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| Latin Name |
English Name |
Sanskrit Name |
Coriandrum sativum
Linn. (Apiaceae)
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Coriander |
Dhanyaka |
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| History |
The fruits and the young
plant were used largely as condiments and as medicine. A cooling
drink and eyewash were prepared and used by the ancient Indians.
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| Habitat |
| It is cultivated
throughout India and also grows wild as an escape (self propagated
growth which is introduced to the geographical area through
cultivation). |
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| Morphology
Description (Habit) |
It is an annual herb.
The lower leaves are broad with crenately lobed margins, while the
upper ones are narrow, finely cut with linear lobes. The flowers are
small, white or pinkish purple flowers borne on compound terminal
umbels. The fruits are globular and ribbed, yellowish brown in color.
The pericarp is not easily separated to mericarps on handling, but,
when pressed, they separated into two halves (mericarps), each containing
a seed.
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| Principal
Constituents |
 Linalool1
and coriandrinonediol were isolated from the fruits2.
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| Pharmacology |
Coriander increases
the gastric secretion in normal stomachs and more in injured stomachs3
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| Toxicology |
No adverse effect
is reported from this plant.
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| Indications |
It is considered a digestive.
The stem, leaves and fruits have a pleasant aromatic odour. The entire
plant, when young, is used in preparing chutneys and sauces, and the
leaves are used for flavouring curries and soups. The fruits are extensively
employed as condiment in the preparation of curry powder, pickling
spices, sausages and seasonings. They are used for flavoring pastry,
cookies, buns, cakes, and tobacco products. In the United States of
America and in Europe, coriander is employed for flavoring liqueurs,
particularly gin.
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| Product
Range |
PureHands.
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| References |
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- Tap Chi Hoa, 1980, 18, 30.
- Curr Sci 1983, 58, 598.
- Vasudevan et. al., 2000, 19, 153-156.
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