IJRAP International Journal of Research in Ayurveda and Pharmacy 2277-4343 Moksha Publishing House DOI: 10.7897/2277-4343.120250 CORIANDER (CORIANDRUM SATIVUM): A COMMON INDIAN TRADITIONAL SPICE AND AYURVEDIC REMEDY Shifali Thakur Isha Kumari Shailja Chaudhary Madhusudan S Hemlata Kaurav Gitika Chaudhary * 11 -0001 74 81 Coriandrum sativum is commonly known as dhaniya. It is an annual herb and used as a spice from ancient times. The fresh leaves of this plant are called Cilantro. The seeds, leaves, and fruits of this plant are edible and have an aromatic odour, and are used as a flavour in curries, soup, and other Indian dishes. Fruit of this plant is used in the preparation of pastries, buns, cakes and also for the preparation of curry powder and other flavours. Coriander seed is also known for its medicinal importance especially the seeds of this plant are used for the preparation of Ayurveda medicines as well as used traditionally in different tribes for the preparation of various ailments. Coriander plant is considered as a medicinal herb in traditional medicine system as it has various properties like they act as anti-diuretic, anti-diabetic, anti-hypertensive, aphrodisiac, anti-microbial, anti-oxidant, analgesic, anti-inflammatory and anti-asthmatic agent. Dhania Rasapanchaka Linalool Immunomodulatory Antibacterial Anthelmintic.