Electron spin resonance (ESR) is a powerful technique to detect radicals trapped in cellulosic food products and has been suggested as a useful method for identification of irradiated herbal foodstuffs. Coriander spice which has important medicinal properties was investigated using ESR spectroscopy. Radicals in natural and irradiated coriander samples were determined at room temperature. ESR spectra of natural sample were characterized by a single central signal with g = 2.0045 value and gamma irradiation produced satellite peaks attributed to cellulose-like radical which is used as a marker for detection of irradiated cellulosic plant products. The spectroscopic splitting values of radicals were determined. Dose dependency and stability of this center were analyzed by dose response and kinetic measurements. The reported results about activation energy, thermal life time and dose response relationship of the cellulose-like radical accurately prove that ESR can be used for identification of irradiated coriander spice seeds.