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Many are familiar with the culinary uses of Cilantro leaf, one of the most popular spices used in Latin American cuisine and referred to by the common name, cilantro. The dried seeds of Cilantro are referred to as coriander and are also used in cooking, especially in curries from various parts of India, and in Chinese, Portuguese, and African cooking. The plant itself is in the Apiaceae family and is native to a very wide region spanning southern Europe, North Africa and southwestern Asia. Cilantro is actually the Spanish word for Corrianer derived from the Latin; Coriandrum.


Both the leaves and seed (oil) have been tested for antioxidant activity and been determined to contain these properties*. The leaves seem to have the highest amount of activity in regard to antioxidants. The mechanism of action is still unclear. A literature search also found traditional use of Cilantro (leaf and seed) as a diuretic.*

Uses of Cilantro


This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner such as a naturopathic physician.

Active Constituents

Flavonoids, Capric Acid, Essential Oil

Parts Used

  • Leaf

Important precautions

Not for use during pregnancy. If you have a medical condition or take pharmaceutical drugs please consult your doctor prior to use.

Additional Resources

Aga, M; Iwaki, K; Ueda, Y; Ushio, S; Masaki, N; Fukuda, S; Kimoto, T; Ikeda, M et al. (2001). Journal of ethnopharmacology 77 (2-3): 203-8.

Wangensteen, H.; Samuelsen, A. B.; Malterud, K. E. (2004). “Antioxidant activity in extracts from coriander”. Food Chemistry 88 (2): 293

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