Coriander

Coriander (Coriandrum sativum) is a member of the Umbelliferae family, which is native to the Mediterranean region and now cultivated in many temperate countries. The plant attains 30-70 cm, according to conditions of soil and locality. The flowers are white, the fruit is globular and 5 to 7 mm in diameter. It has been cultivated since ancient times for its flavouring and medicinal properties.

Coriander seed oil is widely used in gin essences, for the flavouring of canned soups and foods, spicy sauces, baked goods and confectionery. It is also used in pharmaceutical and other preparations for covering up a disagreeable odour and taste. In addition it is a valuable perfumery ingredient particularly used in fine fragrances such as "Drakkar Noir". Volatile components of the fruit oil include d-linalool (55-75 %) as the principal constituent.

The fresh green leaves of the plant, commonly known as cilantro or Chinese parsley, also have wide culinary use. They are highly regarded in the cook of China, Mexico, South America, India, and Southeast Asia. There is a considerable confusion in the chemical literature over the composition of coriander herb oil. The last studies (Smallfield, 1994) reported a homologous series of alkanals (C₁₀-C₁₄) related primary alkenols and alkanols, and nonane, namely: (E)-2-decenal, (E)-2-dodecenal, 2-decen-1-ol, (E)-2-tetradecenal, (E)-2-undecenal, decanal and decan-1-ol.