Satyori — Coriander (Dhanyaka) Herb Quick Card
Herb Quick Card
Coriander
Dhanyaka · Coriandrum sativum
Traditional Uses
The Charaka Samhita classifies dhanyaka among the trishna nigrahana (thirst-alleviating), daha prashamana (burning sensation-relieving), and chardighna (anti-emetic) groups of herbs. Charaka prescribes coriander for jwara (fever), trishna (excessive thirst), chardi (vomiting), atisara (diarrhea), and daha (burning sensation). It is included in formulations for mutrakrichra (dysuria) and mutraghata (urinary retention), and is recommended as a daily spice for maintaining healthy digestion without aggravating Pitta.
Preparations
Dhanyaka Churna (ground coriander seeds): 1-3 grams with warm water or in cooking. Coriander water: 1-2 teaspoons seeds soaked overnight in a cup of water, strained and consumed in the morning. CCF tea (Coriander-Cumin-Fennel): equal parts coriander, cumin, and fennel seeds steeped in hot water -- the most popular Ayurvedic digestive tea.
Dosage
Seed powder: 1-3 grams per day in divided doses or in cooking. Coriander water: one glass daily (1-2 teaspoons seeds soaked overnight).
Dosha Guidance
For Pitta types, coriander is arguably the single most important daily spice. Its cooling virya, sweet vipaka, and bitter-astringent rasas make it profoundly Pitta-pacifying while still stimulating healthy digestion. Pitta individuals should use coriander liberally and daily -- in cooking, as coriander water, as a garnish (fresh cilantro), and in herbal teas.
Synergistic Combinations
The most famous combination is CCF tea (Coriander-Cumin-Fennel), the premier everyday Ayurvedic digestive tea suitable for all doshas. In Shadanga Paniya, combined with Musta (Cyperus rotundus), Ushira (vetiver), Chandan (sandalwood), Parpata (Fumaria indica), and Shunthi (dry ginger) for the classical fever-cooling decoction.
Contraindications
Coriander is one of the safest herbs in the Ayurvedic pharmacopoeia, with an exceptionally mild side-effect profile. However, some individuals have a genetic predisposition (possibly linked to olfactory receptor genes) that causes fresh cilantro leaves to taste strongly soapy or unpleasant -- these individuals may prefer using the seeds, which have a different volatile compound profile and do not trigger the same aversion. Allergic reactions are rare but possible, particularly in individuals sensitive to other Apiaceae family plants (parsley, celery, caraway, fennel).
Tissues & Channels
Dhatus: Rasa (plasma), Rakta (blood), Mamsa (muscle), Shukra (reproductive)
Srotas: Annavaha (digestive), Mutravaha (urinary), Raktavaha (circulatory), Artavavaha (menstrual)
Where to Buy
For seeds, look for whole coriander seeds that are round, evenly tan-colored, and strongly aromatic when crushed. Indian coriander seeds tend to be slightly oval and more pungent, while Moroccan/European varieties are rounder and milder -- both are medicinal, but Indian varieties may be closer to what classical texts reference.
Shop Coriander on Amazon →Affiliate link — we earn a small commission at no extra cost to you.
Herbal Profile
Coriander is one of 50 herbs — but which ones are right for your body? Your Herbal Profile reveals your top 10 herbs, herbs to avoid, best preparations, seasonal calendar, and a daily protocol matched to your dosha.