The quick answer
"Coriander oil" can mean two different things. Coriander essential oil is steam-distilled from the seeds of Coriandrum sativum, smells sweet and floral, and is mostly linalool; it is used in fragrance, flavoring and aromatherapy and should be diluted, not swallowed. Coriander seed oil is a pressed fatty oil, rich in petroselinic acid, that the EU authorized in 2014 as a food supplement ingredient. In the kitchen, most people get coriander's flavor from the whole or ground seed.
Coriander essential oil is concentrated. Dilute it in a carrier oil before it touches skin, keep it away from children and pets, and do not take it by mouth unless a qualified practitioner tells you to. If anyone swallows an essential oil, call Poison Control at 1-800-222-1222.
What is coriander oil?
Coriander is one plant with two kitchen identities. Its fresh leaves are cilantro. Its dried, round, tan fruits are what cooks call coriander seed. Both the seed and the leaf can be turned into oils, and those oils are not interchangeable.
When a label says coriander oil or coriander seed essential oil, it usually means the volatile oil steam-distilled from crushed seeds. When a supplement or skincare label says coriander seed oil (or "virgin coriander seed oil"), it usually means the fatty oil pressed out of the seeds, the way olive or sunflower oil is pressed. The names overlap, so read the full label.
Coriander essential oil vs coriander seed oil vs cilantro oil
The main compound in coriander seed essential oil is linalool, a floral, slightly citrusy aroma molecule. In one two-season field study of six coriander varieties grown in Turkey, linalool made up about 47 to 75% of the seed essential oil, and the share shifted with sowing date (Ali Ali et al., ACS Omega, 2026). Seed oils from Iranian and Iraqi coriander populations were also linalool-dominant (Talebi et al., Food Science and Nutrition, 2024).
The pressed seed oil is a different substance. It is mostly triglycerides, and its signature fatty acid is petroselinic acid, a rare fatty acid found mainly in the carrot family. The same Turkish study measured petroselinic acid at about 70 to 86% of the fixed oil. The EU authorized coriander seed oil as a novel food ingredient in 2014 (Commission Implementing Decision 2014/155/EU), for use in food supplements at up to 600 mg a day, according to a later Food Safety Authority of Ireland opinion on an equivalent product.
Oil distilled from the leafy plant smells nothing like the seed. In a study of 48 coriander accessions from 19 countries, the oil from the aerial parts was dominated by aldehydes such as (E)-2-decenal, decanal and 2-dodecenal (Kim and Kim, Molecules, 2026). Those aldehydes give cilantro its sharp, green smell.
| Coriander seed essential oil | Coriander seed oil (pressed) | Cilantro (leaf) oil | |
|---|---|---|---|
| Made from | Crushed seeds, steam-distilled | Seeds, cold-pressed | Leaves and stems, distilled |
| Main compounds | Linalool (roughly half to three quarters) | Petroselinic acid (about 60 to 86% in published analyses) | Aldehydes such as (E)-2-decenal and decanal |
| Smell | Sweet, floral, lightly spicy | Mild, oily | Green, sharp, "cilantro" |
| Typical use | Fragrance, flavoring, aromatherapy | Food supplements, skincare | Flavoring |
| Can you eat it? | Not straight from the bottle | Authorized in the EU for supplements up to 600 mg a day | Only as a food flavoring ingredient |
Coriander seed vs cilantro: why they taste so different
Coriander seed tastes warm, citrusy and gently floral. Cilantro tastes bright and grassy, and to some people it tastes like soap. That split has a genetic piece: a genetic study of more than 14,000 people of European ancestry linked tasting soap in cilantro to a variant in a cluster of smell receptor genes, one of which binds the same kind of aldehydes found in the leaves (Eriksson et al., Flavour, 2012). The seed does not carry the same soapy aldehydes, so many people who dislike cilantro still enjoy coriander seed.
Cooking with whole and ground coriander seed
For cooking, the dried seed is the practical way to get coriander's flavor. Essential oil is too strong to measure safely at home.
- Toast, then grind. Warm whole seeds in a dry pan until fragrant, cool them, and crush in a mortar or spice grinder. Freshly ground seed tastes brighter than pre-ground.
- Curries and spice blends. Ground coriander is a base note in many curry powders and garam masala blends, often paired with cumin. Our guide to Kerala spices covers its partners in South Indian cooking.
- Pickling. Whole seeds go into pickling spice mixes for cucumbers, onions and beets.
- Sausages and rubs. Cracked coriander, with black pepper, is a classic in sausage seasoning and dry rubs for meat.
- Beer. Belgian witbier traditionally uses coriander seed and dried Curaçao orange peel, and the style guidelines warn that the spicing should not be overdone (Beer Judge Certification Program, 2021).
Is coriander oil safe?
Coriander seed as a spice is an everyday food. The oils need more care.
Essential oil. Pure essential oils are potent. Poison Control's guidance boils down to a few rules: mix the oil into a carrier before it touches skin, skip broken or irritated skin, and store bottles where children cannot reach them, since young bodies handle these oils less well than adults do. Swallowing some essential oils can cause poisoning. Patch test a diluted drop on your inner arm before wider use.
Allergy. Coriander allergy is uncommon but real. Case reports describe anaphylaxis in a spice-factory worker sensitized to coriander (Ebo et al., Acta Clinica Belgica, 2006) and in a young woman who reacted to coriander-flavored beer (Brussino et al., BMJ Case Reports, 2018). If you react to coriander, read beer and spice-blend labels closely, since flavorings are not always listed.
Pressed seed oil supplements. These are newer to the market. A small company-funded pilot trial tested 200 mg a day for skin sensitivity (Kern et al., Food and Nutrition Research, 2022), which is early evidence, not proof. Ask your healthcare provider before adding any new supplement.
Find it at William's
We carry Starwest organic coriander seed, whole, and Starwest organic coriander seed powder, both sold by weight from our bulk spice section. Buy whole seed if you like to toast and grind fresh, or for pickling and sausage making. Buy the powder for curries, rubs and baking when convenience matters. Both are sold by weight, so you can buy a spoonful or a bagful.
We don't currently list a coriander essential oil or a pressed coriander seed oil online; call the store to check what's on the shelf. If you are exploring other herbs from the same corner of the kitchen, see our page on tarragon.
Frequently Asked Questions
Is coriander oil the same as cilantro oil?
No. Coriander oil usually means oil from the seeds, which is mostly linalool and smells sweet and floral. Oil from the leafy plant (cilantro) is dominated by aldehydes such as decenal and smells green and sharp.
Can you ingest coriander essential oil?
Not straight from the bottle. Essential oils are highly concentrated, and some are poisonous if swallowed. At home, use the seed or powder instead, and only take an essential oil internally under a qualified practitioner's guidance.
What is coriander seed oil used for?
The pressed fatty oil is used in food supplements and skincare. It is rich in petroselinic acid, and the EU authorized it in 2014 as a novel food ingredient for supplements at up to 600 mg a day. Research on its benefits is limited and early.
How do you dilute coriander essential oil?
Mix it into a carrier oil such as jojoba, sweet almond or a light vegetable oil before applying it to skin, and follow the dilution on the product's label. Patch test first, skip damaged skin, and stop if you notice redness or itching.
What does coriander seed taste like?
Warm, lemony and lightly floral, with a mild sweetness. Toasting the seeds deepens the flavor and adds a nutty edge. It tastes very different from fresh cilantro leaves.
Should I buy whole coriander seed or ground?
Whole seed keeps its aroma longer and gives the freshest flavor when you grind it yourself. Ground coriander is quicker for curries, rubs and baking. Many cooks keep a small amount of each.
Shop it at William’s
Online prices can differ from in-store prices. Call ahead to check stock.