Coriander Essential Oil
Botanical Name: Corriandrum sativum
Plant Part: Seeds
Extraction Method: Steam
Description: The annual or biennial plant is a native of Morocco and grows to about 1 meter in height. It has sparse, fine, feathery leaves and pinkish/white flowers. The brownish, globose seeds have a disagreeable smell until they ripen, when they take on their spicy aroma. The bright green delicate leaves, umbels of lace-like white flowers are followed by a mass of green (turning brown) round seeds. These seeds are hard and egg-shaped, borne in pairs, which do not separate.
Color: Clear to pale yellow
Aroma Strength: Medium
Aromatic Scent: Coriander oil has a sweet, spicy, slightly fruity, herbaceous warm smell. It has been claimed by some aromatherapists that the aroma improves if allowed to age.
History: The Egyptians used Coriander seeds as an aphrodisiac. The Romans and Greeks used the seeds to flavor their wines, and in India the seeds are used in their cooking. Coriander seeds were even found in the tomb of Tutankhamun. The Carmelite order in France used Coriander seeds to flavor their 17th century toilet water and it is still used in Chartreuse and Benedictine liqueurs.
Cautions: None known.