Flavor: Citrus/Floral/Warming
Major Flavour Compound: Linalool
Parts Used: Fruits
Coriander (Coriandrum sativum) is a Mediterranean annual whose dried fruits (“seeds”) are a key global spice, distinct from the leafy herb cilantro. Two main types are cultivated: the larger, sweeter Indian form and the smaller, more citrusy European form. Its flavor is bittersweet and orange-peel-like, dominated by the floral terpene linalool, with woody and citrus notes from pinene, cymene, and limonene. Used for at least 8,000 years, coriander spread from the Near East to India and later the Americas. In cooking, cracking or grinding the fruits releases aroma, while toasting shifts the profile from floral to nutty and earthy.
