Cilantro Leaf Powder

Cilantro, the fresh green leaf of Coriandrum sativum, is dried and milled into this green powder with a mild, herbal and citrus-like aroma. The leaf is the material, so the seed, known as coriander, belongs to a different ingredient with a different flavor.

Cilantro leaf powder is supplied at 80 mesh, with 40, 60 and 100 mesh optional, and has a subdued, green-herbal odor with a slightly sweet, soft taste. It is raw milled leaf, so it behaves as a seasoning herb and not as an extract, and the aroma is milder than that of the fresh herb.

SKU: BOT-BPO-0107 Category: Botanical Powders Tags: Bakery & Snacks, Botanical Powders, Dry Blends & Premixes, Leaf & Herb, Milled Powder, Seasonings & Sauces

Coriandrum sativum Raw Material & Plant Part

The botanical name is Coriandrum sativum L., family Apiaceae. The same plant gives two different spices: the leaf, called cilantro in the Americas and fresh coriander in Britain, and the seed, called coriander. The raw material in this powder is the dried leaf, taken from young plants before they bolt, dried and milled. Seeds, stems and roots are not part of the powder.

Leaf and seed differ strongly in flavor. The leaf aroma is dominated by aldehydes, particularly decanal and related compounds, while the seed carries linalool and a warm, citrusy sweetness. The seed also contains fatty oil with petroselinic acid. A product described only as coriander can be either one, so the part has to be stated.

Culantro, Eryngium foetidum, is another leaf herb with a similar, stronger aroma, and it is a different plant. Recipes and specifications that mention only cilantro should therefore give the botanical name as well.

The leaf aldehydes are volatile and are lost easily during drying and storage, so dried cilantro is noticeably milder than the fresh herb. Rapid, low-temperature drying keeps the green color and the remaining aroma best.

Leaves are picked young, before the plant flowers, because older leaves turn feathery and lose aroma. Drying at low temperature keeps the green color, while slow, warm drying turns the leaf brown and takes the freshness with it.

Cilantro Leaf Powder vs Extract

Form	What It Is	Choose It When
Cilantro Leaf Powder	Milled dried leaf with its fiber and chlorophyll	A green herb seasoning with leaf color
Coriander Seed Extract Powder	Water-extracted seed, a different plant part	Seed chemistry is required, not leaf

The leaf powder keeps the fiber, the chlorophyll and the remaining leaf aroma. It is a seasoning and coloring ingredient in dry mixes, and the powder only disperses in liquids.

The seed extract comes from the same species but from the seed, which is richer in linalool and warm spice notes and has a different color and taste. The seed extract is not a substitute for the leaf in a recipe or a specification, because the flavors are not interchangeable. For the green leaf itself, the leaf powder is the matching form.

The practical difference lies in the flavor. The leaf is fresh and green, with a faint soapy edge that some people notice, while the seed is warm, sweet and citrusy.

Cilantro leaf powder is the right choice for a green herb seasoning, and dried cilantro should not be expected to match the fresh herb in aroma. Fresh leaf delivers more aroma, while the milled leaf delivers color and a mild herbal base.

Typical Specifications

Specification Item	Product Information
Latin Name	Coriandrum sativum
Plant Part	Leaf & Herb
Processing	Milled
Common Name	Cilantro, coriander leaf, Chinese parsley
Raw Material	Dried leaf
Ingredient Type	Milled Powder
Appearance	Green powder (natural color of the dried material)
Odor & Taste	Mild green-herbal, citrus-like odor; slightly sweet, soft taste
Solubility / Dispersibility	Water Dispersible
Quality Parameters
Moisture (LOD)	≤8.0%
Particle Size	80 mesh (40 / 60 / 100 mesh optional)
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤10,000 cfu/g · Yeast & Mold ≤1,000 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Application Areas

Salsa and dip seasoning mixes

Dry salsa, guacamole and dip mixes use cilantro leaf powder with onion, garlic, chili and lime for a green herbal base. The powder rehydrates in the wet base, so the visible green flecks and the aroma develop after a short rest. Lime juice brightens the cilantro note in the wet base.

Rice, soup and sauce blends

Dry rice seasonings, soup mixes and curry-style sauce bases take the leaf for a fresh herb note and green color. Long cooking dulls the aroma and the color, so the powder is added at the end of preparation. A small pinch added at serving also refreshes the herb note.

Snack and cracker seasonings

Seasoned snacks and crackers use the powder in topical seasoning. The fine green specks are visible on the surface, and the flavor is blended with salt and spice powders for a lasting herb accent. A light coating of oil helps the powder to stay on the snack.

Herb blend capsule and stick packs

Herb blends use the powder with parsley, dill or mint in dry mixes for savory use. A low inclusion rate is enough, since the green color is strong but the aroma is soft. Blends are tasted after a day of rest to judge the herb balance.

Handling & Blending Notes

Cilantro leaf powder is light, with a low bulk density, and it dusts at open scoops and hoppers. Covered transfer and local extraction keep the fine green dust out of the air, and anti-static tools help in dry rooms where the fine fraction clings to plastic surfaces.

The aroma is the sensitive point. The aldehydes that give the leaf its character evaporate with warmth, light and air, and a half-open pack loses its herbal note within weeks. Sealed barrier bags, opaque containers and a cool store protect the powder, and small working containers reduce repeated opening of the main stock.

Chlorophyll fades under light and acid, so cilantro powder is tested at the finished pH of the seasoning or sauce. The powder takes up moisture moderately, and lumps form in open bags in humid rooms. Mesh follows the format, with 80 mesh for dry blends and capsules, 40 and 60 mesh for visible green flecks in toppings, and 100 mesh for smooth sauces. Opened containers are resealed at once.

Portioning matters for cilantro leaf powder. Large packs are divided into working containers, the working container is filled in a dry room, and the main pack is closed straight away, so that the delicate herbal note of the remaining cilantro stays intact.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.