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  1. Singletary, Keith PhD


Coriander (Coriandrum sativum L.) is a spice obtained from the plant belonging to the family Umbelliferae (Apiaceae). The green, young coriander leaves, also known as cilantro, and the aromatic coriander fruit or seed find uses in curry meat dishes, poultry and seafood dishes, a variety of ethnic foods, puddings, breads, soups, and stews. In traditional remedies, coriander was used for relief of gastrointestinal maladies, although other historical uses included as an aphrodisiac, antibiotic, a remedy for respiratory ailments and pain, and a treatment for loss of appetite and memory. Current uses being investigated include its antioxidant, antimicrobial, diabetes-modulating, and neurological benefits.