Open AccessCORIANDER (CORIANDRUM SATIVUM): A COMMON INDIAN TRADITIONAL SPICE AND AYURVEDIC REMEDY
Author(s) -
Shifali Thakur,
Isha Kumari,
Shailja Chaudhary,
Srinivasan Madhusudan,
Hemlata Kaurav,
Gitika Chaudhary
Publication year - 2021
Publication title -
international journal of research in ayurveda and pharmacy
Language(s) - English
Resource type - Journals
eISSN - 2277-4343
pISSN - 2229-3566
DOI - 10.7897/2277-4343.120250
Subject(s) - coriandrum , sativum , herb , traditional medicine , aphrodisiac , flavour , biology , medicine , botany , medicinal herbs , food science , alternative medicine , pathology
Coriandrum sativum is commonly known as dhaniya. It is an annual herb and used as a spice from ancient times. The fresh leaves of this plant are called Cilantro. The seeds, leaves, and fruits of this plant are edible and have an aromatic odour, and are used as a flavour in curries, soup, and other Indian dishes. Fruit of this plant is used in the preparation of pastries, buns, cakes and also for the preparation of curry powder and other flavours. Coriander seed is also known for its medicinal importance especially the seeds of this plant are used for the preparation of Ayurveda medicines as well as used traditionally in different tribes for the preparation of various ailments. Coriander plant is considered as a medicinal herb in traditional medicine system as it has various properties like they act as anti-diuretic, anti-diabetic, anti-hypertensive, aphrodisiac, anti-microbial, anti-oxidant, analgesic, anti-inflammatory and anti-asthmatic agent.