Botanical Name : Coriandrum sativum
English Name:   Coriander                
Sanskrit Name: Dhanyaka
Family: Apiaceae                     

Description of Coriandrum sativum:

It is cultivated throughout India and also grows wild as an escape (self propagated growth which is introduced to the geographical area through cultivation).

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:
Linalool and coriandrinonediol were isolated from the fruits.

Pharmacology:

Coriander increases the gastric secretion in normal stomachs and more in injured stomachs

Toxicology

No adverse effect is reported from this plant.

Medicinal Uses:
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.

 
Herbal Extract packing:

•  25 Kg. HDPE Drum.