Coriander, also referred to as Cilantro or Chinese parsley, is an annual plant belonging to the Apiaceae family. Coriander is used in most regional cuisines. While Coriander leaves are most commonly used in cooking, Coriander seeds and stem are also used in various recipes. Coriander seeds (ground or whole) are mainly used in bread, in the preparation of certain liqueurs, Gin and a specific type of beer. Coriander is one of the ingredient in the preparation of the Indian aromatic blend Garam Masala as well as the chief ingredient in curry blends. Chopped Coriander leaves are also used for garnishing casserole dishes. Coriander leaves are better left uncooked as cooking may spoil its subtle taste.
The essential oil extracted from Coriander seeds is used to add flavor to candy, cocoa, chocolate, tobacco, as an essential ingredient in spices blends, pastry and alcoholic beverages.
In popular medicine, Coriander seeds facilitates intestinal activity. Coriander is rich in Coriandrol, a phytochemical recognized for its anti-cancerous properties.
|Nutritional value||For every 100 grams|
|Folic Acid||60 mcg|
|Vitamin B1||0.07 mg|
|Vitamin B2||0.01 mg|
|Vitamin B3||1.1 mg|
|Vitamin B6||0.15 mg|
|Vitamin E||2.5 mg|
|Vitamin C||27 mg|
|Contains Omega 3 fatty acid|