Terpènes (Linalool, P-cymene, gamma–terpinène), Fatty acids (Petroselenic, Oleic and Palmitic Acids), Phytosterol, Phenolic Acids, Flavonoids.
This information in our Botanical Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner such as a naturopathic physician.
Coriandrum Sativum is an annual, erect herb with a tap root system. The flowers are small, protandrous, and difficult to manipulate.
Coriander is a member of the carrot family (Umbelliferae) and is considered an annual herb and a spice since both its leaves and seeds are used as a condiment. The fruit consists of two single-seeded mericarps and is tan to yellow-brown when ripe.
In the United States, Coriandrum sativum seeds are called coriander, while its leaves are called cilantro. In other parts of the world, they’re called coriander seeds and coriander leaves. The plant is also known as Chinese parsley.
Coriander is native to the Mediterranean and the Middle East and found wild in Egypt and Sudan. It was one of the first spices used by mankind and has been cultivated since antiquity. The earliest record of coriander dates back to 5000 BC and its cultivation is mentioned in the Bible, where the color of ‘manna’ is compared to that of coriander. It was used as a spice in both Greek and Roman cultures; the latter used it to preserve meats and flavor bread. The Romans also introduced coriander to Britain, and it was widely used in English cookery.
Early physicians, including Hippocrates, used coriander for its medicinal properties, including as an aromatic stimulant. It is believed that the plant has been known in India since the Vedic Period.
The seeds of coriander have a variety of uses in traditional and folk medicine. Coriander is a valuableerb in promoting digestion and treating gastrointestinal disorders such as dyspepsia, flatulence, loss of appetite, griping pain, and vomiting. Dry coriander treats diarrhea and chronic dysentery, as well as being useful in preventing acidity. Chutney made from dry coriander, green chilies, grated coconut, ginger, and black grapes without seeds is a remedy for abdominal pain caused by indigestion. Coriander is also used as a diuretic, particularly in Morocco. Regular drinking of coriander water, water helps lower blood cholesterol by stimulating the kidneys. The water is prepared by boiling dry seeds of coriander and straining the decoction after cooling Coriander is used as both an anti-inflammatory and an analgesic, and also has antimicrobial properties. It relieves burning and reduces pain and swelling. The seeds in particular are recommended as a cure for anxiety and insomnia, especially in Iran. In some parts of Europe coriander is also considered to have anti-diabetic properties.