the dhanyaka (coriander) is botanically identified as coriandrum sativum linn belongs to apiaceae (shatapushpa kula) family. it is a commonly used spices and medicine in ayurveda. in ayurveda, ardha dhanyaka (wet coriander), sushka dhanyaka (dry coriander), and dhanyaka shaka (fresh coriander leaves) are different forms of coriander used for their medicinal properties. dhanyaka (coriandrum sativum linn) beeja (seeds) consists of, kashaya, tikta rasa (astringent and bitter taste), snigdha laghu guna (unctuous, light properties), ushna veerya (hot in potency) and madhura vipaka (undergoes sweet metabolism). it acts as tridhosha shamaka (mitigates vata, pitta and kapha), deepana (appetizer), pachana (enhances digestion), mutrala (diuretics), jwaraghna (anti-pyretic), grahi (absorbent), trishnanigrahana (subsides excessive thirst), dahahara (cooling), chardighna (antiemetic), swasahara (anti-asthmatic), krimighna (anti-microbial), and hridya (cardiac tonic). observations and results: the qualitative and quantitative analysis shows oil yield 7.89% and 9.25%, odour- pleasant, colour- greenish brown, taste- spicy, acid value - 8.569 & 7.568, iodine value - 42.12 & 82.39, saponification value - 285.36 & 236.23, ester value- 265.35 &226.521 in aqueous & methanol respectively. phytochemical analysis of dhanyaka extract shows presence of carbohydrates, alkaloids, flavonoids, glycosides, tannins, gas chromatography and mass spectrometric analysis indicates the presence of -linalool as major chemical constituent along with other essential components, which is widely used in the markets of food, pharmaceutical, cosmetic and aromatherapy.