ABSTRACT
Coriander (Coriander sativum) is usually cultivated and utilized as an herb throughout the world. Every part of this herb, such as the leaves, seeds, and roots, is used in various culinary preparations to obtain a specific color, flavor, and aroma. Coriander possesses various health-promoting traits, which have been significantly documented in the literature. Studies illustrating the functionality and composition of coriander roots are scarce. Coriander roots have schizogenous channels which are loaded with essential oils. This plant’s distinctive bug-like odor is due to the presence of aldehydic components of the essential oils such as decanal, E-2-dodecanol, and E-2-decenol. Besides, coriander roots also contain linoleic acid (43%), oleic acid (26%), and palmitic acid (22%). The insufficient information on many important aspects hinders the development and conservation of this herbal crop. Therefore, this chapter attempts to compile the information available on the composition and functionality of coriander root, which may further exploit this crop’s untouched aspects.
