Freezedry Harvest
Ingredient · Cilantro
Cilantro, cut in the morning
and in the dryers that day.
FD Harvest supplies certified organic freeze-dried cilantro, also sold as coriander leaf, in chopped flakes. It is grown on our own farms at Lake Naivasha, picked and in the dryers the same day, and certified USDA and EU Organic by Ecocert. Free samples ship with a spec sheet, and there is no minimum order.
01 — Names
One plant, several names on a spec.
Buyers in different markets use different words for the same herb. These are the terms you will meet.
- Cilantro
- The leaf and tender stem of Coriandrum sativum; the usual name in North America and in Latin American cooking.
- Coriander leaf
- The same leaf, under the name used in the UK, Europe, India and much of Asia. Our cilantro flakes are coriander leaf.
- Coriander seed
- The dried fruit of the same plant, a spice with a warm, citrus flavor. It is a different ingredient, and not part of our range.
- Chopped flakes
- Our standard cut for cilantro: small pieces of leaf that disperse in a blend and stay visible in a bowl.
02 — Grown and dried
From our own farms to the dryer in one day.
Fresh cilantro wilts and loses aroma within days of cutting, so the time from field to dryer matters more for this herb than for most. We grow it on our own farms at Lake Naivasha, harvest it all year, and grade, wash and freeze it the same day, on one site.
It is certified organic by Ecocert to the USDA and EU standards. Chopped flakes are standard; another cut, cilantro powder or a herb blend is made to your specification.
03 — In the product
Cilantro by cuisine and format.
Cilantro is a finishing herb in most of the cooking that uses it. That points to when it should go into your product.
| Product | When the flakes go in | Why it works |
|---|---|---|
| Pho, ramen and noodle-soup sachets | Dry, into the garnish sachet or cup | The flakes rehydrate in the hot water at the table, as fresh cilantro would be added there |
| Salsa, guacamole and chutney mixes | In the dry mix, or stirred in after any heat step | Green flakes in a wet base without washing and chopping fresh herb |
| Curry, dal and rice seasonings | Toward the end of cooking, or in the dry blend | Late addition limits the time the leaf spends at high heat |
| Seasoning blends and rubs | Mixed with the other dry ingredients | A dry, light herb that keeps its cut in the pack |
Read more under instant soups and noodle add-ins and seasonings and toppings.
04 — What drying keeps
Why freeze drying suits a herb this delicate.
Cilantro's aroma comes from volatile compounds that heat drives off easily, and its soft leaf browns fast in hot air. Freeze drying removes the water from the frozen leaf under vacuum at low product temperature. Reviews of herb drying report substantial volatile losses with hot air; freeze drying avoids that heat, and green herbs dried this way keep more chlorophyll.
We have no published trial on freeze-dried cilantro to quote, and dried cilantro is never the same as fresh. Start with a small dose, since the flakes are concentrated by weight, and adjust at the bench. For no-cook salsas and dips, drying is not a kill step: agree the microbiological spec with us. Lots are micro-tested in our own lab.
05 — Supply
Packing, storage and samples.
The terms for cilantro are the same as for the rest of the range.
- Packed straight after drying in metalized pouches, each with a lot number traceable to farm, plot, harvest date, dryer run and packing date.
- Shelf life of 3 years in sealed packaging; keep cool and dry, and reseal once opened.
- Free samples shipped globally from the plant, with a spec sheet.
- No minimum order; scheduled supply by sea from Mombasa or by air.
Questions
Questions buyers ask about freeze-dried cilantro.
Is freeze-dried cilantro the same as coriander?
It is the dried leaf of Coriandrum sativum, called coriander leaf in the UK, Europe and Asia. It is not coriander seed, the spice from the same plant.
Is your freeze-dried cilantro organic?
Yes. FD Harvest freeze-dried cilantro is certified USDA and EU Organic by Ecocert; the certificate is available on request.
How do I use freeze-dried cilantro in a noodle soup product?
Put the flakes dry into the garnish sachet or cup. They rehydrate in the consumer's hot water, the way fresh cilantro is added at the table.
Does freeze-dried cilantro taste like fresh?
No dried cilantro tastes exactly like fresh. Freeze drying avoids the hot air that drives off its volatiles and browns the leaf; judge a free sample in your recipe.
Can you make cilantro powder or a herb blend?
Yes. Chopped flakes are standard; powder, other cuts and blends are made to your specification, with no minimum order.
How long does freeze-dried cilantro keep?
Our freeze-dried cilantro keeps 3 years in sealed packaging. Once opened, reseal the pouch and keep it dry.
Contact us to discuss your product requirements.
Tell us the dish or format, and we will send cilantro samples with a spec sheet.
Contact us