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CORIANDER

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Originally appearing in Volume V07, Page 146 of the 1911 Encyclopedia Britannica.
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CORIANDER , the See also:

fruit, improperly called See also:seed, of an umbelliferous plant (Coriandrum sativum), a native of the See also:south of See also:Europe and See also:Asia See also:Minor, but cultivated in the south of See also:England, where it is also found as an See also:escape, growing apparently See also:wild. The name is derived from the Gr. Kopcs (a See also:bug), and was given on See also:account of its foetid, bug-like See also:smell. The plant produces a slender, erect, hollow See also:stem rising 1 to 2 ft. in height, with bipinnate leaves and small See also:flowers in See also:pink or whitish umbels. The fruit is globular and externally smooth, having five indistinct ridges, and the mericarps, or See also:half-fruits, do not readily See also:separate from each other. It is used in See also:medicine as an aromatic and carminative, the active principle being a volatile oil, obtained by See also:distillation, which is isomeric with See also:Borneo camphor, and may be given in doses of 2 to 3 minims. On account of its pleasant and pungent flavour it is a favourite ingredient in hot curries and sauces. The fruit is also used in See also:confectionery, and as a flavouring ingredient in various See also:liqueurs. The essential oil on which its aroma depends is obtained from it by distillation. The See also:tender leaves and shoots of the See also:young plant are used in soups and salads.

End of Article: CORIANDER

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