Coriander / Cilantro
Coriandrum sativum · coriander · cilantro
Coriander / Cilantro: what every chef needs to know
Coriander is one of the most widely used herbs in the world, but also one of the most polarising: genetic variations in the OR6A2 receptor determine whether a person perceives coriander as fresh-citrusy or soapy. The entire coriander plant is edible: fresh leaves (cilantro) have a citrus-herbaceous aroma from aldehyde compounds; the round brown seeds (coriander seeds) contain primarily linalool and borneol and taste warm, lightly nutty and orange-citrusy. Fresh coriander is used as a base ingredient in Indian, Mexican, Thai, Vietnamese and Middle Eastern cuisines. In Europe it is a growth herb: increasingly used as a garnish and in fusion preparations. Coriander seed is one of the oldest documented spices, found in Egyptian papyri (3,500 years old). In commercial kitchens, fresh coriander leaf is always added at the last minute: heat destroys the volatile aldehydes that determine its characteristic aroma.
Coriander / Cilantro: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central (FDC ID 169097) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central (FDC ID 169097).
Coriander / Cilantro: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Mexican avocado preparation in which fresh cilantro is indispensable. Avocado, lime, cilantro, onion, jalape\u00f1o and salt are coarsely mashed in a mortar (molcajete). Cilantro provides the fresh, citrus-herbal note that balances the richness of the avocado.
Vietnamese clear beef broth with rice noodles, thinly sliced beef tenderloin and a table garnish of fresh cilantro, Thai basil, chili pepper and lime. Cilantro is added raw at the table, never cooked along.
Indian fresh chutney made from cilantro, mint, green chili, ginger and lime. Blended into a smooth sauce and served with samosas, tandoori and chaats. Cilantro is the main ingredient: at least 80% by weight.
Coriander / Cilantro: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Use leaves only for garnishing. Stems have a more intense flavour and are suited for stocks or marinades.
Toasting activates and deepens the aroma. Grind immediately after toasting in a mortar. Never too long: burning produces bitterness.
Coriander oil: blend fresh coriander with neutral oil, pass through cheesecloth. Vibrant green and clear. Ideal for plating.
Coriander seed is heat-stable. Use in tarka (the blooming technique) in Indian cuisine: briefly fry seeds in hot oil for maximum aroma extraction.
Coriander / Cilantro: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Coriander / Cilantro: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Coriander bolts quickly in heat above 25°C (77°F). Ideal growth at 15–22°C (59–72°F). Year-round imports from Morocco, Egypt and Spain. Best flavour: spring and autumn crops.
Coriander / Cilantro: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Coriander / Cilantro
Why does coriander taste like soap to some people?
A specific genetic variant in the OR6A2 gene determines whether aldehydes in coriander are perceived as citrus-herbaceous (no variant) or soapy (with variant). This is a proven genetic trait, not a taste preference. An estimated 4–14% of the population (depending on ethnicity) carries this variant.
What is the difference between coriander leaf and coriander seed?
Coriander leaf (cilantro) has a bright, citrus-herbaceous aroma from volatile aldehydes. It is used raw or added at the last minute. Coriander seed contains linalool and borneol: a warm, nutty-citrus aroma that is heat-stable. Seeds are toasted and ground for curries, garam masala and braises. They are not interchangeable.
How do I extend the shelf life of fresh coriander?
Method 1: trim stems and stand upright in a glass of water in the refrigerator, covered with a plastic bag (5–7 days). Method 2: wrapped in damp kitchen paper in a sealed container in the refrigerator (3–5 days). Never wash before storing: moisture accelerates bacterial growth and wilting.
At what temperature should you store Coriander / Cilantro?
Store Coriander / Cilantro at 1°C to +5°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Coriander / Cilantro professionally?
The primary professional technique for Coriander / Cilantro is fresh use (garnish and finishing) at room temperature for immediately bij onserve. Always verify core temperature with a calibrated probe thermometer.
Does Coriander / Cilantro contain allergens?
Coriander / Cilantro is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
