Coriander
Title: Coriander
Literature References: Annual plant, Coriandrum sativum L., Umbelliferae, with characteristic "bug-like" odor. Habit. Asia, Europe, North and South America. Constit. About 1% volatile oil; fixed oils, malic acid, tannin, mucilage. Medicinal parts are the dried ripe fruit and volatile oil. The leaf, known as cilantro, and whole or ground seeds are used in cooking. Description and medicinal uses: M. Wichtl, N. G. Bisset, Herbal Drugs and Phytopharmaceuticals, English Ed. (CRC Press, Boca Raton, 1994) pp 159-160. Production and constituents of seed oil: B. M. Smallfield et al., J. Agric. Food Chem. 49, 118 (2001).
 
Derivative Type: Volatile oil
CAS Registry Number: 8008-52-4
Literature References: Obtained by steam distillation of dried ripe fruit. Constit. Chiefly 60-70% linalool, a-pinene, g-terpinene, limonene, camphor, geraniol and geranyl acetate.
Properties: Colorless or pale yellow liquid. d2525 0.863-0.875. aD25 +8 to +15°. nD20 1.4620-1.4720. Almost insol in water; sol in 3 vols 70% alcohol; more sol in stronger alcohol; very sol in chloroform, ether, glacial acetic acid.
Optical Rotation: aD25 +8 to +15°
Index of refraction: nD20 1.4620-1.4720
Density: d2525 0.863-0.875
 
Use: Flavoring in foods; component of spice blends such as curry powder.
Therap-Cat: Carminative.

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