Coriander Seed Oil Clle
Coriander seed essential oil has a sweet herbaceous, aromatic and spicy profile with aldehydic and floral facets.
It is used to create a dominant note in floral or oriental perfumes, combining well with white flower accords such as freesia or lily-based bouquets, and blends perfectly with lily of the valley accords.
Coriandrum sativum is a slender, branched, annual herbaceous plant. Delicate umbels of white flowers appear on the plant from July to September, while the green stems change colour, becoming tinted with red and purple, and lengthen, becoming slender and hairless. The plant produces fruits with two seeds, light brown, round and spherical, the size of a peppercorn. The stems and leaves of coriander give off a characteristic odour, which is the source of the plant’s name, Coriandrum, from the Greek koriandron, koris, meaning bug.
The seeds, on the other hand, have a completely different scent, which is fresh and lemony. When ripe, the seeds (fruits) take on a characteristic brown colour and can be harvested. It is very important that the fruits are ripe for harvesting to ensure good quality essential oil. The riper the fruit, the lower the concentration of aldehydes. The umbels are then cut off at the stem and the stems are hung to dry, then tapped or shaken to allow the seeds to fall.
The seeds are then steam distilled to extract the essential oil.
Coriandrum sativum is native to the Middle East and Eastern Europe. It was introduced to Britain and Central Europe by the Romans. Under Louis XIV, coriander was known as an ingredient in the famous alcoholate Eau de Mélisse des Carmes, which was revered by Cardinal Richelieu.
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