavour of Coriander. Petroselinic acid is the primary constituent of coriander oleoresin. It is soluble in fixed oil and can be dispersed on dry/liquid carriers such as salt, propylene glycol, glycerine etc.
Also known as Devil’s Dung and Food of the Gods, Asafoetida was the popular flavoring spice of ancient Rome. With a pungent aroma that is more persistent than garlic, Asafoetida is still used as an ingredient in Worcestershire sauce, which was based on a recipe from a British officer returned from colonial India.
Color : yellowish to slightly greenish liquid with a characteristic odor,
Aroma : Asafoetida Essential Oil has a strong odor reminiscent of cooked garlic and onion.
Fibre, carbohydrates, fatty oil, protiens and essential oils
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.lL
