Allergen,Individual-FoodCoriander

Coriander is one of the earliest spices recorded as being used by humans. It has historically been used for both medicinal and culinary applications. It is used both for its leaves and its seeds and can therefore be described as both a herb and a spice.

Coriander leaves are an ingredient in many dishes in cooking, as a garnish and in salads. Roasted coriander seeds are eaten as a snack in India and known as dhana dal. Coriander seed is also widely used in the pickling of vegetables, in sausage production and in some rye breads. They are also used in the brewing of some Belgian beers. The root is used in certain Thai dishes such as soups or curry pastes.

Coriander may occasionally induce symptoms of food or skin allergy in sensitised individuals. An extensive cross-reactivity among the different individual species of the genus could be expected, and laboratory test indicate possible cross reactivity between coriander, anise and dill.

Associated Tests:

Allergy - Adult (Comprehensive) Panel

Allergy Screening

Written by: Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry