Coriander | whatsinit

About

What it is and where it shows up.

Coriander (Coriandrum sativum L.) is an aromatic herb of the Apiaceae family used globally as a culinary spice (dried seeds), fresh herb (leaves/cilantro), and source of essential oil rich in linalool (~70%). It is valued for imparting distinctive flavour and aroma to a wide range of foods and beverages.

Safety summary

The regulatory and scientific consensus.

Coriander is broadly considered safe at typical culinary consumption levels, holding GRAS status in the United States and approval as a flavouring substance in the EU, with no IARC carcinogenicity classification. The whole spice has been identified as a potential skin sensitizer in occupational settings, and individuals with Apiaceae-family allergies (carrot, celery, parsley) may experience cross-reactive responses. At high supplemental doses of coriander seed oil (far above dietary norms), animal studies documented liver effects, but no safety concern exists at normal food-use levels.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Coriander is permitted as a natural spice under the Australia New Zealand Food Standards Code; no specific maximum intake established for normal food use.source
EFSA (European Food Safety Authority) (European Union)	Approved	Coriander and its preparations are permitted flavouring substances in food under Regulation (EC) No 1334/2008 on flavourings. Coriander oil is also authorised as a feed additive (sensory/flavouring) under Regulation (EC) No 1831/2003. Coriander seed oil assessed separately as a novel food ingredient (EFSA NDA, 2013); no E number assigned as coriander is a natural spice, not a classified food additive.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Coriander (dhania) is explicitly listed as a permitted spice and condiment under FSSAI Food Safety and Standards (Spices and Condiments) Regulations 2022; maximum limits for extraneous matter and contaminants are prescribed.source
FDA (Food and Drug Administration) (United States)	Approved	Coriander is listed as GRAS under 21 CFR 182.10 (Natural spices, seasonings, and flavorings); no maximum daily intake established for use as a spice or natural flavouring.source

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with known allergies to Apiaceae/Umbelliferae family plants (carrot, celery, fennel, parsley) may experience cross-reactive allergic responses to coriander; occupational handling of the whole spice has been associated with potential skin sensitisation.

Pregnancy — High-dose supplemental use of coriander seed oil (far exceeding typical culinary amounts, e.g. 600 mg/day as a novel food ingredient) showed maternal effects in animal studies at 250 mg/kg/day; normal dietary consumption is considered safe, but concentrated coriander oil supplements during pregnancy warrant medical consultation.

Research citations

The sources behind this verdict.

1FDA. 21 CFR 182.10 – Spices and Other Natural Seasonings and Flavorings. accessdata.fda.gov
2EFSA. Safety and efficacy of a feed additive consisting of an essential oil obtained from the fruit of Coriandrum sativum L. (coriander oil) (FEFANA asbl), 2023. pmc.ncbi.nlm.nih.gov
3PubMed. Coriander (Coriandrum sativum): A promising functional food toward the well-being, 2018. pubmed.ncbi.nlm.nih.gov
4EFSA. Scientific Opinion on the safety of 'Coriander seed oil' as a Novel Food ingredient, 2013. efsa.europa.eu
5PubMed. Coriander (Coriandrum sativum L.): a potential source of high-value components for functional foods and nutraceuticals—a review, 2013. pubmed.ncbi.nlm.nih.gov
6PubMed. Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient, 2008. pubmed.ncbi.nlm.nih.gov

Independently researched6 citations