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Coriander seed

Spice & roots· spice

Coriander seed

What it is

Coriander seed is the dried, ripe fruit of Coriandrum sativum, the same plant whose fresh leaf is called cilantro.

What it tastes like

On the nose: rose, lavender, thyme, citrus. Among its measured molecules: trans-linalool oxide, trans-2-decenal, camphor, carvacrol, citronellol.

What goes with it

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 35 mg per 100 g — USDA FoodData Central 170922.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

15 of 159 compounds on file carry a paper the library can cite.

  • camphoraromaterpenoidreads as pungent aromatic taste (PubChem)Measured in 9 of 338 ingredients.cite
    5646 μg/g against a threshold of 80; GC-O descriptor 'Woody'. Absent from the hops sample analysed alongside it (0 μg/g) — Pater et al. 2024, Molecules (Table 1, row 'Camphor', column 'Coriander Seeds')
  • linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite
    59.6-72.6% of the fruit essential oil — Machado et al. 2023, Plants (Table 2 (Minimum and maximum percent composition range of the EOs' main compounds), row 'Linalool', Cluster I (the fruit oils))
  • alpha-pinenearomaterpenoidreads as odor of turpentine (PubChem)Measured in 71 of 338 ingredients.cite
    1.7-4.3% of the fruit essential oil, against a trace-to-0.3% range in the leaf cluster — Machado et al. 2023, Plants (Table 2, row 'α-Pinene', Cluster I)
  • γ‑terpinenearomaterpenoidMeasured in 44 of 338 ingredients.cite
    8.1-12.0% of the fruit essential oil — the second-largest constituent after linalool — Machado et al. 2023, Plants (Table 2, row 'γ-Terpinene', Cluster I)
  • p-cymenearomaterpenoidreads as mild pleasant odor (PubChem)Measured in 42 of 338 ingredients.cite
    2 μg/g against a threshold of 55.7; GC-O descriptor 'Citrus' — Pater et al. 2024, Molecules (Table 1, row 'p-cymene', column 'Coriander Seeds')
  • decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite
    0.7-1.9% of the fruit essential oil, against 13.2-30.2% in the leaf cluster — Machado et al. 2023, Plants (Table 2, row 'n-Decanal', Cluster I)
  • citronellolaromaterpenoidreads as rose odor (PubChem)Measured in 15 of 338 ingredients.cite
    97 μg/g against a threshold of 3.55; GC-O descriptor 'Rose' — Pater et al. 2024, Molecules (Table 1, row 'Citronellol', column 'Coriander Seeds')
  • carvacrolaromaphenolreads as thymol odor (PubChem)Measured in 9 of 338 ingredients.cite
    65 μg/g against a threshold of 2900 — three orders of magnitude below threshold; GC-O descriptor 'Grassy and herbaceous' — Pater et al. 2024, Molecules (Table 1, row 'Carvacrol', column 'Coriander Seeds')
  • beta-pinenearomaterpenoidreads as terpene odor (PubChem)Measured in 55 of 338 ingredients.cite
    85 μg/g against a threshold of 4; GC-O descriptor 'Pine and coriander' — Pater et al. 2024, Molecules (Table 1, row 'β-pinene', column 'Coriander Seeds')
  • limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite
    343 μg/g against a threshold of 65; GC-O descriptor 'Lemon and citrus' — Pater et al. 2024, Molecules (Table 1, row 'Limonene', column 'Coriander Seeds')
  • myrcenearomaterpenoidreads as pleasant (PubChem)Measured in 68 of 338 ingredients.cite
    206 μg/g against a threshold of 350 — below its own threshold in the seed, and twelve times more abundant in the hops compared against it — Pater et al. 2024, Molecules (Table 1, row 'β-myrcene', column 'Coriander Seeds')
  • geraniolaromaalcoholreads as sweet rose odor (PubChem)Measured in 26 of 338 ingredients.cite
    2713 μg/g against a threshold of 4; GC-O descriptor 'Rose and geranium' — Pater et al. 2024, Molecules (Table 1, row 'Geraniol', column 'Coriander Seeds')
  • geranyl acetatearomaterpenoidreads as odor of lavender (PubChem)Measured in 24 of 338 ingredients.cite
    1.4-4.5% of the fruit essential oil; reported for the fruit cluster only, blank for the leaf cluster — Machado et al. 2023, Plants (Table 2, row 'Geranyl acetate', Cluster I)
  • trans-2-decenalaromaaldehydeMeasured in 8 of 338 ingredients.cite
    1.4-3.3% of the FRUIT essential oil — against 36.7-63.3% in the leaf cluster of the same table, which is the single clearest number separating coriander seed from cilantro — Machado et al. 2023, Plants (Table 2, row '2-trans-Decenal', Cluster I)
  • trans-linalool oxidearomaetherMeasured in 4 of 338 ingredients.cite
    295 μg/g against a threshold of 5; GC-O descriptor 'Flower' — Pater et al. 2024, Molecules (Table 1, row 'Trans-linalool oxide', column 'Coriander Seeds')

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
  • 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
  • (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
  • 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
  • bergaptencoumarin
  • chromium
  • caffeic acidacid
  • p-mentha-1,4-dien-7-ol
  • tridecanalaldehyde
  • D-fructopyranosealcoholreads as sweet (PubChem)
  • capric acidacid
  • cholinenitrogen compound
  • 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
  • trans-2-decen-1-olalcohol
  • 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
  • geranialterpenoidreads as strong lemon odor (PubChem)
  • nerolalcoholreads as sweet rose (PubChem)
  • Platanosideflavonoid
  • α-thujeneterpenoid
  • campheneterpenoidreads as camphor-like (PubChem)
  • (+)-linaloolalcohol
  • trans-caffeic acidphenol
  • thymolphenolreads as aromatic odor (PubChem)
  • Isoscopoletincoumarin
  • (1R)-1-(4-hydroxyphenyl)ethane-1,2-diolphenol
  • (E/Z)-ferulic acidacid
  • veratric acidacid
  • protocatechuic acidacid
  • hesperetinflavonoid
  • α-terpineneterpenoid
  • glycerolreads as mild odor (PubChem)
  • 3,7-dimethyl-2,6-octadien-1-yl acetateterpenoid
  • methyl palmitateester
  • undecanalaldehyde
  • lauryl alcoholalcoholreads as fatty, waxy flavor (PubChem)
  • lauryl aldehydealdehyde
  • icosaneacid
  • (+)-α-pineneterpenoid
  • linalyl acetateterpenoidreads as bergamot-lavender odor (PubChem)
  • scoparonecoumarin
  • vanillic acidacid
  • syringaldehydephenol
  • D-arabinitolsugar
  • (24R)-24-ethyl-cholest-6-ene-3β,5α-diolacid
  • 1-octanolalcoholreads as fresh orange rose odor (PubChem)

Sources

  • Pater et al. 2024, Molecules
  • Machado et al. 2023, Plants
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