¹Hacettepe Üniversitesi, Eczacılık Fakültesi, Eczacılık İşletmeciliği Anabilim Dalı, 06100 Sıhhiye, Ankara, Türkiye
²Ankara Üniversitesi, Eczacılık Fakültesi, Farmasötik Botanik Anabilim Dalı, 06100 Tandoğan, Ankara, Türkiye DOI : 10.12991/mpj.2018.36 Coriander (Coriandrum sativum L.), which is a plant belonging to the family Apiaceae, has been used for medical and nutritional purposes since 1500 BC and today it is quite common for people to use it as medicine. All parts of this plant, but especially fruit, are often used as spices in foods. The fruit of the plant is called "kişniş" in Turkish. The essential oil of coriander, which is not harmful to human health and has a long history, is used as an aroma or preservative in foods, as a therapeutic agent in pharmaceutical products (antimicrobial, antimutagenic, anthelmintic, anticonvulsant, diuretic, gastric mucosal protector) and as aromatizer in perfumery. This review aims to examine the botanical and chemical properties, traditional use, biological activity and history of coriander. Keywords : Coriandrum, functional food, fruit, spice, review