Coriander Sprig

Coriander sprigs are the leafy green tops of the coriander plant (Coriandrum sativum). The plant is grown globally for its aromatic leaves and seeds, both of which are used in cooking. The fresh leaves are typically harvested just before the plant flowers.

Coriander sprigs are primarily used as a fresh herb to add a distinctive, citrusy, and slightly peppery flavour to dishes. They are often added as a garnish or stirred in at the end of cooking to preserve their fresh taste and aroma. They are commonly found in Indian, Thai, Mexican, and Vietnamese cuisines, featuring in curries, salads, salsas, and marinades.

Coriander sprig is a herb and not a food additive regulated under assimilated Regulation (EC) No 1333/2008. It is not listed on the Register of Food Additive Authorisations. As a food ingredient, it is consumed as part of a varied diet. Some research suggests potential antioxidant properties in coriander extracts, but this is not specific to typical culinary use of the sprigs.