Coriandrum sativum

(Coriander seed)

Botanical Name: Coriandrum sativum

Common Method Of Extraction: Steam distilled

Parts Used: Seed Note

Classification: Middle

Aroma: Sweet, spicy, woody, slight fruity top note

Largest Producing Countries: Russia and Romania
Traditional Use: The dried seed is used as a flavoring agent and spice in curries and pickled vegetables. Medicinally, it has been used for digestive problems and fatigue.
Properties: Analgesic, antibacterial, anti-rheumatic, antispasmodic, aperitif, aphrodisiac, carminative, depurative, digestive, fungicidal, revitalizing, stimulant, stomachic, tonic
Benefits: Aches, arthritis, colds, colic, diarrhea, digestive problems, dyspepsia, infections, flatulence, mental fatigue, migraine, muscular aches and pains, nausea, nervous exhaustion, oily skin, rheumatism, spasm, stiffness, stomach cramps. The digestive, aperitif, and carminative properties of coriander oil support the digestive system. It may be added to a massage oil for the abdomen and used for support during digestive problems. The stimulant actions make this oil useful for fatigue and exhaustion.
Blends Well With: Bergamot, black pepper, cardamom, cinnamon, clary sage, clove, cypress, frankincense, geranium, ginger, grapefruit, jasmine, lemon, neroli, nutmeg, orange, palmarosa, petitgrain, pine, ravensara, sandalwood, vetiver, ylang ylang
Of Interest: All parts of the coriander plant are used in cooking. The seed is found in many Indian dishes. The root is found in Asian dishes, and the leaf or cilantro is found in Mexican dishes.
Safety Data: Generally considered safe.