Coriander
There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.
It is a native of Mediterranean and commercially produced in India, Morocco, Russia, East European countries, France, Central America, Mexico, and USA. Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds.
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The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors.
In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products. |
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Botanical name
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Family name | Commercial part |
| Coriandrum sativum L. | Apiaceae | Leaf and seed |
| Indian Names | |
| Hindi | : Dhania or Dhanya |
| Bengali | : Dhana, Dhania |
| Gujarati | : Kothmiri, Libdhaba |
| Kannada | : Kothambri, Kothamiri bija |
| Kashmiri | : Deaniwal, Kothambalari |
| Malayalam | : Kothumpalari bija |
| Marathi | : Dhana |
| Oriya | : Dhania |
| Punjabi | : Dhania |
| Sanskrit | : Dhanyaka |
| Tamil | : Kothamalli |
| Telugu | : Dhaniyalu |
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Name in international languages
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