DefinitionThis section has been translated automatically.
Fruit of the coriander plant.
Coriander is used both in curry spice mixtures and as a spice, e.g. for fish, sausages and gingerbread, and in small quantities in the beverage industry for gin and wheat beer. Due to the fatty oil with petroselinic acid, it is also interesting as a renewable raw material for the oleochemical industry.
HMPC: not processed
ESCOP: not processed
Commission E - Monograph: Dyspeptic complaints, loss of appetite
Traditionally used as an antispasmodic, stomachic and flatulent, also for coughs and respiratory diseases, externally for rheumatism and joint pain.
LiteratureThis section has been translated automatically.
- https://www.awl.ch/heilpflanzen/coriandrum_sativum/koriander.htm
- Casetti F (2012) Coriander oil (Coriandrum sativum L) An antiseptic skin care ingredient with skin-friendly properties. SKIN 2 1/12
- Casetti F et al (2012) Antimicrobial activity against bacteria with dermatologica relevance and skin tolerance of the essential oil from Coriandrum sativum L. fruits. Phytother Res 26:420-424
- https://pflanzen.fnr.de/industrialplants/medicinalplants/plant-database.
