Description
Coriander Properties and Uses
In Indian recipes the most common use of coriander seed is in curry powders along with Cumin. Seeds are usually roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. It acts as a thickener. Roasted coriander seeds, called dhana dal are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambhar and rasam.
Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired.
- May help lower blood sugar
- Rich in immune-boosting antioxidants
- May benefit heart health
- May promote digestion and gut health
Coriander is used in both its whole and grinded form. It is used as an important part of Indian cuisine and garam masala. Also used in aachar masala, sambhar masala.
- It acts as a coolant
- It has anti inflammatory properties and other skin problems
- Increases the metabolic rate
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