Botanical Name: Coriandrum sativum L.
Synonyms: Chinese parsley, Culantro, coriander (fruit), cilantro (leaf).
Origin: Native to western Asia, eastern Mediterranean region and Europe. Now cultivated worldwide. Has been cultivated as a spice in other parts of the world for centuries. Morocco, Romania and Mexico are the principal commercial sources for American imports of coriander.
Botanical Description: A strongly aromatic annual herb about 90-cm (3 ft.) high. It has large bright green leaves, umbels of small white or pale-pink flowers. The seeds are round consisting of two pericarps with a warm pleasant odor.
Oil Extraction: Essential oil is obtained by stem distillation of the comminuted fruit (seeds). The oil is clear, colorless to pale yellow mobile liquid. Yield 0.3 to 1.1%.
Aroma Profile: The top note is pleasant, sweet-woody. The body note is spicy, aromatic, sweet-woody with a candy-like, floral-balsamic undertone. The dry-out is a lingering, dry, sweet-woody note.
Major Constituents: Linalool (55 to 90%), γ-terpinene, camphor, α-pinene, geranyl acetate.
Adulterants: Synthetic linalool.
Regulatory Status: GRAS 182.20.
Aromatherapy: Coriander essential oil is relaxing, gently clarifying.
Blends well with: Neroli, vanilla, citronella, bergamot, clary sage, pine, cypress, ginger, cinnamon, sandalwood.
Safety Data: Non-toxic, non-irritant, non-sensitizing.