Coriander also known as cilantro ( Dhaniya / Chinese Parsley ) is a annual herb. Its scientific name is coriandrum sativum. It grows up to 20 inch tall flowers are white or very pale pink. The fruit is globular, the seeds are used as spice, and all parts of plant are edible. Coriander contains phytochemicals which prevents spoilage of food seasoned with this spice. Its fresh leaves are ingredient in many Indian foods. The dry fruits are known as coriander seeds. In Indian cuisine they are called Dhaniya. The seeds have lemony citrus flavor when crushed. Leaves are particularly rich in vitamin A. Vitamin C, & Vitamin K. Coriander roots have a deeper, intense flavor than leaves. Coriander can produce allergic reactions in some people.
Synonyms: Coriandum sativum, coriander oil, Mexican Coriander oil. Chinese Parsley
Botanical Name: Coriander sativum
Part Used: Leaves, Seeds
Color: Colorless to pale yellow
Viscosity: Watery in Viscosity
Perfumery Note: Characteristic odor
Shelf Life: Two years
Refractive Density: 1.455-1.475
Coriander oil is extracted by steam distillation from the seeds of coriander.
The Chemical constituents of coriander oil are Linalool, borneol, cineole, dipentene, phellandrene, terpineol.
Coriander oil blends with Cinnamon oil, bergamot, ginger, lemon, grapefruit, Neroli & orange oil.
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