Coriander Leaves (Cilantro) Safety Inspection

Coriander (cilantro/dhania) leaves are sprayed with copper sulfate to keep them looking fresh and dark green for extended periods. 1. The Color Test: Natural fresh coriander has a bright to medium green color with natural variations - some leaves darker, some lighter, slight yellowing on older leaves is normal. Copper sulfate-treated coriander leaves are unnaturally dark green, almost bluish-green, with uniform color across all leaves. 2. The Wilting Test (Time-based): Buy fresh coriander and observe at room temperature. Natural coriander leaves should start wilting within 3-4 hours without water/refrigeration. Copper sulfate-treated leaves remain fresh, crisp, and upright even after 12-24 hours at room temperature, which is highly unnatural. 3. The Smell and Taste Test: Wash a leaf and smell it, then taste a tiny piece raw. Natural coriander has a distinctive fresh, herbal, slightly citrusy aroma and flavor. Chemically treated coriander has a metallic, bitter, or chemical smell and taste. The characteristic coriander aroma is weak or masked. 4. The Visual Inspection (Uniformity): Examine the bunch closely. Natural coriander has color variations - different shades of green, some yellowing on outer leaves, natural imperfections. Chemically treated coriander looks "too perfect" with uniform dark green color and no natural aging signs. 5. The Insect Damage Check: Look for small holes or minor insect bites on leaves. Natural coriander with minimal pesticide has some insect activity. Perfectly pristine leaves with zero damage indicate excessive chemical use (pesticides or copper sulfate).