Coriander oil has a sweet, spicy, warm smell, is nearly light olive green to pale olive green and has a watery viscosity consists of various components namely linalool, terpinene, camphor, pinene, geraniol and geranyl acetate. The contents of cis- and trans-linalool oxide were low. Presence of such chemicals makes Coriander oil best for medicinal and culinary uses. It is used to digestive, fungicidal, stomachic and diaphoretic reduce stress and mild depression. Coriander oil exhibits antimicrobial effects that may help fight food borne illnesses and pathogens.