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Coriandrum sativum - Dhanyaka

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[[File:Coriander NP.JPG|thumb|right|''Dhanyaka'', ''Coriander'']]
Fruit, leaves, oil Coriander is aromatic annual plant of coriander all have an important value in spicesthe parsley family (Apiaceae). Green freshly It has slender stems with two types of lobed leaves are used to flavour and garnishing the food. Dry fruit is main ingredient in garam masalacan grow up 90 cm or 3 feet tall. Warm potency, unctuousCilantro, sweetish pungentculantrillo, bitter in tastedhania, remain sweetish after being digestedchinese parsley. Its uses in global food preparation is only the tip of the iceberg. Unbeknownst to many people, The seeds are usually known as coriander is packed with potential health benefits that most people completely miss when they toss this garnish into while the garbage after eating their meal. It has eleven components of essential oils, six types of acids (including ascorbic acid, better known as [[Vitamin C]]), minerals and vitamins, each having a number of beneficial propertiesleaves are called cilantro.
==Uses==
==Common names==
{{Common names|kn=|ml=|sa=|ta=kotthu malli|te=|hi=Dhaniya|en=Coriander}}
 
==Properties==
Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
===Dravya===
 
===Rasa===
Madhura (Sweet)
===Guna===
Laghu (Light), Snigda(unctuous)
===Veerya===
Ushna (Hot), Sheet (Cold)
===Vipaka===
Madhura (Sweet)
===Karma===
 
===Prabhava===
==Habit==
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