About
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
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
| 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
Research citations
- 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.
