Handbook of Coriander (Coriandrum sativum)

1879,-

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<P>Coriander (<I>Coriandrum sativum</I> L., family Umbelliferae/Apiaceae) is one of the most popular spices globally. Different parts of <I>Coriandrum sativum</I> are edible and widely used as a seasoning due to their unique flavor and aroma. <I>Coriandrum sativum</I> medical uses have been recognized since ancient times. Coriander leaves (cilantro) and coriander fruit (seed) are used in different ethnic foodstuffs, meat and poultry dishes, soup, pudding, bread, and seafood dishes. <I>Coriandrum sativum</I> is rich in linalool, vitamin A, vitamin B12, vitamin C, folate, and phenolics. <I>Coriandrum sativum</I> fixed oil is rich in sterols, tocols, and bioactive phytochemicals. Petroselinic acid is the major fatty acid in <I>Coriandrum sativum</I> fixed oil and exhibits health-promoting traits.</P><I><P>Coriandrum sativum</I> is recommended as a food preservative to replace synthetic antioxidants because of its antioxidant and antibacterial traits. Furthermore, <I>Coriandrum sativum</I>