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Coriander root

Coriander root is the fragrant root of the coriander plant, commonly pounded into curry pastes and marinades.

Coriander root — illustrative ingredient image

About Coriander root

Coriander root is the slender, aromatic root portion of the coriander plant, usually sold with soil removed and sometimes with short stems attached. It is used especially in curry pastes, marinades, broths, soups, and seasoning mixtures.

The root is firmer and more fibrous than the leaves, with a concentrated coriander aroma and earthy, peppery notes. It is generally cleaned and crushed, pounded, grated, or finely chopped before cooking; pounding helps release its fragrance.

Fresh roots may be sold whole or trimmed, and their size and cleanliness vary by market. Preparation changes the texture from firm and fibrous to dispersed in a paste, broth, or marinade. Coriander root is separate from fresh leaves, dried seed, and ground coriander.

Ingredient type
whole food

Forms & related ingredients

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Where coriander root appears

3 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for coriander root

Names and romanised forms to recognise on menus and labels.

English

coriander root

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Coriander root nutrition & diet

Coriander root nutritional value

Representative benchmark: Vegetables, not further specified

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
37kcal
Protein
2.3g
Carbs
4.1g
Fat
0.4g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Establish that the ingredient is the fresh coriander root rather than leaf, stem, or seed, and record whether it is raw, pounded, dried, or cooked. References should match the edible root portion separately from curry pastes, marinades, oils, salt, or other blended ingredients.

Compare the right form: Match references to identified coriander root in fresh, dried, pounded, or cooked form, with the edible root portion distinguished from paste ingredients.

Diet considerations

Coriander root is plant-origin. Plain root differs from curry paste, marinade, broth, or sauce that may contain fish, shrimp, meat, dairy, egg, or cereal ingredients. Processing and recipe composition determine compatibility; the root’s own portion should not be assumed to represent the complete prepared dish.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Pacific Nutrient Database 2020 — 01.1.7.4.9_99 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .