Coriander, cilantro, meh they’re all the same, right? Same plant, yes, but different part and different effect. Cilantro is the leafy green part while coriander is the seed. So what’s so special about coriander? Anti-oxidants. And more.
Ayurvedic uses of Coriander
- Reduces or balances all 3 doshas
- Add coriander seeds to warm water for a soothing post-procedure drink
Ref: Course study at Greens Ayur Center, Oct-Nov 2011
Modern medicine research on Coriander
- Rich in 2 anti-oxidants
- Reduces pain associated with IBS
- Lowers blood pressure
- Other conditions, which could potentially benefit:
- other IBS symptoms including bloating, diarrhea, flatulence, indigestion stomachache
- metabolic syndrome (including Type-2 Diabetes, cholesterol issues, cancer, high blood pressure)
- inflammatory skin conditions (ezcema, psoriasis, rosacea)
Ref: 5 Healing Spices by Bharat Aggarwal, PhD, Experience Life magazine, Jan/Feb 2012
Ways to include Coriander in your diet
- Indian food, Moroccan, or central Asian (cauliflower, chicken, etc)
- Mix coriander seeds with pepper in a pepper grinder
- As marinade/seasoning for meats or fish or added to stews, salad dressing, and crock-pot cooking
- It’s also very nice in Tracy Anderson‘s turkey spinach crumble.
Coriander may not be the most universal spice, nor the most powerful on the health properties, but it blends well with cumin, and can be nice to add flavor and an additional health boost to dishes.