Coriander (Coriandrum sativum L.) is aromatic plant which is widely distributed and cultivated in Mediterranean countries. The coriander seeds contain an essential oil (up to 1%), where monoterpenoid linalool is the main compound (>50%), and limonene, camphor and geraniol are present in signiﬁcant quantity. It has the advantage of being more stable and of retaining its agreeable odor longer than any other oil of its class. Leaves and seeds are employed as condiment in food industry, being used to ﬂavor various commercial foods such as liqueurs, teas, meat products and pickles. Besides aromatic, coriander seeds are recognized for their medicinal properties. The seeds and aerial parts of the plant were extensively used in traditional medicine for various ailments such as spasm, neuralgia gastric complaints, dysentery, dyspepsia and giddiness. Studies have demonstrated hypolipidemic action and effects of carbohydrate metabolism of C. sativum seeds. Seeds have been also recognized due to their antimicrobial potential against different pathogen bacteria and yeasts. Both hydrophilic and lipophilic extracts of coriander have demonstrated signiﬁcant antioxidant activities in in vitro and in vivo studies.