Coriander, also known as cilantro, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
CAS number 84775-50-8
Botanical Name Coriandrum Sativum
Plant Part Seeds
Origin of raw material Egypt
Origin of product Egypt
Extraction method Supercritical Fluid (SCF). SCF method is an extraction technique using fluids in conditions that are elevated above their critical point of temperature. The extraction conditions mainly pressure and temperature, are in charge of solubility and selectivity of different compounds in the supercritical fluid Advantages of SCF extraction process include products of 100% natural, fresh close to raw material, high concentration, high solubility, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms, and lipophilic.
Application Traditional use
Coriander seed oil has an antimicrobial effect and is therefore used as a preservative in pharmaceutical products. The oil is also used in herbal medicines for gastrointestinal complaints. Coriander is also used folklorically to treat worms and as a liniment for joint pain and rheumatism.
In food
Coriander seed oil can be used as a flavoring for e.g., desserts, spirits and liqueurs. But also, as spice extract in hearty dishes.
In food supplements
Due to its positive properties on the gastrointestinal function, the oil is also well suited for use in food supplements. According to Regulation (EU) 2017/2470, the amount of coriander seed oil in food supplements must not exceed 600 mg/day.
In cosmetics
The CO2-extracted coriander oil from fully ripe and dried fruits has a fresh, sweet, spicy, peppery and woody fragrance, rounded off by floral and citrus nuances. This makes the oil suitable as a fragrance in perfumes, soaps and other cosmetic products.
Shelf Life 5 years