Six reasons to sprinkle some more
- May help lower blood sugar
- May benefit heart health
- May protect brain health
- May promote digestion and gut health
- May protect your skin
- May help fight infections
Moderation is key
Repeated intake at higher doses may cause some side effects, including allergic reactions and increased sensitivity to the sun.
This subtle, earthy, spice works well in Indian, Latin American and Middle Eastern cuisines. Its mild, versatile flavor is excellent in spice rubs for chicken and lamb, as well as soups and stews.
Coriander is a member of the parsley family, Apiaceae. It comes from the coriandrum sativum plant and is native to the Mediterranean and Middle East region.
Coriander (Coriandrum sativum L.) is the dried fruit of an annual herb belonging to the parsley family. The fresh leaves of the plant is called cilantro or Chinese parsley, and have a strong citrus flavour. The light brown, greenish yellow, green and brown coloured dried seeds are used whole or ground as a spice.
Coriander is cultivated in the Indian states of Rajasthan, Madhya Pradesh, Uttar Pradesh and Southern States like Andhra Pradesh, Karnataka and Tamil Nadu. The fruits have a fragrant odour and pleasant aromatic taste due to the essential oil content, which varies from 0.1 to 1.0 % in the dry seeds.