Coriander is a herb as well as a spice that not only gives your food an extremely appetising aroma and flavour but has cholesterol lowering properties as well. Commonly known as dhaniya or kothimear, this powerful herb is used by us in the culinary and in the medicinal field. Used to treat insomnia, the flu and constipation, coriander also plays an important role in eye care. The spice has lots of anti-oxidants, vitamin A, vitamin C and minerals like phosphorus in its essential oils which prevent ageing of the eye and macular degeneration. It also soothes the eyes against stress and protects them from diseases such as conjunctivitis.
Coriander has also been found to reduce blood sugar levels, which makes it extremely beneficial for diabetics.
And did you know that the disinfectant, detoxifying, anti-septic, anti-fungal and anti-oxidant properties of coriander are ideal for curing skin disorders, dryness and fungal infections? Coriander is also beneficial for menstrual disorders.
In India, coriander has traditionally been used for its anti-inflammatory properties but it possesses anti-rheumatic and anti-arthritic properties too.
Coriander has also been found to prevent and cure small pox. The vitamin C and iron in it strengthens the immune system and its iron content helps in curing anaemia.
The commonest use of coriander seed is in powder form (used in curries), where it is the bulkiest constituent, often roughly ground to give it a crunchy texture. The seeds can be likewise used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage.
Coriander is a characteristic of Arab cookery, being used in lamb and meat stuffings. Taklia, a popular Arab spice mixture, is coriander and garlic crushed and fried. Coriander with cumin is a common combination and features in Falafel and in the Egyptian appetiser Dukka, which consists of the above spices plus sesame seeds, hazelnuts, salt and pepper — all roasted and crushed. Coriander is included in many chilli recipes, such as Harissa, the hot North African red pepper sauce.
Coriander leaves are always used fresh. They feature in Spanish, Middle Eastern, Indian, Oriental and South American cookery. They are sprinkled like parsley on cooked dishes, minced or puréed in sauces and soups.
The author is a
Mumbai-based nutritionist