ABSTRACT
Coriander (Coriandrum sativum L.) is a common plant used in flavorings. The roots, seeds, and leaves of this plant are ingestible. Because of its perishable nature, the coriander plant is treated to improve its palatability before being employed in various cuisine preparations. Coriander leaves have a distinct flavor from coriander seeds. The coriander plant is high in micronutrients and essential components and low in saturated fat content. Coriander is used for culinary purposes, and it is also used as a medicinal plant. Coriander is a good source of linoleic acid and vitamin K. The coriander plant is high in vitamins, phenolics, and essential oils. Coriander is used as an antioxidant, anti-anxiety, and antimicrobial agent. The purpose of this work is to emphasize coriander treatment and its impact on its function and nutritional features.
