Green Coriander Leaves Powder

About

What it is and where it shows up.

Green coriander leaves powder is obtained by drying and grinding the fresh leaves of Coriandrum sativum L. (family Apiaceae), an annual herb native to Mediterranean regions but cultivated worldwide. It is used as a flavouring, garnishing, and culinary spice ingredient prized for its characteristic aroma and high polyphenol content.

Safety summary

The regulatory and scientific consensus.

Green coriander leaves powder is broadly safe for the general adult population with a long history of culinary use worldwide and no established ADI; no bans or adverse regulatory findings exist in any major jurisdiction. Rare cases of allergic contact dermatitis and cross-reactivity with other Apiaceae family members (e.g., celery, carrot) have been documented. Microbial contamination (Salmonella) in improperly processed spice powders represents a food safety risk managed through good manufacturing practices.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Coriandrum sativum is a traditional food herb approved for use across EU member states. Coriander oil from the fruit is authorised as a feed additive under Regulation (EC) No 1831/2003. No specific maximum level is set for dried leaf powder used as a food spice/flavouring; governed under general food law (Regulation (EC) No 178/2002).source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Regulated under FSS (Food Products Standards and Food Additives) Regulations Chapter 2.9 (Salt, Spices, Condiments and Related Products). Coriandrum sativum L. is listed as a permitted spice; powder must have characteristic aroma/flavour, be free from mould, living/dead insects, insect fragments, rodent contamination, added colouring matter, and other harmful substances.source
FDA (Food and Drug Administration) (United States)	Approved	Spices including coriander are cited as exemplary GRAS ingredients under 21 CFR Part 182. No maximum use level set; used at good manufacturing practice (GMP) levels. FDA FSMA rules require Salmonella risk controls for imported spices.source

Who should approach with care

Whose guidance would steer them away.

Shellfish Allergy — Coriander belongs to the Apiaceae (Umbelliferae) family, which can cause cross-reactive allergic responses in individuals sensitised to other Apiaceae members such as celery, carrot, or fennel; those with known plant-food allergies should consult a doctor before consuming.

Pregnancy — While used in normal culinary amounts without known harm, high-dose supplemental or medicinal use of coriander has historically been associated with uterine stimulant effects; pregnant women should restrict intake to food-level amounts.

Ibs — Coriander has documented diuretic and gastrointestinal motility-modifying properties; individuals with irritable bowel syndrome may experience altered gut symptoms with concentrated powder supplementation.

Research citations

The sources behind this verdict.

1FDA. Risk Profile: Pathogens and Filth in Spices – U.S. Food and Drug Administration. fda.gov
2FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations – Chapter 2.9: Salt, Spices, Condiments and Related Products (Version 2, 04.11.2024), 2024. fssai.gov.in
3PubMed. Coriander (Coriandrum sativum) Polyphenols and Their Nutraceutical Value against Obesity and Metabolic Syndrome, 2023. pubmed.ncbi.nlm.nih.gov
4EFSA. Safety and efficacy of a feed additive consisting of an essential oil obtained from the fruit of Coriandrum sativum L. (coriander oil) (FEFANA asbl) — EFSA FEEDAP Panel Scientific Opinion, 2023. pmc.ncbi.nlm.nih.gov
5PubMed. Coriander (Coriandrum sativum): A promising functional food toward the well-being, 2018. pubmed.ncbi.nlm.nih.gov
6PubMed. , 2013.

Independently researched6 citations