About
Coriander leaves (Coriandrum sativum L.) are the fresh or dried green leaves of the coriander plant, a member of the Apiaceae family, widely used as a culinary herb, garnish, and flavouring across Asian, Middle Eastern, Latin American, and Mediterranean cuisines. They impart a distinctive bright, citrus-like flavour and are consumed as a whole food rather than as a chemically isolated food additive.
Safety summary
Coriander leaves are broadly recognized as safe at typical culinary intakes, with no established Acceptable Daily Intake (ADI) since they function as a conventional whole food rather than a chemical additive. Rare IgE-mediated allergic reactions may occur, particularly in individuals sensitized to other Apiaceae family members such as celery, carrot, or parsley (occupational and food allergy cross-reactivity). Very high supra-culinary doses have demonstrated uterotonic and abortifacient activity in animal models, suggesting that medicinal or supplement-level consumption during pregnancy should be approached with caution.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Coriander is a conventional food herb recognised as safe under the Australia New Zealand Food Standards Code; no specific additive standard or use limit applies.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Coriander leaves are a traditional food freely used across the EU. Under Regulation (EC) No 1334/2008 on flavourings, flavouring preparations produced from traditional foods like coriander may be used without formal evaluation and approval provided they do not pose a safety risk to consumers. No E-number is assigned as coriander leaves are classified as a food, not a food additive.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Recognised as a permitted spice under FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.9 — Salt, Spices, Condiments and Related Products. Coriandrum sativum L. is additionally listed as a permitted botanical ingredient for health supplements and nutraceuticals per FSSAI Health Supplements and Nutraceuticals Regulations.source |
| FDA (Food and Drug Administration) (United States) | Approved | Coriander (Coriandrum sativum L.) is listed as a spice under 21 CFR 182.10, conferring GRAS (Generally Recognized As Safe) status; also confirmed in FDA's Substances Added to Food (EAFUS) database. Permitted at Good Manufacturing Practice (GMP) levels with no maximum use limit specified. |
Who should approach with care
Research citations
- 1FDA. Substances Added to Food (formerly EAFUS): CORIANDER (CORIANDRUM SATIVUM L.). hfpappexternal.fda.gov
- 2FDA. 21 CFR Part 182, Subpart A, Section 182.10 — Spices and other natural seasonings and flavorings. ecfr.gov
- 3FSSAI. FSSAI Guidance Document: Food Safety Management System (FSMS) for Spice Processing, 2018. fssai.gov.in
- 4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.9: Salt, Spices, Condiments and Related Products, 2011. fssai.gov.in
- 5EFSA. Regulation (EC) No 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties, 2008. eur-lex.europa.eu
