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Botanical Name: Coriandrum sativum
Coriander, also known as cilantro or Chinese parsley, is an annual herb that belongs to the family of Apiaceae. All parts of the plant are edible, but the fresh leaves and dried seeds are the parts traditionally used for cooking. Coriander Oleoresins are obtained by the solvent extraction of dried, ripe fruits of the herb Coriandrum sativum. The product has a combination of sweet, aromatic flavours, with musty and citrus-like notes. It is a free-flowing, homogeneous dark to golden-brown liquid.
Further customisations are possible.
VOC %(ml/100g): Volatile Oil Content
The method of solvent extraction uses a separation solvent, which is generally non-volatile has a high boiling point and is miscible with the mixture, but doesn’t form an isotropic mixture as a medium to extract essential active elements from spices.
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How is Coriander Oleoresin obtained?
Coriander Oleoresin is obtained by the solvent extraction of dried ripe fruits of the herb Coriandrum Sativam.
What is the flavour, colour, and aroma of Coriander Oleoresin?
Coriander Oleoresin has a sweet aromatic flavour with musty and citrus like notes. Coriander extract is a free-flowing homogenous dark to golden brown liquid.
What are the common uses of Coriander extract?
Coriander extract is commonly used in applications like condiments, flavours, Sauces, seasoning, processes food-meat/poultry/seafood etc.
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