Commonly known as cilantro this product may be called Cilantro Oil or Green Coriander Oil.
The leaves are referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro.
The leaves have a very different taste from the seeds, which transpires into the oil profile. Many people find the smell of coriander herb oil very off-putting but still it is used in many flavourings.
The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia.. Chopped coriander leaves are a garnish on Indian dishes such as dal.
The leaves for oil production are harvested before the plant starts to produce fruits (or seeds). This is usually late Spring. The oil itself has a limited shelf time so it’s not uncommon for buyers to pre-book their annual requirements ahead of the harvest as producers don’t wish to oversupply. As a result the market is always finely balanced as you rarely find an over-supply situation.
Commonly referred as cilantro, coriander herb oil has a limited shelf life. The crop was disappointing this season, and a surplus from 2017 is still available.
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