Many weeds, after cultivation, began to be used not only in cooking, but also in other areas of human activity. They are actively grown for personal and industrial purposes. One such example is coriander.

So where is the former weed being used now?

Description and appearance

A cultivated herbaceous annual plant that is used as a spice not only in the culinary arts, but also in other industries.

Important! The greens of the plant are called cilantro, and the fruits are called coriander.

Its height can reach 70 cm, the root system is similar to a spindle. The erect, smooth stem branches towards the crown, and the shape of the leaves is the same as that of parsley. Coriander has pink or white flowers and fruits in the form of ribbed small balls.

Types of spices

1. Amber- essential oil spice. It has abundant greenery and a distinct aroma. The leaves are very delicate in taste.
2. Caribe(almost an analogue of Amber).
3. Debut- cilantro grown for greens. The spice grows up to 30 cm in height. It has a strong aroma, pleasant and delicate taste.
4. Stimulus- a variety for vegetable combinations.
5. Borodinsky- a spice with juicy leaves and a bright aroma. It is used for preparing baked goods, salads, meat and fish.
6. Taiga- an annual plant with bright colors, dense greenery and a bright aroma.
7. Venus- late variety with a delicate aroma.
8. Vanguard- low-growing mid-season coriander with white flowers. The foliage is tender, so it is used for making salads.

Calories and nutritional value

100 g of product contains:

• 92.2 g water;
• 2.8 g dietary fiber;
• 1.5 g ash;
• 0.87 g mono- and disaccharides;
• 0.014 g saturated fatty acids.

Did you know? Coriander is an excellent honey plant, so coriander honey is highly valued among true connoisseurs of this product.

Ingredients of fresh greens:

• 3.8% carbohydrates;
• 2% proteins;
• 0.5% fat.

The calorie content of coriander is 216 kcal, and cilantro (leaves) is 23 kcal.

Chemical composition

Cilantro is a source of phytosterols, pectin and fiber. In addition, it contains vitamins (,) and minerals:

• copper (Cu);

Beneficial features

Coriander is a unique plant. It is used as an antioxidant, digestive stimulant, antiseptic and aphrodisiac in folk medicine. The spice thins the blood and improves cardiac activity (cleanses and strengthens blood vessels), has choleretic properties and helps increase appetite.

It is often used as an anti-inflammatory agent that reduces swelling. Coriander is also effective against atherosclerosis - it reduces the amount of cholesterol deposits on arterial walls, and in addition normalizes the menstrual cycle and has an antibacterial effect.

The minerals contained in the leaves of the plant prevent the aging process of the eyes and fungal skin diseases. In addition, the result of its use is the removal of toxins from the body.

Application

Coriander (seeds, herbs, essential oil) can be used in various areas of life. Most often this is cooking, but traditional healers also actively use the plant in their practice.

Seeds

The seeds are used as a seasoning for dishes in the form of seeds or powder. Often on the shelves you can find baked goods with the addition of cilantro, sausages with herbs and other dishes.

Whole grains are also used to make marinades and tinctures. Manufacturers add them to their alcoholic products (for example, gin or liqueur).

Greenery

Coriander greens are called cilantro; they are similar in appearance to parsley, but have a completely different taste. Most often, this spice is needed for preparing dishes of Caucasian, Thai and oriental cuisines. It is best to combine it with meat, poultry and fish.

Essential coriander oil is used in the production of perfumes. It is also used to improve the taste of certain medications. In addition, the oil serves as an ingredient in some cosmetics, liqueurs and soaps.

Use in cooking

Different parts of coriander differ in taste. Fresh greens have a pronounced aroma and taste; they are suitable for salads, meat dishes, soups and sandwiches (as a decoration). But you should be careful with such an additive: the specific taste can cause a negative reaction to the dish.

Important! Do not use the spice uncontrollably so as not to harm your body. Large quantities of seeds or greens can lead to gastrointestinal problems and allergies.

Coriander is also often used for preparing preserves, pickles and marinades. It is also suitable for Borodino bread and buns.
Delicious combinations with cilantro and seeds:

• cabbage dishes (cabbage soup, stewed cabbage, etc.);
• , peas;
• , bird, ;
• kvass, sour milk.

And remember that this plant does not tolerate heat treatment, so you need to add it at the last stage of cooking or when the dishes are ready directly to the plate.

Application in medicine

In folk medicine, coriander is used in combination with anise, anise and cumin. Here are some examples:

• the oil is used to lower blood sugar levels;
• tinctures from grains are effective in treating liver diseases, inflammation of the gallbladder, bronchitis and others;
• treated with a mixture of cassia leaves, yarrow, buckthorn bark, coriander grains and licorice roots (all mixed with hot water and applied daily);
• inflammation of the gall bladder can be treated with a mixture of cumin flowers, coriander seeds, watch leaves and hot water;
• An infusion of coriander grains and hot water will help with fever.

This plant is also effective for other diseases, but before use you should consult a specialist.

Application in cosmetology

Coriander essential oil promotes skin regeneration, it heals wounds and eliminates peeling. It is used to make face creams with an antibacterial effect.

Oil is also necessary for hair masks, which can strengthen hair follicles. In combination with burdock extract, masks are created to restore hair structure, enhance blood circulation and hair growth.

Perfume makers use coriander oil to make eau de toilette, perfumes and colognes in combination with citrus notes, pine and sandalwood.

Beneficial properties of coriander tea

To prepare coriander tea, you will need 1 tsp. seeds or powder and a glass of boiling water. It is used to treat allergic manifestations, relieve itching, calm, improve well-being, and remove toxins and waste.

For women

For women, tea will help:

• normalize the menstrual cycle;
• relieve abdominal muscle spasms;
• improve well-being during PMS and menopause;
• minimize the consequences of stressful situations;
• protect yourself from migraines and nervous disorders;
• cope with insomnia.

For men

Contraindications for use

For diseases and conditions listed below, it is better not to eat or use various parts of the plant for medicinal purposes:

1. Ulcer.
2. Gastritis.
3. Heart diseases.
4. Diabetes.
5. Hypertension.
6. Allergy.
7. Pregnancy and breastfeeding period.

Did you know? Coriander was brought to Central and Western Europe by the Romans, and in addition to cilantro, it is called Chinese, Mexican and Arabian parsley.

Coriander is an oriental spice. It is used as a seasoning for culinary dishes, a raw material for making perfumes and cosmetics, and as a means to treat various diseases. As a seasoning, cilantro is not dangerous to the body. If you use it as a remedy for an illness, then uncontrolled use can harm you. Remember that even in traditional medicine, consultation with a specialist will not be superfluous.

14.09.2017 183 views

Cilantro, colyandra, coriand, Chinese parsley are synonyms for one plant. The green mass is called cilantro, the umbrellas with seeds are called coriander. The lemon-pepper flavor of the herb with a slight bitterness differs from the hot-spicy fruits, more often used to add spice. A spice with a specific aroma is used to harmonize and enhance the taste of food. Although it is associated with the smell of bedbugs, which gives it decylaldehyde, this does not prevent the spice from being used in perfumes and cosmetics. The use of coriander seasoning in cooking is so widespread that it is easier to list the names of dishes with which it is not combined.

Where to add ground coriander

The aromatic spice is included in recipes for oriental dishes - it adds spice and pungency to sauces. It’s hard to imagine marinated fish, winter preparations, or salting lard without it. Crushed seeds are sprinkled on raw meat, whole peas are added to boiled and smoked sausages and shish kebabs. The fruits are used to preserve olives and are used to stew pork in wine. Dishes made from beans, beets, and peas are seasoned with cilantro and seeds. Together with caraway seeds and other spices, they are used for pickling mushrooms and cabbage. The spice is good in first and second courses, as an additive to coffee.

• Coriander is sprinkled on rye bread.
• Add to gingerbread dough, gingerbread, and marzipan.
• Used for the preparation of alcoholic beverages.
• Pour into beer wort.

The spice is a component of combined Indian mixtures - masala. Along with ginger, cloves, cardamom, asafoetida and other ingredients, it adds pungency to food. It is used in the composition of garam masala for meat, included in panch masala for vegetables and in a mixture for preparing dishes in the tandoor.

How can you replace coriander in a recipe?

In cooking, the spice is used in the form of green leaves, peas, and powder. The taste of food depends on the form in which the spice is added. To choose the best option for yourself, you need to prepare a dish according to one recipe with cilantro and grains. After heat treatment, the smell of Chinese parsley disappears, but the aroma of the essential oil in the fruit is fully revealed.

To obtain the original taste of oriental dishes, the ingredients are added strictly according to the recipe. If you are not satisfied with the aroma, you can find an analogue. Instead of leaves, add curly parsley or green basil. The smell of the dish will be different, but the taste will not be affected.

The seeds can replace cardamom or cumin. Compositional combinations are allowed. in the dish can be found in the previous article.

To enhance the aroma of the essential oil, the peas are roasted like coffee beans, then ground with a pestle or passed through a coffee grinder. Unlike the contents of a store-bought bag, the smell is much brighter. When adding spices, it is important to adhere to the specified proportions. For flavoring, you only need a couple of green leaves, which are thrown into the pan after turning off the stove.

What to cook with spices

Gourmets will love the bitter honey marinade. Ingredients:

• vegetable oil, honey, crushed coriander, soy sauce, taken 2 tbsp each;
• lemon or lime juice.

Dip salmon or salmon steaks into the spicy-sweet marinade and leave for 1 hour. The marinated fillet is sent to the oven for baking or grilled. Instead of fish, take chicken breast, meat or shrimp.

Why not serve a healthy salad of cucumbers, dill, and cilantro with the main course. For spiciness, the vegetable mixture is flavored with a pinch of ground grains and ginger, and seasoned with lemon juice or wine vinegar. It will help digest food and speed up metabolism.

What does coriander go with?

The aroma of the spice is revealed more clearly in a composition with other ingredients. Every housewife knows what dishes coriander is suitable for.

1. In home cooking, the seasoning is usually combined with garlic, bay leaf, hot pepper, and cumin.
2. An excellent composition is obtained from fruits, dill, basil, mint.
3. Turmeric, colyandra seeds, mustard, cumin, black and hot pepper, nutmeg powder and cloves will add flavor to the beef.
4. A mixture of spices, oregano (oregano), and curry is suitable for vegetables. You can read about that at the link.

The lamb is rubbed with a mixture of black and red pepper, coriander, oregano, anise, and cumin. Pork ham is stuffed with garlic, thickly sprinkled with caraway seeds and caraway seeds, and poured with red wine for 12 hours.

How much coriander in a teaspoon

In recipes, the amount of spices is indicated in grams. To avoid mistakes, if you don’t have a kitchen scale, you can use a spoon.

1. Half a teaspoon contains 1.25 g of fruit.
2. In a spoon without top - 2 - 2.20 g.
3. In a heaped spoon – 3.0 g.

1 hour l. ground seasoning contains 6 g, 1 tbsp - 15 g. Standard packages from the store are packaged in 20 g. The spice is included in curry, where the specific gravity is about 30%. The bulk density of the product will be determined by the volume and space between copies. Average coriander values ​​are above 520 kg/m3.

Coffee with coriander: recipe

The spice perfectly highlights the delicate aroma of coffee beans and is suitable for lovers of woody-spicy scents. Brew 150 ml of the drink according to the adapted recipe. Mix 1 incomplete spoon of cocoa, the same amount of cream, 2 liters. condensed milk, ½ calandra powder and combine with the drink.

Whatever spices are present in the recipe, the result depends on the cooking technology. If the drink is prepared over an open fire, you need to remove the Turk from the heat three times when the first bubbles appear. No less tasty is coriander tea, brewed in the classic way with the addition of spiced peas.

Cold coffee

Coriander is used in coffee making. The drink is brewed from Arabica or a blend, but a medium-roast Scandinavian blend containing 7 Latin American varieties is more suitable. It tastes like creme brulee, smells of sweet apple and flowers with a hint of tobacco leaf. They take it.

Ground coriander is a fragrant spice with a sweetish-sharp taste, which is obtained from the seeds of an annual plant called cilantro. Coriander is widely used in cooking around the world as a spice, but most often in eastern countries.

Coriander mainly consists of proteins and carbohydrates, as well as many vitamins and minerals, the calorie content of the product is only 24 kcal.

The Mediterranean is considered the homeland of this spice, where it was known even before our era. Following the Roman conquest of Britain in the first century, coriander eventually spread throughout Europe. In the 15th-17th centuries it was brought to the United States of America and Australia, and in the eighteenth century this spice appeared in Russia.

In ancient times, warriors took it with them on the road as a talisman when they went to war; it was believed that it gave strength and helped to heal from wounds. Cooks used coriander not only as a spice, but also as a natural preservative that protected meat from spoilage.

Currently, coriander is cultivated throughout the world. It is used not only as an additive in cooking, but also in cosmetology.

How is it different from cilantro?

Coriander is noticeably different from cilantro, despite the fact that this is the same plant, and the spices obtained from it are different. Many people confuse them, believing that they are the same spice under two different names, but this is not the case. Different parts of cilantro have different flavors and aroma and are used for different purposes.

• Cilantro is a green herb with a bitter-tart taste and a sharp, spicy smell, which is often used in dishes like parsley or dill.
• Coriander is the seeds of cilantro; it has a specific aroma and a spicy, bittersweet taste.

Ground coriander and green cilantro are rarely used to prepare the same dishes due to their specific differences.

What can I substitute for ground coriander in a recipe?

You can replace coriander in the recipe, for example, with cloves. These two spices have a similar aroma. It is enough to use 2-3 pieces. The following spices can serve as a good substitute for coriander:

• basil and black pepper;
• cilantro;
• a combination of mint, anise and thyme;
• a mixture of Provencal herbs.

If you don't have coriander or don't want to use it in a recipe for some other reason, feel free to choose one of the substitution options listed above. The main thing is to remember that everything should be in moderation, otherwise you can overdo it and thereby ruin the dish.

Useful properties and contraindications

The beneficial properties of coriander have been known to people since ancient times. Today, coriander is no less widely used in the field of medicine. It can benefit human health in the following cases:

• with inflammation of the endocrine system;
• for diseases of the visual system;
• promotes the removal of worms;
• has a positive effect on the body in case of liver diseases;
• normalizes the functioning of the stomach and intestines;
• improves appetite;
• helps relieve pain and improve the general condition of joint diseases;
• reduces blood cholesterol;
• strengthens blood vessels, which normalizes heart function;
• helps with cough;
• heals wounds;
• improves skin condition.

Despite the fact that coriander has numerous beneficial properties, it, like almost any other product, has individual contraindications. Coriander should not be eaten by people who suffer from stomach ulcers, heart disease, or diabetes. Contraindicated in pregnant women and nursing mothers.

Use in cooking

Ground coriander has a wide range of uses in cooking. This seasoning gives dishes a special specific taste and unique aroma. Most often coriander is added:

• as a seasoning for meat and fish;
• to various sauces;
• in pickling and preservation (using whole seeds);
• to a variety of baked goods;
• for salads;
• for soft and alcoholic drinks.

Nowadays, coriander can be found in the kitchen of almost any housewife. In some dishes, the use of this spice has become indispensable, and the above list cannot cover the entire range of uses of this spice.

One of the most popular seasonings in Asia. It is also called Chinese parsley, kolyandra, kishnets sowing, shlyondra, hamem, kishnishi, kinji, chilantro, kasnich. This plant is one of the few that combines a spice (leaves) and a spice (seeds). Coriander has been known to people since 5000 BC. Having spread throughout southern Europe, it reached northern Africa and then Asia. At first this plant was used in medicine, and then it came to cooking. Coriander even found its way onto the “pages” of ancient Egyptian papyri and Sanskrit texts. The Egyptians placed coriander seeds in the tombs of the pharaohs, believing that coriander was among the necessities of the afterlife. The Chinese believed that coriander caused arousal and prepared love potions based on it. And in China they believed that coriander makes a person immortal. The Romans whetted their appetite with coriander and took it with them on the road. It was with the Romans that coriander seeds came first to the British Isles and then to the rest of Western Europe. Around this time, coriander reached eastern and central Europe. It is believed that coriander was brought to Russia from Spain in 1830, although this fact does not prove that the spice was not known in Rus' earlier.

It has been proven that cilantro (coriander) is very beneficial for the cardiovascular system and the entire digestive tract. Chewing coriander seeds reduces the smell of alcohol and slows down the process of intoxication. In addition, cilantro has choleretic, antiseptic, and analgesic properties for stomach ulcers and gastritis. It is also useful for decreased appetite, weak intestinal motility and other unpleasant ailments of internal organs. Coriander nourishes the blood, improves the functioning of the heart muscle, and strengthens blood vessels. Coriander contains a fairly large amount of essential oils, which in alcohol tinctures give off the full aroma and reduce the unpleasant properties of alcohol. Coriander oils help digest heavy foods, remove toxins, and especially improve the digestion of starchy foods and root vegetables. Coriander seeds, or rather an extract of essential oils, are used in the recipes of some famous brands of gins. With cilantro, any food is absorbed easier, digested faster, and does not leave a feeling of heaviness. It is no coincidence that in the Caucasus, where there are so many long-livers and “hot horsemen,” cilantro is used to the maximum.

In different areas of the world they prefer to use different parts of this plant. Somewhere they like leaves (Azerbaijan, Armenia, Georgia), and in other places they like seeds (Mediterranean, China, Uzbekistan). But these are purely taste preferences - cilantro leaves, like its seeds, are equally healthy and tasty. The number of dishes that can be decorated with the spicy aroma of cilantro and coriander is in the thousands. Green cilantro is served as an appetizer or seasoning for main courses. In Asian countries (especially in China), they love this fragrant herb and season many dishes with it. This greenery is very popular in the Caucasus and added to numerous meat dishes. The well-known beneficial effect of cilantro on digestion goes very well with heavy meat foods, and the leaves, rich in vitamins and microelements, give health and decorate the taste of dishes.

Borodino bread, Abkhaz adjika, most Georgian sauces (satsibeli, tkemali, etc.), Korean carrots, canned fish, kharcho soup, lula kebab, Azerbaijani shish kebab, Georgian lobio and other national dishes are unthinkable without coriander. The obligatory use of coriander in many dishes has become so commonplace that we do not notice it. For example, Baltic canned sprat simply cannot do without coriander. Indian seasonings, such as curries and mixtures collectively called masalas, always contain a significant proportion of coriander. And in all oriental cuisine, coriander is added abundantly, making dishes not only aromatic, but also healthy. Coriander is used with pleasure in the Mediterranean countries, Africa and Eastern Europe. Slightly less popular in Western Europe, Latin America and South and North America. We can say with complete confidence that coriander is a global seasoning along with salt, pepper and bay leaf.

Nutrients contained in fresh cilantro (100 g fresh leaves):

Calorie content: 216.4 kcal
Proteins: 3.0 g
Carbohydrates: 54.5 g

Vitamins:
Vitamin A: 1.0 mg
Vitamin B1: 0.03 mg
Vitamin B2: 0.2 mg
Vitamin C: 5.0 mg
Vitamin PP: 2.1 mg

Microelements:
Iron: 3.0 mg
Potassium: 2043.0 mg
Calcium: 115.0 mg
Magnesium: 92.0 mg
Sodium: 141.0 mg
Phosphorus: 192.0 mg

The taste and aroma of greens and seeds are different, the purpose is also slightly different, as is the effect. Cilantro leaves have a fresh aroma, bright taste and sharp coloring. The seeds have a woody aroma, sweet taste and smell. Cilantro seeds (coriander) are good both in seed form (whole) and powder (ground). Coriander is very suitable for adding to meat dishes, when preparing soups and sauces. Fresh cilantro leaves are often added to salads, in the last stage of cooking soups and sauces, served as greens for meat dishes, such as barbecue or kebabs, and added to sandwiches. The leaves have a specific pungent odor and a specific taste that few people like, and they should be added with caution. Cilantro seeds are used much more widely. Most often, crushed, that is, ground coriander is used. It is added to bread, soups, meat dishes, pasta, sausages, Turkish shish kebabs, Thuringian sausages, bean and lentil dishes (Ful dish in North and Central Africa). In Greece and Cyprus, literally everything is seasoned with coriander. The French, who don’t really like coriander, call salads seasoned with coriander “Greek.” And what about the famous “Aphelia” - stewed lamb in red wine with coriander. In Greece, olives are preserved with a generous addition of this spice. Coriander has an amazing compatibility with other spices, skillfully camouflaging itself among them, but at the same time, enriching it with its taste and aroma. Many mixtures have been made using coriander as one of the main components.

Whole coriander is often infused in alcohol to form a coriander tincture. Many alcoholic drinks contain a squeeze of coriander seeds or whole seeds. Many famous gins contain coriander oil. Coriander is even added to beer. A drink infused with coriander has a calming effect, relaxes and strengthens the heart muscles. Whole coriander is usually added to marinades. Caucasian marinades with the addition of this fragrant spice are especially famous. Coriander can also be added to dough, vegetable salads or stews, and fermented milk products. It is better to grind the seeds immediately before adding, then the aroma will be fullest.

Famous oriental sweets include candied coriander. This delicacy was widely sold in the eastern bazaars of Turkey, Iran and Arab countries.

Recipes with cilantro and coriander

Ingredients:
1 kg veal,
2-3 onions,
2 bunches of cilantro,
2-3 grenades,
4-5 cloves of garlic,
500 grams of mayonnaise
salt and pepper - to taste.

Preparation:
Boil the veal, cut into centimeter cubes. Chop the onion finer than the meat, but not too fine. Peel the pomegranates and add the seeds, grate or crush the garlic, salt and pepper and add freshly chopped cilantro. Season with mayonnaise.

Ingredients:
500 grams of boiled rice,
4 eggs,
1 piece each yellow, red and green pepper,
1 bunch of green onions,
2 tbsp. spoons of ground coriander,
2 tbsp. spoons of vegetable oil,
salt, pepper (black) - to taste.

Preparation:
Chop the peppers and onions and fry for 2-3 minutes. Add boiled rice, heat it in a frying pan, stirring, for five minutes. Add the eggs after beating them. Stir the resulting mixture in a frying pan until the eggs are cooked. Season with salt, pepper and coriander, turn off the heat and cover with a lid. Let steam for a few minutes and serve.

Ingredients:
1/2 tbsp. brown lentils,
3 bunches of fresh spinach,
4 carrots,
1 large potato,
1 tbsp. spoon of ground coriander,
2 cloves of garlic,
2 lemons (for juice),
1 tbsp. l. olive oil,
salt.

Preparation:
Cut the vegetables into medium-sized pieces. Rinse the lentils in several waters, put them in a saucepan, add the vegetables, and add water to cover them completely. Bring to a boil and reduce heat. Add coriander, squeeze out garlic and lemon juice. Add some salt. Cook over low heat until done. Drizzle with olive oil and add fresh chopped spinach before serving.

Ingredients:
500 g boneless lamb,
1 tbsp. l. corn flour,
1 tsp. Sahara,
1 tsp. sesame oil,
2 tbsp. l. peanut butter,
200 g broccoli,
2 feathers of green onions,
1 clove of garlic,
2 tsp sherry,
1 tbsp. l. soy sauce,
1 tbsp. l. ground coriander.

Preparation:
A concave wok pan is best for cooking. Cut the lamb into thin strips. Mix cornmeal and sugar with sesame oil and pour it over the meat. Leave for half an hour. Heat the peanut oil in a wok, add the lamb and fry over high heat, turning continuously for about 2-3 minutes. Remove the meat, place it in a separate bowl, and add chopped broccoli, onion and garlic to the wok. Fry the vegetables for a few minutes - the broccoli should soften. Pour the sherry and soy sauce into the pan, add the lamb and sprinkle with coriander. Fry over high heat for a few more minutes.

Ingredients:
1 kg lean boneless pork,
500 ml dry red wine,
2 tbsp. l. ground coriander,
80 ml olive oil,
salt, pepper - to taste.

Preparation:
Rinse the pork, cut into cubes 1.5 by 1.5 cm. Place the chopped meat in a container with red wine, add one spoon of coriander and leave to marinate overnight. The next day, remove the pork from the wine, shake off the wine (do not pour out the wine) and fry in a deep frying pan in olive oil until crispy. Then pour the marianade into the frying pan so that it completely covers the meat. Add salt, pepper and simmer for about 2 hours over low heat under the lid. 20 minutes before the end of cooking, add the remaining spoon of coriander.

Small, hard, ribbed brown balls with a tart aroma - the well-known coriander. The beneficial properties of the plant are used in many areas of life - in cooking, cosmetology, and folk medicine. The plant is sometimes called cilantro. Clarification: - these are green leaves, and the fruits are called coriander. We will tell you in detail about the properties and uses of the plant.

About the spice

Cilantro is an annual herbaceous plant. Its leaves resemble parsley in shape, but have a more spicy aroma and bitter taste. The plant is called coriander for a reason: the green fruits have an unpleasant odor, reminiscent of a bug. This insect is called coriander in Greek.

Dried fruits smell completely different. The seeds owe their woody aroma to the essential oil content. It is this substance that makes them spicy. It’s not for nothing that coriander is added even to sweet baked goods.

The plant's homeland is the eastern Mediterranean. Its spread began in the era of great geographical discoveries - from the 15th century. Nowadays, cilantro is grown everywhere. In Russia, the growing area is the central and southeastern regions. Other plant names:

• Chinese parsley;
• calandra - in Belarus;
• sowing kishnets - in Russia;
• dhaniya - in India,
• sancho - in Korea.

What parts of the plant are used:

1. Greenery. Used fresh. The youngest leaves are collected as soon as the cilantro sprouts.
2. Dried cilantro leaves are harvested for adding to food and making medicines.
3. Coriander fruits are eaten only in dried form. First they are dried, then cleaned and crushed as necessary.
4. Coriander essential oil is extracted using steam distillation.

Compound

Widespread use is explained by the rich composition of the spice. It is a storehouse of vitamins, minerals and other substances necessary for humans. Vitamins in coriander:

• B1, B2, B3, B4 and B9.

Microelements:

• iron,
• manganese,
• selenium,
• zinc,
• copper.

Macronutrients:

• phosphorus,
• calcium,
• magnesium,
• sodium,
• potassium.

Fatty acid:

• stearic,
• oleic,
• linoleic,
• palmitic.

Coriander contains tannins, dietary fiber, starch and. The spice contains flavonoids, phytoncides, antioxidants, choline, and dodecenal - a natural antibiotic. The spice also contains alkaloids, fructose and glucose. Calorie content per 100 g of product: in leaves - 23 calories, in ground seeds - 298 kcal.

Properties

The spice is used in cooking for its spicy aroma and sweet taste. Coriander has the property of improving appetite. The spectrum of action of the plant is wide, which allows it to be equally successfully used both in cooking and in cosmetology and medicine. Main properties of cilantro:

• antiseptic,
• choleretic,
• painkiller,
• expectorant
• warming,
• soothing,
• anti-inflammatory,
• hemostatic,
• laxative,
• cleansing,
• anticancer,
• whitening,
• rejuvenating.

Benefit

What benefits can you get from eating coriander seeds?

• Improves blood composition due to iron content. To increase hemoglobin, eat a bunch of fresh cilantro every day.
• The iron in the plant helps prevent anemia. Moreover, coriander acts not only as a prophylactic, but also as a medicinal agent in the early stages of this disease.
• The spice normalizes cholesterol levels.
• Selenium removes waste and toxins, as well as heavy metals, from the body's cells.
• The spice is useful for joints: linoleic acid in its composition helps fight arthritis and rheumatism.
• Improves digestion. Essential oils help secrete gastric juice and enzymes.
• Cilantro greens neutralize bloating and gas formation in the intestines.
• Stimulates the functioning of the pancreas.
• The antibacterial properties of cilantro are the key to success in the treatment and prevention of diseases associated with infection by harmful microorganisms, such as salmonellosis.

Important!
The Polzateevo magazine clarifies: do not cancel the medications prescribed to you, just include coriander in your diet with the permission of your doctor.

• The benefit for women is to normalize the menstrual cycle. The spice softens premenstrual symptoms and relieves pain during menstruation. Effective for menopause.
• For men, coriander is very valuable because it is a natural male aphrodisiac. Its properties to enhance sexual desire are used in perfumery.
• Coriander strengthens the gums and, in general, has a positive effect on the condition of the oral cavity. The disease of the 21st century is caries. It occurs in almost all people with a European-type diet. The spice coriander helps prevent tooth damage or slow down the development of caries. Useful seasoning for stomatitis.
• There is a beneficial effect on the condition of the eye muscles and nerves. Vitamins A and E prevent various eye diseases and slow down their aging. In folk medicine, the properties of coriander are used to treat conjunctivitis.
• It is an antidepressant.
• Benefits of coriander for the skin: its antiseptic properties help fight acne, acne, and eczema. The plant can cure fungal skin diseases in the early stages.
• Combats flaking and dry skin.
• The seeds have a wound-healing effect. For cuts and scrapes, coriander powder will help prevent infections from entering the wound.
• Inflammatory diseases of the gallbladder and bladder can be cured with coriander as part of complex therapy.
• If you suffer from swelling in the morning, coriander will again help, or rather, a decoction of cilantro. Bags under the eyes and general skin fatigue can also be eliminated with the help of the plant.
• The spice whitens age spots.
• For the scalp, the use of coriander strengthens the hair follicles and, therefore, stops hair loss. Fat content is eliminated. Dandruff disappears. The spice is suitable for all hair types, so you can provide complete care to both oily and fine dry hair.

Application

Coriander in cooking is a seasoning for meat and fish dishes, potatoes, and cereals. Used in canning. It goes well with a variety of foods and is appropriate in dishes such as soups and salads. Add the spice to baked goods, for example, to black bread along with cumin seeds. It is used to flavor alcoholic products - liqueurs.

The substances linalool and geraniol are extracted from the seeds of the plant. They are used in the pharmaceutical industry to create drugs that help with stomach ulcers, gastritis and duodenal ulcers. In folk medicine, both a decoction of fresh herbs and dried crushed fruits are used for treatment. Interestingly, ancient shamans used the plant in magical rituals.

Harm

Such a useful spice can bring not only benefits, but also harm. The product may cause individual intolerance. The spice has a dosage, exceeding which has a negative effect on the body.

Advice!
Use no more than 4 g (1 teaspoon) of plant seeds per day, and 35 g of greens.

Side effects of cilantro:

• sleep disturbance, insomnia;
• disruption of the menstrual cycle in women;
• memory impairment.

Children should be given the spice with extreme caution, as it can cause stuttering. During pregnancy, coriander is not recommended. It can be eaten with caution in small quantities and only as a seasoning. For diabetes mellitus, the inclusion of coriander in the diet must be agreed with the doctor, since it contains glucose.

Contraindications for use:

• stomach ulcer,
• cholecystitis,
• gastritis,
• thrombophlebitis,
• cardiac ischemia,
• heart attack,
• high blood pressure.

Medicinal recipes

For a cold

You will need:

• cilantro seeds - 4 tbsp;
• ginger root - 4 small pieces;
• 4 glasses of water.

Lightly fry the coriander, mix with ginger and cook in water. When the plants have boiled down by half, filter the broth and drink in small portions until the condition improves.

For flatulence

Ingredients:

• coriander - 2 parts,
• anise - 1 part,
• - 1 part.

For 2 tsp. spice mixture - 100 ml boiling water. Pour in seasonings. Leave for 10 minutes. Strain and drink.

For depression

• 100 g seeds,
• 1 liter of red wine.

Leave the mixture for a week. Strain before use. Drink 0.5 cups 2 times a day.

For inflammation of the gallbladder

You will need:

• coriander seeds - 1 g,
• watch leaves - 3 g,
• caraway flowers - 4 g.

Boil the mixture for 10 minutes. Strain, take warm 20 minutes before meals, half a glass.

Anti-puffiness tea

Take:

• fresh cilantro leaves,
• water.

Raw materials and water are taken in a ratio of 1:4. Pour boiling water over the leaves, wait 5 minutes and drink.

For beauty

Lotion for problem skin

The product tones and fights inflammation. For 1 tbsp. cilantro leaves - 1 cup boiling water. Brew for 20 minutes. Wipe the skin twice - morning and evening.

Home peeling

• cilantro seeds,
• aloe,
• cumin,
• comfrey,
• elderberry flowers,
• licorice,
• lemon zest,
• sandalwood,
• vetiver,
• mineral water,
• lemon juice - for oily skin,
• milk - for dry skin,
• cosmetic clay.

Mix seeds and herbs in equal proportions. Add cosmetic clay. For the peeling procedure, dilute the mixture with mineral water in a ratio of 3:1. For oily skin, add a little lemon juice; for dry skin, add a little milk. For normal skin, the basic ingredients are sufficient. When the herbs swell, massage the mixture onto your skin for a few minutes and rinse with warm water.

In cooking

Mediterranean dish - marinated olives

Ingredients:

• green - 200 g,
• coriander grains - 10 pcs.,
• lemon juice - 1 tbsp,
• cold pressed olive oil - 1 tbsp.,
• ground black pepper, garlic - to taste.

Cooking:

1. Grind the coriander seeds.
2. Mix the spice with olives.
3. Mix the oil with lemon juice and black pepper. It tastes better if it is freshly ground.
4. Mix all products.
5. Add the grated clove of garlic and leave to marinate for 2 days.

Bon appetit, don’t get sick, and let coriander bring only benefits to you and your loved ones!