ABSTRACT
Although coriander leaves have not been used in many food products, they are still among the most produced and consumed herbs. Being a good source of nutrients, including bioactive compounds and essential oils, coriander leaves have been used for different dietary purposes, from fresh leaves for various culinary purposes to processed forms for pharmacology and the food industry. For fresh use, leaves are usually minimally processed to maintain and deliver fresh leaves conveniently without losing their nutritional quality and ensure that the leaves have a good shelf life to allow distribution to intended consumers. The most processed form of coriander leaves is the dried form for food applications. The drying includes conventional drying methods (air temperature drying, hot air oven drying) and novel techniques (microwave drying) to increase the shelf life of leaves. The extraction of essential oil from coriander leaves for food applications is also an essential part of coriander leaves’ food applications. Along with food applications, coriander leaves have also been considered essential for different pharmacological uses due to their antioxidant capacity. This chapter will describe the processing of coriander leaves and their different food applications.
