Coriander consists of dried ripe fruits of Coriandrum sativum Linn., belonging to family Umbelliferae.
CORIANDER
Synonyms
Fructus coriandri, Coriander fruits, Cilantro, Chinese
parsley.
Biological Source
Coriander consists of dried ripe fruits of Coriandrum sativum Linn., belonging to
family Umbelliferae.
Geographical Sources
Cultivated in Central and Eastern Europe, particularly in
Russia, Hungary, in Africa and India. In India it is cultivated in Maharashtra,
U.P., Rajasthan, Jammu, and Kashmir. It is also found in a antiwild state in
the east of England.
Cultivation and Collection
The coriander seeds are sown in dry weather either in March
or in early autumn. Shallow drills, about 1/2 inch deep and 8 inches apart are
made and the seeds are sown in it, the rate of germination is slow. The plants
are annual herb, which grow to a height of 1 to 3 feet high, slender, and
branched. The flowers are in shortly stalked umbels with five to ten rays. The
seeds fall as soon as ripe and when the seeds are ripe (about August), the disagreeable
odour is produced. Plant is then cut down with sickles; the fruits are
collected and dried. During drying fruits develop aromatic smell and the
unpleasant odour disappears.
Characteristics
The fruit is a cremocarp, subspherical in shape,
Yellowish-brown in colour. The size of the fruit is 3 to 4 mm in diameter, with
aromatic odour, and spicy, aromatic taste.
Microscopy
The transverse section of coriander shows the presence of a
dorsal surface and a commissural surface. The dorsal surface consists of two
vittae and a carpophore. The dorsal surface has five primary ridges and four
secondary ridges. The epicarp consists of a single row of small thick-walled
cells with calcium oxalate crystals. The mesocarp has an outer loosely arranged
tangentially elongated parenchyma cells and the middle layer consisting of
sclerenchyma. The middle layer is again divided into; the outer region of
sclerenchyma is represented by longitudinally running fibres, whereas the inner
region has tangentionally running fibres. The vascular bundles are present
below the primary ridges. The inner layer has polygonal, irregularly arranged
parenchyma cells. The endocarp has the parquetry arrangement. In the testa it
has single-layered, yellowish cells, and the endosperm is thick, polygonal,
colourless parenchyma with fixed oil and aleurone grains.
Chemical Constituents
Coriander consist of about 1% of volatile oil the chief
volatile components are D-(+)-linalool (coriandrol), along with other
constituents like, borneol, p-cymene, camphor, geraniol, limonene, and
alpha-pinenes. The fruits also contain fatty oil and hydroxycoumarins. The
fatty oils include acids of petroselic acid, oleic acid, linolenic acid,
whereas the hydroxycoumarins include the umbelliferone and scopoletine.
Uses
Aromatic, carminative, stimulant, alterative, antispasmodic,
diaphoretic and flavouring agent. It is also used as refriger-ant, tonic,
appetizer, diuretic, aphrodisiac, and stomachic. Coriander can be applied
externally for rheumatism and painful joints. The infusion of decoction of
dried fruit of cardamom is useful for the treatment of sore-throat,
indigestion, vomiting, flatulence, and other intestinal dis-orders.
Marketed Products
It is one of the ingredients of the preparations known as
Cystone (Himalaya Drug Company), Bilwadi churna (Baidyanath), and Sage massage
oil (Sage Herbals).
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