Coriander (Coriandrum sativum L.) is a very popular medicinal plant that belongs to Apiaceae family in taxonomic classification, which is widely used as a spice and also in pharmacy and in food industries. The plant used in folk medicine, especially in Egypt, it has been known as one of the earliest spices. Coriander (Cilantro, Kişniş, Chinese parsley, Coriandrum sativum) is extensively recognized in almost every recipe. The genus Coriander was represented in Flora of Turkey by two different species called C. sativum L. and C. tordylium (Fenzl) Bornm. It is mainly cultivated for the seeds (fruits) that contain essential oil, fatty acids, coumarins, flavonoids, and polyphenols. Nowadays, the fruits exhibit internally carminative, spasmolytic, and galactagogic effects in many disorders. The use of coriander in different forms includes a wide range of fresh and dried herbs. The current section focuses on coriander oil in different forms, including the plant, its terpenoid profile, and all the miracle effects of coriander together with future prospects.
Part of the book: Potential of Essential Oils