What is Coriander? | Amazing Health Benefits Of Cilantro or Coriander

Know The Top Most Culinary Uses of The Coriander, Nutritional Value & History of Coriander
Written by Food Stopper |15-Jan-2020 | 0 Comments | 14 Views

The Brief Introduction of Fresh Coriander, Scientific Name - Coriandrum sativum, Coriander (Dhaniya, Sambhar in Hindi) is the most popular and at the same widely used in almost every dish all across the globe because of its freshness and fragrance.

In Indian sub-continent sprinkle of finely chopped coriander add freshness and taste of the dish and is sprinkled on almost every dish. There are many names for the coriander as it is also known as Cilantro, or Chinese Parsley is an annual herb from the family of Apiaceae.

In the United States of America, coriander is termed as cilantro, it is known as Parsley and used almost the same way as in other parts of the world. In the Indian sub-continent, many dishes are made which the main ingredient is coriander, which we will discuss below. Because of its freshness and smell coriander is sprinkled over every dish.

In some of the dishes, coriander is grounded with some other Masalas to make a fine paste, which is then added to the main dish as its base. Usually, the fresh coriander is washed thoroughly and then finely chopped for the culinary uses.


Brief Description of the Coriander Plant

Coriander is found in Southern Europe, Northern parts of Africa and South-West Asian region. It is a very delicate and soft plant which grows in bunches and usually about fifty centimeters to twenty inches tall. The leave is not having any definite structure which is broadly lobed at the base of the plant.

The coriander plant also has flowers that are white to pale yellow, and these flowers are borne in small umbels. The plant of coriander is very delicate, and it is very easy to pluck by bare hands.


Top Most Culinary Uses of The Coriander

Coriander is not the main part of the cooking but mainly used to add freshness and fragrance to the dishes. Few pinches of coriander sprinkled over the dishes give additional flavor to the cuisine. It does not matter whether it is soup or starters, main course or side dishes, or even chaach(buttermilk) or other local Indian dishes add few pinches of freshly chopped coriander and enjoy the dish.

But still, there are few dishes in the Indian subcontinent which is based on coriander only, like tumbler Vadi - a delicious dish usually enjoyed in Maharashtra and some other parts of western and southern India. Freshly chopped coriander is mixed with roasted spice powder and other masalas and then coated with Besan and deep-fried, a very tasty dish and can be served as an evening snack or as a breakfast.


Nutrition Value of The Coriander

Usually, the whole plant of the coriander is used to make it into use for culinary uses, like its seeds, flowers, coriander leaves, and coriander stems. The nutrition value also differs in these parts as it is different in coriander seeds than in coriander leaves or stems.

Coriander leaves are having the right amount of Vitamin A, Vitamin C and Vitamin K, besides these the small number of dietary contents are also found in the coriander leaves. Coriander seeds are having less amount of Vitamins as compared to coriander leaves, but they are having a significant amount of dietary fiber, calcium, iron, selenium, magnesium, and manganese.

Coriander Seeds Nutritional Value



Health Benefits of The Coriander

It is advisable to add fresh coriander in your diet as it not only provides freshness & fragrance to the dishes but because of its various health benefits. Coriander and its seeds are very effective in controlling blood sugar, cholesterol and blood pressure.

# Low Blood Sugar: Coriander seeds and leaves are very effective to lower the blood pressure sugar in the human body. Those who are already having low blood sugar should avoid taking coriander in their diet or should take medical advice.

# Helpful in Digestion: Coriander is a very good digestive herb, it helps in relaxing contractive digestive muscles which slows down the process of digestion and helps in the digestive process.

# Reduce Blood Pressure: The individual who is suffering from hypertension can consume this wonderful herb for lowering the blood pressure. It helps in modulating positively gut activity and in addition to that having the diuretic effect on the body, which helps the individuals who are suffering from the higher blood pressure issues.

# Helps to Fight Food Poisoning: Coriander not only provides freshness and fragrance but also helps to fight food poisoning. It is having strong microbial effects against the pathogens borne by food. When you sprinkle the layer of coriander on your food, you are just assuring yourself to have an added layer of protection against the food poisoning.

# Helps in Improving Cholesterol Level: many types of research and studies have shown that coriander helps to reduce the bad cholesterol in the human body. In case you want to fight the bad cholesterol in your body and want to balance LDL to HDL cholesterol, this wonderful spice will surely help you to do the trick.

# Helps in Improving Urinary Tract Infection: Coriander seeds are very helpful in improving any urinary tract infection, also known as UTI. Coriander also helps in reducing the pain or discomfort with is associated with UTI and helps in improving the overall situation.

# Helps in Improving the Neurological Inflammation: Some of the studies published have shown that coriander is very useful in enhancing the Neurological Inflammation, which includes Parkinson, Alzheimer, Brain Tumor, Meningitis.


History of The Coriander

You must be surprised to know that coriander is native to Iran and also grow like a wild herb in the western parts of Asia and southern parts of Europe. But still, it is difficult to find out where this fragrant herb is wild and where it is cultivated.

But as discussed above coriander is mainly used in the cuisines of the Indian subcontinent, Africa, China and some other parts of the globe. The early British North American settlers took coriander with them and start their cultivation during the mid of seventeenth century.

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