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Fruit, leaves, oil of coriander all have an important value in spices. Green freshly leaves are used to flavour and garnishing the food. Dry fruit is main ingredient in garam masala. Warm potency, unctuous, sweetish pungent, bitter in taste, remain sweetish after being digested. Its uses in global food preparation is only the tip of the iceberg. Unbeknownst to many people, coriander is packed with potential health benefits that most people completely miss when they toss this garnish into the garbage after eating their meal. It has eleven components of essential oils, six types of acids (including ascorbic acid, better known as vitamin-[[Vitamin C]]), minerals and vitamins, each having a number of beneficial properties.