*Coriander is the name of the plant, Coriandrum sativum, and also the leaves and seeds it produces.

*It is also known as cilantro or Chinese parsley in some countries.

*The fresh bright green, vibrant leaves and tender stems are used as a seasoning herb and also to add color and flavor to salads, stews, soups, curries, rice, dal (Indian) and chutneys.

*Coriander roots are also used Thai cuisine.

*They have a fragrant flavor, somewhat similar to lemon and sage.

*Buying and storage: Select fresh, brightly colored bunch of leaves without any discoloration, wilting, slime or holes on the leaves. Chop off the roots, pat them dry and store in airtight containers in the refrigerator. They can also be frozen after quickly blanching them in boiling water, but lose their flavor.

Is it raw?

Yes, all fresh leaves in the supermarket are raw and can be eaten raw in salads. Also available in frozen form. Overcooking or heating to high temperatures destroys the nutrients.

Health Benefits

1. Coriander has essential oils and flavonoids that have anti-microbial, anti-bacterial and anti-cancer properties. The anti-diabetic and cholesterol-lowering effects are still being studied by the scientists.

2. Has flavonoids, caffeic acid and chlorogenic acid, the phenolic compounds that act as antioxidants that scavenge the free radicals from the body. They also have anti-microbial, anti-viral, and anti-cancer properties.

3. These phytonutrients also help reduce the risk of inflammatory disease like rheumatoid arthritis and cancers.

4. In traditional medicine, coriander is used to treat indigestion problems, IBS, nausea, dysentery, hepatitis, colitis, diabetes, relieve bloating, reduce fever, and reduce flatulence.

5. Very good source of beta-carotene, a precursor of Vitamin A. It enhances the eye sight, fights against acne, results in smooth radiant skin.

6. Good source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, maintains the elasticity of skin and blood vessels, increases the absorption of iron from the intestines and prevents bruising of the skin.

7. Vitamins C and E along with beta-carotenes act as antioxidants, scavenge the free radicals, preserve the integrity of cell membranes, and prevent the damage caused by them by reducing the risk of heart diseases, cancer and other degenerative diseases.

8. Good source of Vitamin K, which prevents internal and external bleeding.

9. Good source of folic acid, which is promotes a healthy heart. It prevents the accumulation of homocysteine, an intermediary metabolite of protein metabolism, which promotes atherosclerosis by reducing the integrity of blood vessel walls and by interfering with the formation of collagen.

10. Moderate but significant source of other B-group vitamins like thiamine, riboflavin, niacin, and B6 that are essential to enhance the energy production from the foods.

11. Moderate source of minerals like calcium, iron, potassium, phosphorus, magnesium, zinc and manganese which play a very important role in maintaining proper metabolic activities of the body.

12. Good source of dietary fiber. It adds roughage to the contents of the intestines, promotes satiety, promotes the health of the colon, and also helps in relieving constipation, hemorrhoids, diverticular disorders, etc.