Coriander - Coriandrum sativum

Common Names: Coriander, Cilantro, Chinese Parsley, Dhanyaka, Dhania, Koriander, Kustumburi, Persil Arabe, Persil Chinois, Punaise, Echter Koriander, Dhane, Kusthumbari, Dhanayaka, Dhana, Dhany, Coriandrum sativum, European coriander

Latin Name: Coriandrum sativum

Origin: Africa, Asia, Australia, Europe, South America, North America

Short Introduction

Coriander with large seeds is commonly cultivated in tropical and subtropical countries such as Morocco, India, or Australia, where the plants have a low essential oil content and are primarily used for the spice market. Plants grown in temperate regions with smaller seeds contain a higher concentration of essential oil and are cultivated specifically for oil extraction. In the Czech Republic, coriander can be easily grown outdoors in a sunny, well-ventilated spot, as the plant does not tolerate frost—care should be taken to avoid freezing temperatures. Coriander is propagated by simply sowing seeds (from spring to autumn) and benefits from high seed germination rates.

Detailed Description

Why don't we use coriander more? Perhaps as much as they do in South America!

Botanical Information

Coriander (Coriandrum sativum) is an annual herb that grows up to 70 cm in height with a prominent taproot. The leaves are lanceolate, leathery, and range from light to dark green. Their size and shape vary: those near the base are deeply lobed and broader, while those near the flower clusters are finer and darker. The small, white or pale pink flowers (about 6 mm) are clustered in smaller, asymmetrical umbels. The fruit is a nearly oval, dry schizocarp, 3–5 mm in diameter, featuring several longitudinal ridges.

Origin and Distribution

Coriander is native to southern Europe, northern Africa, and southwestern Asia, and has gradually spread worldwide. It is especially popular in Thailand and South America.

Usage / Dosage

Coriander seeds are a staple in South Asian cuisine (including Indian chutneys, as well as Chinese and Thai salads), as well as in Mexican cooking for salsa, guacamole, and side dishes (in Europe). Chopped or crushed coriander is sprinkled over Portuguese bread (acorda) and in Indian lentil soups (dal). The seeds are common in garam masala; fried seeds, called dhana dal, are eaten as a snack.

In gastronomy, coriander (a relative of anise, dill, and caraway) is used in traditional European recipes—for example, for pickling cucumbers, beets, other vegetables, flavoring bread for better digestion, and in sausages made from pork, chicken, lamb, or fish. It is also added to alcoholic beverages and wines.

Coriander leaves have more citrus-like tones than the seeds. Leaves are best served fresh, as their aroma fades with cooking. Interestingly, some people have a genetic predisposition to perceive coriander’s scent and flavor as unpleasant. In Belgium, coriander is used in brewing beer (Witbier) and its essential oils are also added to cosmetics for fragrance enhancement.

Preliminary research from 2002 described the inhibitory effect of coriander essential oil on the growth of both Gram-negative and Gram-positive bacteria, including Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, and Enterococcus faecalis. Another 2011 study confirmed the bacteriostatic effect of coriander compounds in vitro on strains of Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, and others. Amino acids and alcohols/ketones in the essential oil are believed to be responsible for these effects. The same compounds have also been tested as a potential antifungal agent against fungal infections.

Coriander compounds not only exhibit bacteriostatic but also notable immunostimulatory effects, suggesting certain components may serve as a dietary supplement to help prevent bacterial infections. Many substances in coriander essential oil act as natural antioxidants, helping preserve food for longer periods. Coriander is proven to have significant antioxidant effects—both in vivo and in vitro—by quenching free radicals such as lipid, superoxide, peroxide, and others. Several compounds in coriander fruits are responsible for this, including tannins and flavonoids.

Both the leaves and seeds are used from the plant. Coriander compounds stimulate gastric acid secretion and support healthy digestion, especially after fatty meals. The seeds have demonstrated carminative properties in clinical settings, providing relief from indigestion, stomach cramps, and bloating. Coriander supports digestive tract health, comfort during digestion, and addresses intestinal parasites. Some evidence points to its ability to partially relieve constipation in elderly patients and ease symptoms (abdominal pain and stomach discomfort) of irritable bowel syndrome when part of an herbal blend containing coriander, used 3 times daily after meals for 8 weeks.

Several animal studies have explored coriander constituents and seeds in treating dyslipidemia and hypercholesterolemia (folk medicine recommends coriander for diabetes with high cholesterol). Coriander seeds given to rats on a high fat, cholesterol-enriched diet showed a hypolipidemic effect, lowering LDL and VLDL cholesterol while raising beneficial HDL cholesterol. There was also an increase in enzymes that degrade cholesterol to bile acids and neutral sterols, with further studies noting decreases in total plasma cholesterol and triglycerides. Overall, coriander can be considered a protective agent against cardiovascular diseases.

Topically, coriander poultices are used for rheumatic pain and inflamed joints. A decoction of coriander seeds is recommended for topical application to painful joints, gargling for acute toothache, and relieving symptoms of bacterial and fungal infections. Coriander decoction applied to the skin is traditionally believed to help delay and treat measles, and coriander baths are used for hemorrhoids. The compounds in coriander also benefit overall skin health, not only due to their antioxidant capabilities.

Traditional Medicine

In herbal remedies, coriander is prepared as a tea on its own or combined with caraway for stomach pain, loss of appetite, bloating, nausea, vomiting, and gastric fullness. Some breastfeeding mothers use coriander seeds to support breast milk production.

Active Compounds

Coriander contains vitamins C, A (lutein, beta-carotene), E, K, thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, folate, vitamin E, and minerals (calcium, selenium, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc), polyphenolic tannins (gallic acid and ellagic acid), polysaccharides (fiber, simple sugars), fats (petroselinic, linoleic, oleic, and palmitic acid), flavonoids (quercetin, kaempferol), protein, and water. The essential oil includes linalool, terpinen, cedrene, farnesene, cymene, limonene, citronellal, geraniol, anethole, dihydrocarvone, geranyl acetate, neryl acetate, linalyl acetate, phthalene, decenal, decanal, decenol, undecanal, tridecanal, and pinene, which together evoke both citrus flavor and aroma. Fresh leaves provide an energy value of 95 kJ per 100g.

Traditional Dosage

There is no established (clinically appropriate) dosage for coriander. Toxicity studies in mice determined an estimated lethal dose of 2 g of pure oil per 1 kg body weight, suggesting low toxicity and high safety. Pharmacogenomic analyses on human cells also indicated a favorable safety profile. Coriander's compounds are practically non-mutagenic (no mutagenicity was detected). Most safety literature emphasizes the need for microbial quality control and monitoring for toxic microbial metabolites in spices sold in stores and markets.