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If nothing else works, then I would suggest slicing hot peppers into water. Boil them for 15-20 minutes. Strain and let cool enough to pour into a spray bottle. Spray them down. Keep in mind that this will stick to the plants, and being an alkaline solution, the best way to get this off to eat them is to use an acid such as lemon juice. After, you may wash them with water.

I didn't see any information on which coriander seed is better for root seasoning. Many factors affect flavor in the leaves, sun, water, soil, etc and these affect root taste as well. I found an article that may help in the growing and harvesting. Keep in mind that coriander does not like hot weather. It is a "cool season crop" and will bolt when temps reach 80s F. Many of us grow it in the spring and another batch in the fall. http://shesimmers.com/2011/07/how-to-grow-coriander-for-the-roots-to-use-in-thai-cooking.html. While we are on the topic of SE Asian cuisine, take a look at this: https://www.gardeningknowhow.com/edible/herbs/vietnamese-cilantro/vietnamese-cilantro-herbs.htm
Finally, an article with tips on growing cilantro: https://www.gardeningknowhow.com/edible/herbs/cilantro/tips-for-growing-cilantro.htm