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Coriander herb – Characteristics, Uses, Properties and Medicinal Uses

Coriander, which is basically an annual herb in the family of apiaceae is exotic to southern Europe and north America to southwestern Asia. The plant of coriander is a soft and hairless growing to 20 inches in height; with variable shape leaves loaded at the base of the plant. The coriander is a flowering stem having white or pale pink with the petals pointing away from the center. In the American usage, the seeds are generally called as coriander and the leaves as cilantro. Coriander oil used in the fruits gives them the bitter, pleasant, strong, sweetish and peculiarly aromatic color.

Early uses and Folklore:
– Hippocrates recommended use of coriander as a medicine. Later on, Late Bronze Age invaders introduced the coriander plant into Britain. They used coriander to flavor their barley gruel and mixed it with cumin and vinegar to preserve meat.
– The farmers in the Essex referred coriander by the name of Col.
– Coriander was thought to be an aphrodisiac and was added to love potions during medieval periods as, when it was consumed with wine it simulates the animal passion. The Israelites used coriander in their cooking and the Chinese believe that those who consume coriander seeds will be rewarded with immortality.
– Gerard defined coriander as a “very stinking herb” and was introduced to Mexico and Peru by the Spanish conquistadors. After then it became an integral ingredient in their chili.

All parts of the coriander plant are edible, but the fresh leaves and the dried seeds are the parts which are most commonly used in cooking. The fresh leaves are a main ingredient in most of south Asian foods like chutneys; it is also used in Chinese dishes and Mexican dishes also particularly guacamole, garnish and salsa. Chopped leaves of the coriander are garnished on dishes such as curries and dal. In Asian and Indian recipes, leaves are used in large amount and are cooked until their flavor is gone. Fresh leaves are used as salad in many countries. The seeds of the coriander are used as a spice in garam masala and Indian curries. Coriander seeds are also used in brewing certain styles of beer, mainly in Belgian wheat beers. The seeds of coriander plant are used with orange peel to add a citrus character. In spite, of the seeds and leaves the roots of the plant are used in variety of Asian cuisines; as they have a deeper and intense flavor. They are commonly used in Thai Dishes including curry pastes and soaps.
Coriander is common in Central Asian, Middle Eastern, Indian, Mediterranean, Mexican, South Asian, Latin American, Texan, African, Chinese, Southeast Asian and Scandinavian cuisine.
There are lots of other benefits of the coriander which can be also be listed. Medicinal uses and heath effects:
– Coriander contains antioxidants in it which prevents the spoilage of food filled with the spice. A research on the coriander shows that both the leaves and seeds contain antioxidants but the leaves are having higher proportion.
– Coriander can be used as medicine for diabetes as it contains insulin-releasing and insulin like activity.
– There are some of the chemicals derived from the coriander which contains antibacterial activity against salmonella choleraesuis and this acted to be the non-ionic surfactants.
– Coriander has a significant hypolipidemic effect resulting in lowering the levels of triglycerides and cholesterol and increasing the levels of high density lipoproteins.
– Coriander juice can also be applied on the face as a type of toner to clear the acne’s.
There are some of the plants which are same like coriander like Eryngium foetidum, Persicaria Odorata called as Vietnamese coriander, Papaloquelite, macrocephalum

Coriander is a useful herb but, it can also cause reactions in some people; so, be careful.

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