What is Coriander?
Coriander (Coriandrum sativum L.) is a flowering plant in the parsley family native to the Mediterranean region and South Asia. The additive designated as a flavoring agent is derived from the plant's seeds, leaves (cilantro), and essential oils. In food applications, coriander functions as a natural flavoring compound, contributing a distinctive warm, slightly sweet, and citrusy taste profile. The CAS number 977007-81-4 identifies this substance for regulatory and chemical tracking purposes.
Common Uses
Coriander is one of the most widely used spices and flavorings globally. In the food industry, it appears in numerous product categories including:
- Baked goods and bread products
- Beverages, including alcoholic spirits and soft drinks
- Spice blends and seasoning mixes
- Processed meat products
- Dairy products and cheese
- Condiments and sauces
- Confectionery items
Both the dried seeds and essential oil extracts are utilized, with the essential oil providing concentrated flavoring properties. The compound is valued for its versatility and ability to complement both savory and sweet applications.
Safety Assessment
Coriander has an extensive history of use in culinary applications across multiple cultures, spanning centuries. The FDA has designated coriander as Generally Recognized As Safe (GRAS), reflecting the agency's determination that the substance is safe under its intended conditions of use.
The safety profile is supported by:
- Zero adverse events reported to the FDA
- Zero FDA recalls associated with coriander as a flavoring agent
- Long historical use as a food ingredient without documented safety concerns
- No established upper intake limits by regulatory agencies
Allergic reactions to coriander are rare but have been documented in scientific literature, typically in individuals with pre-existing sensitivities to plants in the Apiaceae family (parsley, caraway, celery). Such reactions remain uncommon in the general population.
Toxicological studies on coriander essential oil have shown no significant toxicity at levels relevant to food use. The European Food Safety Authority (EFSA) has similarly affirmed the safety of coriander flavoring compounds used in food applications.
Regulatory Status
Coriander holds GRAS status in the United States, meaning it meets FDA criteria for safe use without pre-market approval requirements. This classification applies to its use as a flavoring agent in food products at levels consistent with traditional culinary practice.
The additive is also permitted in food applications across the European Union, Canada, and other major food safety jurisdictions. In the EU, coriander is listed among approved flavoring substances with no restrictions on use level beyond that necessary to achieve the desired flavoring effect.
No bans, restrictions, or conditional approvals apply to coriander as a food flavoring in major regulatory regions.
Key Studies
Scientific research supports coriander's safety profile:
- Composition studies confirm that coriander seeds and essential oils contain primarily well-characterized volatile compounds including linalool, geranyl acetate, and other terpenes, which are common constituents in food flavoring
- Toxicity studies in animal models have demonstrated no adverse effects at exposure levels well above those expected from food consumption
- Microbiological studies confirm that coriander possesses antimicrobial properties, contributing to food preservation benefits
- Chemical analysis across multiple studies shows consistent composition and purity of commercial coriander products
The weight of evidence indicates coriander is a safe, well-tolerated food flavoring with no credible evidence of harm at levels used in food manufacturing.