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Coriandrum sativum
Coriandrum sativum L., Apiaceae (Umbelliferae), coriander, provides one of the most ancient and most commonly used food flavours. Both the leaves and the fruits are used. The species is a native of the Mediterranean region, but is extensively cultivated throughout India, and many parts of the subtropical and tropical world. A flowering twig and the fruits are illustrated.
All parts of the plants are aromatic.
The fruits are a stimulant, carminative, diuretic, tonic, stomachic, antibilious, refrigerant, and aphrodisiac. The seeds are chewed to correct foul breath.
The young shoots, leaves, fruits and seeds are used as a garnish and flavour food..
The seed oil is used in soap and the seed cake is fodder.
The plant is rich in essential oils, collectively called coriander oil. Coriandrol, oxalic acid, vitamin C, carotenoids and a fatty oil are found in the species.
The Bulgarian coriander is considered superior to the Indian variety and efforts to improve the Indian varieties are going on.