Coriander (Coriandrum sativum L.; family Apiaceae/Umbelliferae), locally
known as dhanya, is a popular culinary herb, well recognized for its therapeutic
properties in Indo-Pak subcontinent. The plant is native to North Africa, Southern
Europe, and southwestern Asia and is also one of the widely cultivated herbs. The
aerial plant parts including seeds of coriander are being excessively used in traditional
cuisines due to its pleasant color and flavor. Coriander seeds are commonly used spices
and ingredients of curry and traditional recipes in the Mediterranean and South Asian
regions.
The leaves (hara dhanya) are also used to garnish meals before serving. Besides,
essential oils of coriander leaves and seeds are also used in several foods including fish
and meat products, beverages, pickles, and sweets due to its pleasant aroma and health
benefits owing to high free radical scavenging activity. Apart from culinary
applications, coriander seeds and leaves are also well recognized for their therapeutic
potential in traditional medicine since ages. Coriander is known to have significant
hypoglycemic, hypo-cholesterolemic, anti-inflammatory, hepato-protective, and
antioncogenic potential. It is also effective in mitigating gastrointestinal complications.
Keywords: Apiaceae/Umbelliferae, Antimicrobial, Coriandrum sativum,
Culinary herb, Ethno-medicinal uses, Essential oil, Phytochemistry, Petroselinic
acid, Pharmacology.
