Coriander

November 2001

Coriander

The earliest known written record of coriander (seed and leaf) is in the “Medical Papyrus of Thebes,” produced in 1552 B.C. Early Babylonians and Assyrians reference this spice many times as a garden herb, and coriander seeds were found in a 21st dynasty Egyptian tomb (1090-945 B.C.). Initially, this herb was favored more for supposed medicinal benefits, but at least by the third century B.C., the Romans had discovered it to be an excellent seasoning.

Though coriander is native to the Mediterranean, its use spread throughout Europe, the Middle East, India and Asia. It is believed to have been one of the earliest herbs planted in North America — in 1670 in Massachusetts — and soon appeared in Latin America, where the leaves, rather than the seed, became most popular. In Thailand and China, foods are seasoned with coriander roots, which are said to be as different in flavor as the leaves from the seeds.

What is coriander?Coriandrum sativum, an annual herb of the parsley family, is related to other herbs, such as caraway, anise, fennel and cumin. The plant typically grows to a height of 2 to 3 feet. In commercial practice, one plant does not produce both spices; it’s either seed or leaf. The feathery leaves (cilantro) are finely divided, but flat — much like Italian parsley. The fruit (coriander seed) is round or football-shaped with distinctive straight and wavy longitudinal ridges, or ribs. Color varies from yellowish tan to deeper brown with possible purple or dark spots at the tips.

Coriander is grown in many parts of the world. The major producers and suppliers are Canada, Morocco, India, Pakistan, Bulgaria and Romania. Other producing countries include Iran, Turkey, Egypt, Israel, China, Thailand, Poland, Hungary and the Netherlands. California is the major domestic producer of cilantro. Countries such as India and Pakistan cultivate large amounts of coriander, but much of this product remains in the producing country for domestic consumption. The three categories of coriander product on the U.S. market today are: whole and ground seed; fresh, dried and freeze-dried leaves; and oil and oleoresin extractives.

SeedsCoriander seed has a flavor similar to a blend of lemon and sage with a sweet note. Though the plant is easily grown, and thrives in a variety of climates and terrains, the seed is somewhat difficult to harvest.

Canada supplies the majority of the coriander seed used in the United States, gradually replacing traditional sources, such as Morocco, Romania and Bulgaria. Canadian coriander seed is mechanically harvested; it is very clean, and is stored in silos for year-round availability.

Seed typesMoroccan. This large, low-oil seed has prominently defined ribs and attractive coloring, and can grow to 1/8-in. in diameter or larger. It is mostly light yellow, but darker near the area where it has been separated from the stem. The tip of the growing point is always darker, and turns purple-brown when the seed is ready for harvest. This color makes Moroccan-type seed easy to recognize. Because it is large and attractive, Moroccan-type seed is suited particularly to whole-seed uses, such as in mixed pickling spice and crab boil. Most of the Canadian coriander product is Moroccan-type seed.

Romanian/European. This seed is smaller than the Moroccan, and is light brown with a dark brown spot at the growing tip. The Romanian product is popular with distillers and food manufacturers looking for stronger flavor. It has a high volatile-oil content, and often is used for coriander oil and oleoresin production.

LeavesSpanish cilantro, or culantro, or Chinese parsley, are all names for the young leaves of the coriander plant. Cilantro must be harvested before the plant flowers, or the leaves become unsuitable. Cilantro production typically uses small-seeded plants.

Cilantro’s flavor, a cross between parsley and citrus, is distinctively different from coriander seed; the two are definitely not interchangeable, and some recipes may call for both. With the rising popularity of Mexican and Chinese cuisines, cilantro has become widely available in this country. On the shelf, it appears in either dried or freeze-dried form.

ExtractivesFood and beverage manufacturers often use coriander-seed essential oil and oleoresin. Distillers, soft-drink manufacturers, picklers, sausage makers, and tobacco and cosmetics manufacturers use these extractives in a variety of ways. The sausage industry primarily uses the oleoresin and the soluble seasoning products derived from it. These solubles also are used in snacks, pickles, and frozen and canned entrée products.

The oleoresin, which contains both volatile and nonvolatile extractives, has a relatively high volatile-oil content. It is particularly suited to high-heat processed products and microwavable foods.

Use and handlingIt is estimated that India uses 25% to 40% of the world’s coriander production in curry powders, though the distilling industry uses large amounts of coriander for gin and liqueur production. Sausage manufacturers, soft-drink makers, confectioners, snack-food producers and pickle manufacturers also make up an important market. For cilantro, its primary uses include flavoring Mexican and other Latin American dishes, as well as Chinese, Thai, Indian and Middle Eastern foods.

Coriander and its extractives should be stored under cool, dark, dry conditions to protect against fragrance and flavor loss. As with any highly aromatic herb, cilantro should be further protected against flavor loss by tightly closing containers after every use. Under good storage conditions, coriander will retain its flavor qualities and strength long enough to meet any normal food manufacturing requirements.

Spice Rack is based on the American Spice Trade Association's What You Should Know informational series on spices. For more information, call 202/367-1127, or visit www.astaspice.org.

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