Cilantro

Herbs & floral· herb

What it is

Cilantro is the leaf of Coriandrum sativum, the same plant whose dried seed is sold as coriander.

What it tastes like

On the nose: grassy-green, camphor, citrus. Among its measured molecules: trans-2-dodecen-1-ol, trans-2-decen-1-ol, 1-decanol, sedanolide, trans-2-dodecenal.

What goes with it

Peppermintboth carry menthonecite
Galangalboth carry 1,8-cineole, camphorcite
Spearmintboth carry menthonecite

244 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 46 mg per 100 g — USDA FoodData Central 169997.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Cilantro + Pomegranate
both carry cis-3-hexen-1-ol, grassy-green (36 of 338 carry it)
Cilantro + Spearmint
both carry 1,8-cineole, camphor (43 of 338 carry it)
Cilantro + Pistachio
both carry cis-3-hexen-1-ol, grassy-green (36 of 338 carry it)

14 of 167 compounds on file carry a paper the library can cite.

1,8-cineolearomaterpenoidreads as camphor-like odor (PubChem)Measured in 38 of 338 ingredients.cite
2.25% of the cilantro leaf essential oil — Foudah et al. 2021, Saudi Journal of Biological Sciences (Table 1, row 'Eucalyptol')
thymolaromaphenolreads as aromatic odor (PubChem)Measured in 9 of 338 ingredients.cite
3.01% of the cilantro leaf essential oil — Foudah et al. 2021, Saudi Journal of Biological Sciences (Table 1, row 'Thymol')
1-decanolaromaalcoholreads as sweet odor (PubChem)Measured in 2 of 338 ingredients.cite
17.85% of the cilantro leaf essential oil; the Discussion names it the main volatile component — Foudah et al. 2021, Saudi Journal of Biological Sciences (Table 1 (Chemical composition CEO), row '1-Decanol')
decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite
4.53 +/- 0.13% of the fresh cilantro aroma profile; listed as an odour-active compound in Table 4 — Łyczko et al. 2021, Foods (Table 3 (Volatile organic constituent composition in fresh cilantro aroma profile), row 'Decanal')
lauryl aldehydearomaaldehydeMeasured in 3 of 338 ingredients.cite
1.76 +/- 0.30% of the fresh cilantro aroma profile; listed as an odour-active compound in Table 4 — Łyczko et al. 2021, Foods (Table 3, row 'Dodecanal')
menthonearomaterpenoidreads as bitter (PubChem)Measured in 7 of 338 ingredients.cite
6.71% of the cilantro leaf essential oil; named in the Discussion as the main monoterpene — Foudah et al. 2021, Saudi Journal of Biological Sciences (Table 1, row 'Menthone')
sedanolidearomafuranMeasured in 2 of 338 ingredients.cite
3.02% of the cilantro leaf essential oil — Foudah et al. 2021, Saudi Journal of Biological Sciences (Table 1, row 'Sedanolide')
cis-3-hexen-1-olaromaalcoholreads as powerful grassy-green odor (PubChem)Measured in 21 of 338 ingredients.cite
17.38 +/- 0.38% of the fresh cilantro aroma profile — the second largest peak; the table's odour description is 'Green, cut grass' — Łyczko et al. 2021, Foods (Table 3, row '(Z)-Hex-3-en-1-ol')
trans-2-decenalaromaaldehydeMeasured in 8 of 338 ingredients.cite
0.46 +/- 0.14% of the fresh cilantro aroma profile; odour description 'Coriander/Aldehydic/Pungent, spicy' — Łyczko et al. 2021, Foods (Table 3, row '(E)-De-2-cenal' (spelling as printed))
trans-2-dodecenalaromaaldehydeMeasured in 2 of 338 ingredients.cite
4.18 +/- 0.36% of the fresh cilantro aroma profile; the table's own odour description for it is 'Coriander/Floral/Pungent' — Łyczko et al. 2021, Foods (Table 3, row '(E)-Dodec-2-enal')
trans-2-dodecen-1-olaromaMeasured in 1 of 338 ingredients.cite
7.87% of the cilantro leaf essential oil; named in the Discussion among the main volatile components — Foudah et al. 2021, Saudi Journal of Biological Sciences (Table 1, row 'trans-2-Dodecen-1-ol')
trans-2-decen-1-olaromaalcoholMeasured in 1 of 338 ingredients.cite
5.44% of the cilantro leaf essential oil — Foudah et al. 2021, Saudi Journal of Biological Sciences (Table 1, row 'trans-2-Decen-1-ol')

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

(E)-3-Methoxy-4-hydroxycinnamic acid (2R)-2-hydroxy-2-(4-hydroxyphenyl)ethyl esteracid
Coriandrone Ccoumarin
Coriandrone Ecoumarin
dillapioleacid
carvacrolphenolreads as thymol odor (PubChem)
tyrosolphenol
flavoneflavonoid
syringic acidphenol
aldehydo-D-glucosealdehyde
m-cymeneterpenoid
(+)-sabineneterpenoid
Methyl alpha-L-arabinofuranoside
myristic acidacid
β-phellandreneterpenoidreads as burning taste (PubChem)
terpinen-4-olalcoholreads as pine (PubChem)
terpinoleneterpenoidreads as terpene taste (PubChem)
octadec-6-enoic acidacid
uracilnitrogen compound
coriandrincoumarin
tetradecaneacid
5β,6β-epoxy-β-sitosterol
2-decanoneketone
Methyl beta-D-fructofuranosidesugar
4’,7,7”-tri-O-methylcupressoflavoneester
Benzyl-beta-d-glucopyranoside
4-hydroxybenzoic acidacid
palmitic acidacidreads as slight characteristic taste (PubChem)
capric acidacid
bicyclogermacreneterpenoid
stearic acidacidreads as taste suggesting tallow (PubChem)
(7S)-4-methoxy-7-methyl-7,8-dihydrofuro[2,3-g]isochromen-5-onecoumarin
Leonuriside
citrosideterpenoid
beta-pineneterpenoidreads as terpene odor (PubChem)
(2S,7S)-2-(2-Hydroxypropan-2-yl)-4-methoxy-7-methyl-2,3,6,7-tetrahydrofuro[3,2-h]isochromen-9-onecoumarin
CID 15126296coumarin
neryl acetateterpenoid
geranyl acetateterpenoidreads as odor of lavender (PubChem)
cyclododecanollactone
[(2S,3S,4S,5S,6S)-2-[5,7-dihydroxy-2-(4-hydroxyphenyl)-4-oxochromen-3-yl]oxy-5-hydroxy-3-[(E)-3-(4-hydroxyphenyl)prop-2-enoyl]oxy-6-methyloxan-4-yl] (E)-3-(4-hydroxyphenyl)prop-2-enoateflavonoid
(7R)-4-methoxy-7-methyl-7,8-dihydrofuro[2,3-g]isochromen-5-onecoumarin
1H-2-Benzopyran-1-one, 7-[2-(acetyloxy)-3-hydroxy-3-methylbutyl]-3,4-dihydro-8-hydroxy-6-methoxy-3-methyl-, [S-(R*,R*)]-coumarin
4-[(1S)-2-hydroxy-1-methoxyethyl]phenol
Kaempferol 3-O-alpha-L-(3-trans-p-coumaroyl-rhamnopyranoside)flavonoid
alpha-terpineolalcoholreads as floral, lilac (PubChem)
Chlorogenic acidphenol
acetylcholinenitrogen compound
beta-ocimeneterpenoid
sabineneterpenoid
2-decenalaldehyde
2-Propenoic acid, 3-(4-hydroxy-3-methoxyphenyl)-, 2-(4-hydroxyphenyl)ethyl ester, (E)-; 4-Hydroxyphenethyl trans-ferulateacid
limoneneterpenoidreads as pleasant lemon-like (PubChem)
bergaptencoumarin
chromium
caffeic acidacid
p-mentha-1,4-dien-7-ol
tridecanalaldehyde
camphorterpenoidreads as pungent aromatic taste (PubChem)
D-fructopyranosealcoholreads as sweet (PubChem)
capric acidacid
cholinenitrogen compound
myrceneterpenoidreads as pleasant (PubChem)
tetradecanalaldehyde
4-coumaric acidacid
coumarincoumarinreads as burning taste (PubChem)
salicylic acidacid
gentisic acidacid
gallic acidacid
4-hydroxybenzoic acidphenol
caprylic acidacidreads as slight odor (PubChem)
methoxsalencoumarinreads as bitter taste followed by tingling sensation (PubChem)
naringeninflavonoid
eriodictyolflavonoid
D-limoneneterpenoidreads as citrus odor (PubChem)
(-)-campheneterpenoid
(-)-beta-pineneterpenoid
naringinflavonoid
(+)-β-phellandreneterpenoid
(+)-α-phellandreneterpenoid
(E)-cinnamic acidacid
3,7-dimethylocta-2,6-dien-1-olterpenoid
(1S,2E,10R)-3,7,11,11-tetramethylbicyclo[8.1.0]undeca-2,6-dieneterpenoid
ferulic acidacid
(2S,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-olterpenoid
caprylaldehydealdehydereads as strong, fruity odor (PubChem)
[(2S,3S,4S,5R,6R)-2-[5,7-dihydroxy-2-(4-hydroxyphenyl)-4-oxochromen-3-yl]oxy-5-hydroxy-3-[(E)-3-(4-hydroxyphenyl)prop-2-enoyl]oxy-6-methyloxan-4-yl] (E)-3-(4-hydroxyphenyl)prop-2-enoateflavonoid
resorcinphenolreads as faint, characteristic odor (PubChem)
2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
beta-thujeneterpenoid
6-methyldocosaneacid
quercituroneacid
quercetinflavonoid
apigeninflavonoid
luteolinflavonoid
quercitrinflavonoid
rutinflavonoid
kaempferolflavonoid
petroselinic acidacid
umbelliferonecoumarin
caryophylleneterpenoid
beta-ocimeneterpenoid
isorhamnetinflavonoid
(R)-rosmarinic acidacid
ellagic acidphenol
trans-2-tridecenalaldehyde
Daphnetin-8-glucosidecoumarin
2,4-undecadienalaldehyde
D-glucopyranosesugarreads as sweet (PubChem)
keto-D-fructosesugar
sucrosesugarreads as sweet (PubChem)
uridinenitrogen compound
adenosinenitrogen compoundreads as mild, saline, or bitter taste (PubChem)
myrtenalterpenoid
2-Undecenalaldehyde
D-(-)-mannitolsugarreads as sweetish taste (PubChem)
2-tridecenalaldehyde
p-Hydroxyphenethyl trans-ferulateacid
o-coumaric acidacid
p-coumaric acidacid
geraniolalcoholreads as sweet rose odor (PubChem)
geranialterpenoidreads as strong lemon odor (PubChem)
nerolalcoholreads as sweet rose (PubChem)
Platanosideflavonoid
α-thujeneterpenoid
linaloolalcoholreads as spicy, citrus taste (PubChem)
campheneterpenoidreads as camphor-like (PubChem)
alpha-pineneterpenoidreads as odor of turpentine (PubChem)
(+)-linaloolalcohol
trans-caffeic acidphenol
Isoscopoletincoumarin
(1R)-1-(4-hydroxyphenyl)ethane-1,2-diolphenol
(E/Z)-ferulic acidacid
veratric acidacid
protocatechuic acidacid
hesperetinflavonoid
γ‑terpineneterpenoid
α-terpineneterpenoid
p-cymeneterpenoidreads as mild pleasant odor (PubChem)
glycerolreads as mild odor (PubChem)
3,7-dimethyl-2,6-octadien-1-yl acetateterpenoid
methyl palmitateester
undecanalaldehyde
lauryl alcoholalcoholreads as fatty, waxy flavor (PubChem)
icosaneacid
(+)-α-pineneterpenoid
linalyl acetateterpenoidreads as bergamot-lavender odor (PubChem)
scoparonecoumarin
vanillic acidacid
syringaldehydephenol
citronellolterpenoidreads as rose odor (PubChem)
D-arabinitolsugar
(24R)-24-ethyl-cholest-6-ene-3β,5α-diolacid
1-octanolalcoholreads as fresh orange rose odor (PubChem)

Sources

Foudah et al. 2021, Saudi Journal of Biological Sciences
Łyczko et al. 2021, Foods

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