About
Coriander seeds are the dried ripe fruits of Coriandrum sativum L., an annual herb of the Apiaceae family, used worldwide as an aromatic spice and flavouring agent. They are rich in essential oils (primarily linalool, ~70%) and are valued for their warm, slightly citrus aroma in culinary, food-preservation, and traditional-medicine applications.
Safety summary
Coriander seeds are broadly considered safe at typical culinary intake levels and hold GRAS status with the FDA; no formal Acceptable Daily Intake (ADI) has been established for the whole spice. Individuals allergic to other Apiaceae family members (celery, carrot, fennel, anise) may experience cross-reactive allergic responses. At very high doses, animal studies on the concentrated essential oil showed liver weight increases and fat infiltration, though no genotoxicity was observed.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Recognised as a traditional food spice in EU law; no E-number assigned as the whole spice is not classified as a food additive. Coriander seed oil assessed by EFSA FEEDAP Panel (2013). Subject to pesticide residue and aflatoxin maximum levels under Commission Regulation (EC) No 1881/2006 and implementing regulations. CN code 0909 covers seeds of coriander in EU trade regulations.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated under FSSAI Food Product Standards Chapter 2.9 (Salt, Spices, Condiments and Related Products) as Coriandrum sativum L.; must have characteristic aroma and flavour, be free from mould, living and dead insects, insect fragments, rodent contamination, and added colouring matter.source |
| FDA (Food and Drug Administration) (United States) | Approved | Listed as Generally Recognized As Safe (GRAS) as a spice and natural seasoning under 21 CFR 182.10; permitted for use in food under Good Manufacturing Practice (GMP) conditions with no established upper limit.source |
Who should approach with care
Research citations
- 1FDA. Code of Federal Regulations Title 21, Part 182.10 – Spices and Other Natural Seasonings and Flavorings. accessdata.fda.gov
- 2FSSAI. FSSAI Food Product Standards Chapter 2.9: Salt, Spices, Condiments and Related Products (Version 3, 2024), 2024. fssai.gov.in
- 3FDA. Risk Profile: Pathogens and Filth in Spices (Updated January 2018), 2018. fda.gov
- 4EFSA. Safety of coriander oil (Coriandrum sativum L.) as a feed additive – EFSA FEEDAP Panel scientific opinion, 2013. efsa.europa.eu
- 5PubMed. Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient, 2008. pubmed.ncbi.nlm.nih.gov
