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Abstract
Coriandrum sativum L. is an economically and medicinally very important spice as well as oil yielding plant. Different parts of the plant are extensively utilized in the preparation of food and medicine. The oil extracts of the plant contains antioxidants, antibacterial and antifungal properties, hence maintains the shelf-life of food stuff by avoiding the decay. The plant is used as pharmaceuticals, food and preservative agent. The current review is based on the contituents and different uses of coriander.