Coriandri fructus

Dry, spherical split fruit of coriander, characteristic odor due to the essential oil it contains, Coriandri aetheroleum.

Coriander is used both in curry spice mixtures and as a spice, e.g. for fish, sausages and gingerbread, and in small quantities in the beverage industry for gin and wheat beer. Due to the fatty oil with petroselinic acid, it is also interesting as a renewable raw material for the oleochemical industry.

Quality is specified in the European Pharmacopoeia (Ph. Eur.).

HMPC: not processed

ESCOP: not processed

Commission E - Monograph: Dyspeptic complaints, loss of appetite

Empirical medicine: used as an antispasmodic, stomachic and flatulent, also for coughs and respiratory diseases, also used as an antispasmodic and carminative, formerly also for "worm destruction", externally for rheumatism and joint pain.

Ingredients: Linalool as the main component, camphor, γ-terpinene, α-pinene, geranyl acetate and other monoterpenes, proteins, sterols, phenolcarboxylic acids, phthalides and coumarins or isocoumarins.

1. https://www.awl.ch/heilpflanzen/coriandrum_sativum/koriander.htm
2. Casetti F (2012) Coriander oil (Coriandrum sativum L) An antiseptic skin care additive with skin-friendly properties. SKIN 2 1/12
3. Casetti F et al (2012) Antimicrobial activity against bacteria with dermatologica relevance and skin tolerance of the essential oil from Coriandrum sativum L. fruits. Phytother Res 26:420-424
4. https://pflanzen.fnr.de/industriepflanzen/arzneipflanzen/pflanzen-datenbank
5. Blaschek W (2015) Wichtl tea drugs and phytopharmaceuticals. A handbook for practitioners. Wissenschaftliche Verlagsgesellschaft Munich. S 194-195
6. https://arzneipflanzenlexikon.info/koriander.php