Coriandri Fructus, B.P. Coriander Fruit.

Botanical name: 

Related entry: Oil of Coriander

Coriander fruit (Coriandrum, U.S.P.; Coriander) is the product of Coriandrum sativum, Linn. (N.O. Umbelliferae), a plant indigenous to Southern Europe, and cultivated in England, Russia, and Morocco. It is collected when ripe and dried. The fruit consists of two firmly united mericarps, is nearly globular, about 5 millimetres in diameter, brownish-yellow in colour, glabrous, and crowned with the remains of calyx teeth and styles. On each mericarp five wavy primary ridges may be seen, and four more conspicuous straight secondary ridges; the transverse section exhibits two vittae on each commissural, but none on the dorsal surface, the drug has an aromatic odour, and an agreeable, spicy taste.

Constituents.—Coriander fruit contains about 1 percent. of volatile oil (specific gravity, 0.870 to 0.885), and yields about 5 per cent. of ash.

Action and Uses.—The aromatic and carminative properties of coriander fruit, due to its volatile oil, render it a suitable addition to purgative medicines to prevent griping, as in confection of senna.

Dose of powder.—3 to 10 decigrams (5 to 15 grains).

The British Pharmaceutical Codex, 1911, was published by direction of the Council of the Pharmaceutical Society of Great Britain.