Common Name: Coriander
Scientific Name: Coriandrum sativum, also known as cultivated
coriander, belongs to the Apiaceae family, which in turn belongs to the class
Angiosperms (flowering plants).
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Coriander is a tender plant that grows up to 50
cm tall. The leaves are ariegated, broadly lobed at the base of the plant, and
slender and pinnate on the flowering stems. The flowers are borne in small
umbels and are white or very pale pink. The fruit is a dry, spherical, split capsule.
Culinary Uses: Coriander is used in cuisines worldwide. The
fresh leaves are an ingredient in many dishes, such as salsas, salads, and
guacamole, a traditional Mexican dish made with ripe avocados, salt, a squeeze
of lime juice, chopped coriander, and/or chili peppers, onions, and/or
tomatoes. It is also widely used as a garnish for soups, fish, and meat dishes.
Coriander leaves are often used raw or added to dishes just before serving, as
heat reduces their flavor. The leaves spoil quickly when cut from the plant and
lose their aroma when dried or frozen. The dried fruit consists of coriander
seeds. Outside of Asia, coriander seeds are widely used in pickling vegetables.
They are also used in sausage making in Germany and South Africa. In Russia and
Central Europe, coriander seeds are an occasional ingredient in rye bread. This
bread is made from 250g rye flour, 400g white flour, a tablespoon of olive oil,
a tablespoon of salt, a pinch of sugar, a tablespoon of yeast, nigella seeds,
warm water for the dough, and a little semolina for garnish. In North America,
the seed powder is ground with chili peppers and used as a spice with meats.
Coriander root is also used in a variety of Asian dishes, such as soups and
curries.
Medicinal Uses: Fresh coriander leaves and seeds are an
integral part of Indian diets. Chopped leaves and coriander powder are used to
garnish various foods in India. The leaves and seeds are also believed to have
a significant effect on digestion. They prevent bloating and control spasmodic
pain according to Ayurveda [meaning "science of life"], a system of
traditional medicine that originated in the Indian subcontinent and spread to
other parts of the world as a form of alternative medicine. The word
"Ayurveda" in Sanskrit is composed of "ayus" [āyus],
meaning life, and "veda" [veda], meaning science or knowledge. This
traditional medical knowledge has evolved over successive eras and remains an
influential medical system in South Asia today.
Coriander contains both cineole and linoleic
acid. These acids have anti-rheumatic and anti-inflammatory properties, helping
to reduce skin inflammation.
It has been shown that consuming coriander
positively reduces blood pressure in many patients with hypertension, thus
helping to lower the risk of heart attack. Coriander is a rich source of
calcium, an essential element for bone health. It aids in bone regeneration and
increases bone density.
Coriander's benefits include managing diabetes.
It helps stimulate the endocrine glands and increase insulin secretion, which
aids in the proper breakdown of sugar in the body, thus helping to control
diabetes.
Coriander is a natural diuretic, meaning it
helps increase urination volume and frequency, flushing toxins from the body.
Coriander contains citronellol, a powerful
antiseptic. It helps speed up the healing of mouth ulcers and prevents bad
breath.
Coriander is rich in borneol and linalool,
which aid digestion. It also helps prevent diarrhea. Coriander contains vitamin
A, riboflavin, niacin, folic acid, vitamin C, vitamin K, and carotene. All of
these elements help prevent osteoporosis.
Coriander seeds are a rich source of iron, a
deficiency of which causes anemia. Therefore, it is recommended that coriander
seeds be a staple in your daily diet.
Coriander also helps lower bad cholesterol
without affecting good cholesterol, thus reducing the risk of heart-related
disorders.
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