Coriandrum sativum L. is the spices plant that using as medicinal plant including essential oil, belonging to the family Umbelliferae/Apiaceae. Its various chemical components in different parts are useful as antibacterial, antifungal and antioxidative. Therefore, plays an important role in preserving the shelf life of foods by preventing their spoilage. Leaves and seeds of coriander mostly used in folk medicine and its essential oil used for pharmaceutical products and as an ingredient in perfumes cause of non-toxic to humans. Coriander has not much defined as molecularly. It has not gone far enough investigated in that way yet. Breeding studies will probably result in more or less genetically identical varieties of coriander. The acceptability of the genotypes is determined by the amount of genetic variability in the germplasm. In this study, genetic variation between most known twelve coriander genotypes was investigated using two types of molecular markers; Sixteen iPBS primers and Eight SSR primers selected for polymorphism across the twelve coriander genotypes. The maximum PIC for a dominant marker is 0.49 for f = 0.5 and co-dominant marker is 0.43 for each primer; the PIC value was the mean of calculated PIC of all loci.