Description & extraction:
The dry fruits are known as coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
Essential oil from the seed of coriander, Coriandrum sativum, is given in Table 1. The major components in the essential oil from C. sativum seeds were found: linalool (57.57%); geranyl acetate (15.9%); -caryophyllene (3.26%), camphor (3.02%), and p-cymene (2.5%)
Yellow to Pale Yellow colour
Typical odour of Eugenol