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.

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).

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.

Principal Constituents
Linalool¹ and coriandrinonediol were isolated from the fruits².

Pharmacology
Coriander increases the gastric secretion in normal stomachs and more in injured stomachs³.

Toxicology
No adverse effect is reported from this plant.

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.

1. Tap Chi Hoa, 1980, 18, 30.
2. Curr Sci 1983, 58, 598.
3. Vasudevan et. al., 2000, 19, 153-156.