Cuisine
Fresh leaves and the dried seeds of
coriander are the parts most traditionally used as cooking herbs and spices. Matches with curry,
fish, ham, lamb, lentils, pork, stuffing, turkey.
Coriander roots
Coriander roots have a deeper, more
intense flavor than the leaves. Used in a variety of Asian cuisines, Thai
dishes, including soups and curry pastes.
Antioxidant
Coriander contains antioxidants,
which can delay or prevent the spoilage of food seasoned with this spice.
Studys found both the leaves and seed to contain antioxidants, but the leaves
have a stronger effect.
Medical uses
Chemicals derived from coriander
leaves have antibacterial activity against Salmonella choleraesuis. Coriander has been used as a folk medicine for the relief of anxiety and insomnia.
Experiments in mice support its use as an anxiolytic. Coriander seeds are used
in traditional Indian medicine as a diuretic by boiling equal amounts of
coriander seeds and cumin seeds.
In holistic and traditional medicine coriander used as a carminative and as a digestive aid. Coriander used as traditional treatment for type 2 diabetes, coriander extract has both insulin-releasing and insulin-like activity.Coriander has a significant hypolipidaemic effect, resulting in lowering cholesterol levels and triglycerides. This increase synthesis of bile by the liver and increase the breakdown of cholesterol into other compounds.
In holistic and traditional medicine coriander used as a carminative and as a digestive aid. Coriander used as traditional treatment for type 2 diabetes, coriander extract has both insulin-releasing and insulin-like activity.Coriander has a significant hypolipidaemic effect, resulting in lowering cholesterol levels and triglycerides. This increase synthesis of bile by the liver and increase the breakdown of cholesterol into other compounds.
Warning
Coriander can produce an allergic
reaction in some people.
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