Coriander

Coriander is a widely used herb and spice, derived from the seeds and leaves of the Coriandrum sativum plant. The leaves, often called cilantro in North America, have a distinct fresh, citrusy flavour, while the seeds offer a warm, nutty, and slightly sweet taste. Both parts are used globally in cooking, with the seeds often dried and ground.

Coriander, in both its leaf (herb) and seed (spice) forms, is primarily used to add flavour and aroma to food products. It is a key ingredient in many cuisines, including Indian, Mexican, and Thai. Manufacturers use it in a variety of savoury dishes, spice blends, sauces, and baked goods.

Coriander is not considered a food additive and does not have an E-number. It is a common culinary ingredient. While some traditional medicine systems suggest health benefits for coriander, robust scientific evidence from bodies like the NHS or EFSA supporting specific health claims at typical dietary intakes is limited. Research into its effects is ongoing, but no significant health concerns are associated with its consumption as a food ingredient.