Its plant seeds, leaves and roots are edible, although they have very distinct flavors and uses. The herb has a light and fresh flavor. The fruits of coriander, also known as the seeds, are globular and aromatic with a slight bittersweet, spicy taste.
Leaves of plant are rich source of vitamins while seeds are rich in polyphenols and essential oils. Coriander seeds contain nearly 11 g of starch, 20 g of fat, 11 g of protein, and nearly 30 g of crude fiber per 100 g.
The fatty oil (physical oil/fixed oil) is around 25% of the seed while the essential oil content is usually less than 1%. The main component of the fatty seed oil, petroselinic acid (C18:1(6c)) is an isomer of the usual oleic acid.
The major constituents of coriander fruit essential oils are linalool (19.8-91.77%), α-pinene (0.09-10.7%), ɤ terpinene (0.2-9%), geranyl acetate (1.44-8.59%), camphor (2.01-5.67%) terpinolene (0.14-5.85%) and Geraniol (1.84 2.6%).
Coriander seeds as a spice in food products provide nutrition to the diet in addition to aroma and taste. Coriander seed is an integral part of curry powder and is used in minced meat dishes and stews. It was reported that coriander seed contribute dietary fiber, iron, magnesium and manganese to the diet.
Green coriander fruits have sharper and more pronounced flavor than ripe seeds. Mature brown seeds can be used and grind to form powder.
Coriander seeds are mainly used as a drug for indigestion, against worms, rheumatism and pain in the joints. Recent studies on the direct use of the seed with dishes as a spice have also showed its effects on carbohydrate metabolism.
Coriander seeds
