Among ancient doctors, coriander seed (Coriandrum sativum) was known to Hippocratic, and to Pliny who called it coriandrum for its ‘buggy’ smell, coris being a bug; or perhaps because the young seed resembles Cimex lectularius, the European bed-bug. The fresh leaves of the plant are called cilantro and have a distinctive fragrance and are used as an herb.
Coriander is rich in volatile oils that act mainly on the digestive system, stimulating the appetite and relieving irritation. It is also an expectorant. The oil is fungicidal and bactericidal. Internally used for minor digestive problems. Externally for hemorrhoids and painful joints.
Coriander seeds are an ingredient of curries, of pickling spices and of bakery products.
Ground Coriander Seed.
Taste and Aroma
Seeds are warm, mild, sweet and aromatic when ripe. There is a citrus undertone similar to orange peel.