Coriander Seeds
Coriandrum sativum
Also known as: Dhania (Hindi) · Kotthamalli (Tamil) · Kothimir (Marathi) · Cilantro seeds
Both leaf and seed are medicinal — a cooling spice with clinically validated blood sugar and cholesterol-lowering effects.
Blood Sugar Effect
Reduces fasting glucose (3 RCTs)
LDL Effect
Reduces LDL in 4-week studies
Key Compound
Linalool + Quercetin
Pitta Balancing
Primary cooling spice in Ayurveda
About
What is Coriander Seeds?
Coriander is unique in that both its seeds and leaves are widely used in Indian cooking — and both have distinct nutritional profiles. The seeds are warming-to-cooling and used primarily as a spice; the leaves are intensely cooling (used in chutneys and garnish). Dhania is the primary digestive spice of Pitta types in Ayurveda — it uniquely cools the gut while still stimulating digestion. Clinical studies show coriander seed powder reduces fasting blood sugar, LDL, and triglycerides.
Nutritional Profile
What’s inside?
Health Applications
Why it matters
Diabetes & Blood Sugar
Quercetin and linalool inhibit alpha-glucosidase (slows carbohydrate digestion) and enhance insulin secretion. Multiple RCTs show 10–15% fasting glucose reduction.
Heart Health
Reduces LDL and triglycerides in clinical studies. Increases HDL. Quercetin reduces platelet aggregation (blood clot formation).
Gut Health
Linalool has documented antimicrobial activity. Coriander seed infusion (dhania pani) reduces IBS bloating and spasms.
Ancient Wisdom
In Ayurveda
Dosha Effect
Pitta-pacifying primarily, mild Kapha reducing
Guna (Quality)
Laghu (light), Snigdha (slightly unctuous), Sheeta (cooling)
Classical Note
The primary Pitta-pacifying spice in classical Ayurveda. The Tridosha digestive teas (Jeera + Dhania + Saunf) are the standard formulation for digestive fire maintenance.
Origin Story
From the field
Madhya Pradesh & Rajasthan · Central & North India
Madhya Pradesh and Rajasthan grow 80% of India's coriander seed crop. In the Kota district of Rajasthan, coriander is grown under the Rabi (winter) crop cycle by small farmers who have cultivated the same variety — 'Eagle' and 'Sindhu' — for generations. Dhania pani (coriander seed water, soaked overnight and drunk at dawn) is the traditional digestive tonic still prescribed by vaidyas across North India.
There are 23 ingredients in the Field Guide.