Coriander
Coriander, Koriander, Coriandre, Cilantro, Coriandrum sativum, Dhaniya (धनिया)
Coriander leaves are the fresh, green tops of Coriandrum sativum, widely used in culinary and Ayurvedic traditions. In Ayurveda, Dhania leaves are valued for their cooling, light, and slightly sweet qualities, which aid digestion, calm Pitta, and reduce Kapha-related heaviness. They are rich in micronutrients and aromatic compounds, enhancing both flavor and digestive support. The leaves are commonly used fresh in salads, chutneys, garnishes, and herbal preparations, while their aroma and mild taste make them versatile across cuisines. Unlike the leaves, the seeds (used as powder or whole) are warming and pungent, stimulating Agni and circulation, and are generally used in cooked dishes rather than fresh applications.
Cooling and light; reduces dryness and stimulates gentle digestion.
Calms excess heat and soothes mild irritability.
Reduces heaviness and stagnation; supports metabolism.
Rasa
bitter (tikta), sweet (madhura)
Guna
light (laghu), smooth (slaksna), soft (mridu)
Virya
cooling (shita)
Vipaka
sweet (madhura)
Dhatu
Rasa, Rakta
Mild digestive discomfort, Pitta imbalance, Kapha accumulation, loss of appetite, inflammation of digestive tract.
Generally safe; avoid in very cold conditions or excessive use for weak digestion.
Used fresh in salads, chutneys, soups, curries, as garnish; added at the end of cooking to preserve aroma and nutrients; can also be juiced or incorporated into herbal decoctions.
