ABSTRACT
Coriander (Coriandrum sativum L.) is an aromatic annual plant belonging to the Apiaceae family (formerly Umbelliferae). It is one of the most used spices in cooking worldwide. All parts of the plant are edible, but the plant’s root has been shown to play a significant role in various Asian cuisines, particularly in Thai dishes such as soups or curry pastes. Furthermore, coriander root contains fatty acids, terpenoids, and phenolics that account for some biological activities. This chapter sheds light on comprehensive aspects regarding the composition and functionality of the coriander root, thereby indicating its significance as a food ingredient for promoting well-being in the era of lifestyle-related diseases.
