dhanyak plant


धान्यकं तुवरं स्निग्ध आवृष्यं मूत्रलं लघु l

तिक्तं कटूकं उष्णं च दिपनं स्मृतम् l l

ज्वरघ्नं रोचनं ग्राही स्वादुपाकी त्रिदोषनुत् l

आर्द्र तु तदगुणं स्वादु विशेषात पित्तानाशी तत् l भा प्र

Botanical Name:Coriandrumsativum. Linn.

·         Classification:

§  According To Modern

o   Kingdom – Plantae

o   Order –  Apiales

o   Family -Apiaceae

o   Subkingdom -Tracheobionta

o   Superdivision – Spermatophyta

o   Subclass –  Rosidae

o   Genus – Coriandrum

§  According To Ayurveda

  • Charak :  TrisnanigrahanaVarga

                    :  SitaprasamanaVarga

  • Sushruta :  GuducyadiGana
  • Vagabhatta-Guduchyadi gana
  • Bhavprakash: HaritakyadiVarga
  • Soushrutha Nighantu-Vidarighandadi gana
  • Dhanvantari Nighantu-Shatapushpadi varga
  • Raja Nighantu-Pippalyadi varga
  • Kaiydeva Nighantu-Oushadhi varga
  • Shaleegrama Nighantu-Hareetakyadi varga
  • Nighantu Adarsh-Jeerakadi varga
  • Priya nighantu-Shatapushpadi varga

§  Other Names Of Dhanyaka

  • Hindi name – dhania, dhanya
  • English name – coriander, Chinese parsley, collender
  • Bengali name – Dhane, Dhania
  • Marathi name – Dhaue, Kothimbir
  • Kashmiri name – Dhaniwal, Dhanawal
  • Punjabi name – Dhania
  • Tamil name – Kottamalli, Viral dhania
  • Gujarati name – Dhana
  • Telagu name – Dhaniyalu
  • Urdu name – Kishneez
  • Portugese name – Coentro
  • Italian name – Coriandolo
  • German name – Koriander
  • Japanese name – Koendoro
  • Arab name – Kuzbara, kuzbura
  • Armenian name – Chamem
  • Chinese name – Yuan sui, husui
  • Sanskrit Names-

Dhanyaka-the seeds resembles grains

Chatra-the infloroscence resembles the umbrella

Kustumburu-helps to relieve diseases

Vitunnaka-helps to relieve agony ,pain

Veshanagra-importantly used as spice


Hrudaygandha,sugandhi-has pleasent smell

sukshmapatra-leaves are too small

shakyogya-used as vegetable


  • General Information :

This plant grows annually but according to conditions, can grow in summer or in winter. The plant can grow up to 2 feet and can spread around up to 9 inches. The roots are of pale brown color with tap root system. Habit- Annual herb., Root- Tap root, branched, Stem- herbaceous , erect, cylindrical, fistular , ribbed, branched, glaucous with swollen nodes and aromatic. Leaves – Cauline, alternate ,exstipulate, petiolate, sheathing leafy base, glaucous, decompound, very much dissected when matured , leaflets are 2-3 lobed, linear lanceolate , entire, acute apex, unicostate reticulate venation. Inflorescence – compound umbel, primary umbel with an imvolucre of bracts at the base, the secondary umbels also with a similar involved of bracteoles. Flowers- the outer flowers of the umbel are with large and unequal petals. The central ones are smaller with equal petiols. Flowers are bracteates, pedicillate, complete, bisexual, pentamerous, epigynous. Outer flowers zygomorphic, central ones are actinomorphic, purplish white in colour . Sepals are 5  gamosepalous and calyx tube adnate to the ovary wall. Petals are 5 , polypetalous with  imbricate aestivation. Androecium contains 5 stamens, polyandrous, alternating with the petals with long filaments. Gynoecium is bicarpellarysyncarpous, with in ferior ovary wxileplancentation without style.


  • Types Of Plant’s:

Source –

  1. Gramya( Cultivated )
  2. Vanya( Wild )
  • Properties (Gunadharma):
    • Rasa –Madhur, Tikta, Kashaya
    • Vipak-Madhura
    • Virya- Ushna, Sheet
    • Guna- Laghu, Snigdha
  • Specific Parts:

Fruit, panchanga

  • Doshaghnata:

Vataghna, Pittaghna, pittashamana

  • Shlok:

नृत्यकुण्डकबीजानां चूर्ण माक्षिकसयुंतम ।

अविक्षीरेन सप्ताह पीतमश्मरीपातनम ।।A. hri. Chi 12/ 37.

धान्यकं तुवरं स्निग्ध आवृष्यं मूत्रलं लघु l

तिक्तं कटूकं उष्णं च दिपनं स्मृतम् l l

ज्वरघ्नं रोचनं ग्राही स्वादुपाकी त्रिदोषनुत् l

आर्द्र तु तदगुणं स्वादु विशेषात पित्तानाशी तत् l भा प्र

  • Benefits :

CoriandrumSativum is a commonly used in food preparations. The herb has its origin in south Europe and south western Asia.CoriandrumSativum is commonly known as Dhania in south Asia and cilantro and Parsley in European countries.   CoriandrumSativum has very strong smell that gives a great taste and fresh aroma to the food.

Aids in Weight Loss:

it helps in the reduction of fats and therefore, it is used for  weight loss purpose

 Good for Oily Skin:

Dhanyaka can absorb excess oil from face. If you have an oily skin, Application of dhanyaka juice on face and wash off after an hour is beneficial for oily skin.

Lightens Dark Lips:

Application of dhanyaka juice on  lips  lighten the colour of lips .

Lowers Blood Pressure:

dhanyak  can  reduce hypertension by lowering blood pressure. The herb is a good source of potassium, magnesium, calcium, manganese and iron as well as low in sodium. This high potassium and low sodium ratio helps control heart rate and blood pressure.It also maintain the LDL level in blood.


Fant kalpna of Dhanyaka mixed with sugar and taken in morning alleviates even severe burning sensation immediately.


Decoction of Dhanyaka, Balaka, Shunti, and Bilva alleviates amashoola,  constipation. this is digestive and appetizer also.


Dhanyaka pounded and mixed with sour and salt is useful in vomiting.powder consisting of Dhanyaka,Ativisha,Kantaka srungi and gaja pippali should be taken with honey in vomiting,diarrhea of children


 Dhanyaka and Shunti siddha jala alleviates indigestion caused by Ama and it is diuretic also

T Kantakari or Shunti and Dhanyaka siddha jala acts as carminative of wind and stool.


Churna of 10gm of Dhanyaka and 20 gm of Jeeraka cooked with Jaggery.This is given to patient to treat vatarakta

water boiled with Dhanyaka is used in gulma.

Cough and asthma in children
Dhanyaka mixed with sugar should be given with rice water in treatment of Asthma and cough of children.

Cineole and other acids in essential oil helps to cure skin inflammation.It is also used in dry skin,eczema and fungal infection.

  • Formulation ( Kalp ):

Dhanyakphanta, Dhanyakadihima.

Chandra prabha vati

Kankayan vati

Brahmi vati

Ayurvedic Medicines with Dhanyak as mentioned in Charaka Samhita

Saindhvadi churna-used in kshatkshina (cha chi-kshataksheena)

Chritrakadi grutha-shotha (Cha.Chi.Kshavathu)

Dadimbadi Grutha-gulma,pleeharoga,pandu (Cha.chi Panduroga)

Agruvadya taila-Jwara-(ch.chi-jwara)

Trashudani Ghrita,Hingusaivarchaladi gruta,pippalydi ghrita-Gulma(Ch.Chi-gulma)

Hinguvadi gutika-Adhmana,Shoola,Gulma,Pandu(Cha.Chi. Gulma)


In Sushruta Samhita-


In Ashtanga Hrudayam-

Hinguvadi churna-Adhmana,Shula,gulma,Pandu

Dadimashtaka Churna-Atisara


Yavanyadi Churna-Rajayakshma

Kushmanda Rasayana-Kasa,Shwas,Kshaya

In Bhaishajya Ratnavali-

Dhanyakadi Hima-Daha

Dhanyagokshura Ghritam-Mootravaha

Dhanyanagaradi kwath-Jwaratisara

Dhanya shunthi-Jwaratisara

In Sharangadhara Samhita-

Dhanyaka panchaka kwath-Amatisara

Guduchyadi Kwath-Jwara,Raktavata


  • Dosage :

Choorna          : 1 to 3 gm.

Hima               : 20 to 25 ml.

Quatha            : 40 to 50 ml.

Phanta : 20 to 40 ml.

Taila                : 1 to 3 Drops.

  • Chemical Composition:

The fruit contains an essential oil containing  coriandrol. It contains fixed oil, protein, fat, calcium, iron and phosphorus also.


  • Home Remedies :
  • Trsna ( Thirst )

Drinking Decoction of Dhanyaka( Coriandrumsativum ) mixed with sugar in the morning  will alleviate Trsna ( Thirst ), Daha (Burning sensation ) and acts as Srotosodhaka (Clears the Channels).

  • Daha ( Burning Sensation )

Dhanyakahima( Cold infusion ) taken with sugar in the early morning will alleviate even severe burning sensation immediately.

  • Atisara ( Diarrhoea )

Kwatha ( Decoction ) prepared from Dhanyaka ( CoriandrumSativum ) is very useful in Atisara ( Diarrhoea ), Trsna ( Thirst ) and Daha ( Burning Sensation ).

Kwath prepared with Dhanyaka,Balaka,Shunthi and bilva is given in amadosha,malabaddhata and ajirna

Ghee prepared with 4 times of water and Dhanyaka paste is given in Pittaj atisara.

Water processed with Dhanyaka and Balaka is given in Trushna vyadhi and atisar

  • Amavata ( Rhumatoid Arthritis )

Decoction of Dhanyaka (Coriandrumsativum ) and Nagar ( Zingiberofficinale ) is prepared and mixed with Erandmulakwatha ( Decoction of root of Ricinuscommunis ) will over come all kinds of Vataja disorders and Amavata (Rhumatiodarthiritis).

  • Research Corner :
  1. The present study investigated the antioxidant activity of Coria drumsativum on TAA- induced hepatotoxicity in the male rats. Phenolic content and antioxidant activity were evaluated in the coriander leaves and seeds. Treatment with coriander leaves and seeds helps in improving the adverse effect of TAA- induced hepatotoxicity; also the histological study confirms this finding.
  2. The aims of this study were to test antifungal activity, toxicity and chemical composition  of essential oil from C. sativum l. fruits. C. sativum essential oil is active in vitro against M. canis and Candida spp. Demonstrating good antifungal activity.
  3. To establish its utility in Diabetes mellitus, the present study evaluated the antidiabetic and antioxidant effects of CS in alloxan- induced diabetic rats. These results indicate that the extracts could protect liver function and exhibited hypoglycemic, hypolipidemic, and antioxidant efficacies in the diabetic rats .theseresults support the use of this plant extract to man age Diabetes mellitus.
  4. The study aim was to investigate potential hypoglycemic (and hypolipidemic) activity of CS-extract after a single oral dose and after daily dosing for 30 days (sub- chronic study) in normal and Obese – Hyperglycemic – Hyperlipidemic (OHH)Merionesshawi rats, the present study validates the traditional use of coriander in diabetes.
  5. The antioxidant and free – radical – scavenging property of seeds in Vitro was studied and also investigated whether the administration of seeds curtails oxidative stress in the kidney of streptozotocin – induced diabetic rats. These results show that C. sativum seeds not only possess antihyperglycemic properties but antioxidative properties also.




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