Coriander is largely used by the natives as a condiment and along with betel nuts and pan leaves. It is described as carminative, refrigerent, diuretic, tonic and aphrodisiac. A cold infusion of coriander is given with sugar for the relief of internal heat and thirst.1 A decoction of coriander and ginger is given in dyspepsia and indigestion. Coriander enters into the composition of numerous cooling and carminative medicines. The fresh leaves of the plant are pungent and aromatic. They are used for preparing a sauce or chatni, in the same way as the leaves of spearmint (pudinά).2