Coriander, a sweet smelling herb, is extensively cultivated in Europe, North Africa, India, South America Malaysia, Thailand and China, though it is a native of the Mediterranean region. It is one perennial herb that is used all over the world as a condiment or garnish. Both the fresh leaves and the dry seeds are used. The seeds have a long shelf –life. In order to obtain best results the coriander seeds are roasted (without oil) and finely powdered before use.
Coriander is rich in various food elements. A large percentage of it is water, besides which it also contains proteins, fats, minerals, fibre, carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin niacin and vitamin A, B1, B2 and C.
Did you know??! – It acts as a –
- Natural expectorant
Therefore coriander is used as a kitchen remedy for:
-removing catarrhal phlegm
-indigestion, digestive disorders, nausea, dysentery, hepatitis, ulcerative colitis
-skin disorders like pimples, blackheads, and to tone facial muscles
-excessive menstrual flow
-blood sugar as it has its effect on the endocrine glands
Fresh coriander is used in chutneys, sauces, curries and soups. Dried coriander is an important ingredient of curry powder. It is used in pickling spices, sausages, seasoning, and confectionery and for flavouring spirits especially gin.
It is further used:
- As an analgesic as it reduces pain.
- As a depurative due to its blood purifying capability.
- As a deodorant and a mouthwash.
- It also works as a natural chelation treatment. So all you weight watchers can try it out!
In the world of cooking, coriander has been freely used in non-vegetarian preparations as it prevents fats turning rancid. The herb comprises of substances that eradicate meat spoiling bacteria and fungi.