About Coriander

Using coriander as natural remedies

(Botanical name : Coriandrum sativum)

Origin, Distribution and Composition
Coriander is both an annual and a perennial herb. It is erect, sweet smelling and grows up to 20 cm in length with many branches. The stem is feeble, smooth and light green in color. Leaves are compound, thin, alternate and easily breakable. Fruits are spherical—about one centimeter in diameter with some longitudinal ridges. They are green when tender and brownish yellow when ripe. They have a sweet fragrance.


Coriander is a native of the Mediterranean region, where it has been grown since ancient times. It is extensively cultivated in Europe, North Africa, India, South America, Malaysia, Thailand and China. It thrives in black soil and arid regions.


Coriander is rich in various food elements. An analysis of coriander leaves shows them to contain moisture 86.3 per cent, protein 3.3 per cent, fat 0.6 per cent, minerals 2.3 per cent, fiber 1.2 per cent and carbohydrates 6.3 per cent per 100 grams. The mineral and vitamin contents include calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin and vitamin C. They also contain sodium, potassium and oxalic acid. Their calorific value is 44.


Coriander seeds are dried when they are ripe. They have an aromatic odor and agreeable spicy taste. An analysis of the seeds shows them to contain moisture 11.2 per cent, protein 14.1 per cent, fat 16.1 per cent, minerals 4.4 per cent, fiber 32.6 per cent and carbohydrates 21.6 per cent per 100 grams. Their mineral and vitamin contents include calcium, phosphorus, iron, carotene, thiamine, riboflavin, and niacin. Their calorific value is 288.


Indian coriander contains an essential oil which causes irritation when in contact with skin for a long time. Besides essential oil, the seeds also contain a fatty oil.

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