Common Name: Coriander
Scientific Name: Coriander sativum
Family: Apiaceae (Umbelliferae)
Origin: Europe, western Asia, North America, Cultivated worldwide. Oil mainly produced in Russia, Bulcan states and Romania
Synonyms: Coriander seed, Chinese parsley
Essential Oil Properties and Characteristics
Coriander essential oil is colourless to pale yellow with a sweet, woody-spicy, slightly musky fragrance. Mainly linalol (55-75 percent), decyl aldehyde, borneol, geraniol, carvone, anethole, among other; constituents; vary accordingly to source.
Origin and History
Coriander is native to Europe and Western Asia although now it is cultivated worldwide. The coriander herb is strong and aromatic and stands about 1 metre high with bright green delicate leaves, umbels of lacelike white flowers, followed by a mass of green (turning brown) round seeds. There are various chemotypes of the same species found according to geographical location.
The coriander herb has a long history of use the seeds were found in the ancient Egyptian tomb of Rameses II. The seeds and leaves are widely used as garnish and domestic spice, especially in curries.
Method of Extraction
Coriander essential oil is extracted by steam distillation from the crushed ripe seeds. (An essential oil is also produced by steam distillation from the fresh and dried leaves, which contains a high proportion of decyl aldehyde).
Precautions During Use (Contraindications)
Coriander essential oil is generally non-toxic, non-irritating and non-sensitising. Stupefying in large doses - use in moderation.
Coriander essential oil is refreshing and comforting oil. It is also warming and good for everyday aches and pains. It can also act as an aphrodisiac.
Coriander essential oil blends well with pine, cinnamon, petitgrain, clove bud, clary sage, sandalwood, frankincense, bergamot, cypress, jasmine, neroli and ginger.