Coriander seeds are said to be found in ruins way back to 5000 BC! The name comes from the Greek word 'Koris'. Even though a native of the Mediterranean region, it has found its way into kitchens all over the world. Popularly used for its taste, aroma, health benefits, and medicinal value, it is important in spice bouquets.
Coriander is a plant in fresh form. It has fruits when dried are called coriander seeds. These are also ground in powder form with different textures for a variety of tastes and aromas. Coriander is a wonderful source of fiber, rich in iron, manganese, and magnesium. It lowers bad cholesterol and is an antioxidant-rich herb. It helps lower blood sugar, fight infections, and promote heart, brain, skin, and digestive health. It improves eyesight, reduces menstrual cramps, and treats digestion.
Coriander has a refreshing lemony lime flavor. Those who do not like it compare it with a soapy taste. Used for garnishing, chutneys, and forming part of cooked delicacies, 'Kothimbir Vadi is a popular snack in Maharashtra. Whole coriander seeds are used in pickles and many cuisines for their nutty and crunchy taste.
Coriander powder is generously added in 'tadka' and forms part of many delicious delicacies. Curries and gravies cannot be made unless coriander powder is added to them. Its mild aroma instigates the appetite. Coriander is used to cure digestion and intestinal gas. It is also used to treat measles, hemorrhoids, worms as well as infections caused by bacteria and fungus. The word “cilantro” is the Spanish name for coriander leaves. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.