Coriander (Coriandrum sativum L.) is an annual herbaceous plant of the Apiaceae family, commonly known as Chinese parsley.

It is generally believed that coriander was introduced to China from Arabia, hence it is also known as "Hu sui." The history of coriander's use is very long, making it one of the oldest aromatic plants used in medicine and as a flavoring in food in human history. Both the stems, leaves, and seeds of coriander contain aromatic components and can be used to extract essential oils, but there are significant differences in the composition and aroma of the two types of oils. The essential oil extracted from the stems and leaves of coriander is closer to the aroma of the plant itself, but the scent is too overpowering and is essentially not useful.

The more common type found in the market is coriander seed oil, which is obtained by steam distillation from mature coriander seeds. The main components are linalool, acetate terpinyl ester, etc. Its aroma is not like that of Chinese parsley; it is a light and sweet scent similar to orange blossom and jasmine, with a radiant aroma that carries a peppery undertone, making it a pleasing scent. Coriander seed oil contains a large amount of natural linalool, making it an important source for obtaining natural linalool.

Appearance: light yellow to yellow liquid

Extraction Part: Seeds

Origin: France