Coriander (Coriandrum sativum) is a well-known condiment crop, often found in abundance at vegetable markets. Fresh coriander leaves and dried seeds are staples in Indian kitchens, frequently used in a variety of curries and vegetable dishes.
This plant can be either annual or perennial, reaching heights of up to 20 cm. It features an upright structure with a sweet aroma and multiple branches. The stem is delicate, smooth, and light green. The leaves are thin, compound, alternate, and fragile, while small white or pinkish flowers grow in clusters.
The fruits of the coriander plant, which are the seeds, are spherical and about one centimeter in diameter, with distinct longitudinal ridges. Initially green, they turn brownish-yellow when ripe and emit a pleasant, sweet fragrance. Almost every part of the coriander plant, including the tender stems, leaves, flowers, and fruits, has a notable aromatic quality.
As coriander seeds ripen, they dry naturally and consist of two tightly joined halves (mericarps), giving them a round shape. These brownish-yellow seeds, approximately 5 mm in diameter, have five wavy ridges on each half. The smooth seeds are topped with remnants of the calyx and styles. They have a pleasant aroma and a mildly spicy flavor. Roasted coriander seeds are often blended with other spices to create condiments.
Coriander seeds serve as carminatives, digestive aids, and stomach tonics. In Ayurvedic medicine, they are frequently combined with caraway and cardamom seeds.
Coriander leaves are known to strengthen the stomach, enhance digestion, and alleviate flatulence. They also promote urination, lower fever, and relieve spasmodic disorders. The seeds possess carminative, aromatic, antispasmodic, and stimulant properties, helping to reduce fevers and provide a cooling effect. Coriander juice is particularly effective in addressing deficiencies in vitamins A, B1, B2, C, and iron.
The juice from fresh coriander leaves is highly beneficial for treating digestive disorders such as indigestion, nausea, piles, dysentery, hepatitis, and ulcerative colitis. Mixing one or two teaspoons of this juice with fresh buttermilk can also aid in cases of typhoid fever.
Dried coriander seeds are valuable for treating diarrhea and chronic dysentery. They are also effective against piles, intestinal worms, and acidity. A traditional home remedy for abdominal pain from indigestion involves making a chutney with dry coriander seeds, green chilies, grated coconut, ginger, and seedless black grapes.
Coriander seeds are helpful in relieving dyspepsia, flatulence, colic, indigestion, and biliousness. A decoction of the seeds, sweetened with honey, is often used to treat these issues.
The entire young coriander plant is commonly used in chutneys and sauces. Fresh leaves are essential for flavoring curries and soups, and chutneys can be made by blending coriander leaves with tomatoes, amla, or coconut. The seeds are widely utilized in curry powders, pickling spices, sausages, and seasonings, adding flavor to breads, cakes, pastries, and cookies. A popular beverage combines a decoction of dry coriander seeds with milk, typically after lightly roasting the seeds.
Coriander seeds contain volatile oil, which is used for flavoring as well as in medicinal applications. This oil flavors spirits and is a key ingredient in the cocoa and chocolate industries. It is also significant in perfumery, with decyldehyde (making up 0.1% of the volatile oil) being a crucial component in fragrance formulations.
Nutritive value per 100 g of Coriander:
Energy (kcal) : 288
Protein (g) : 14.1
Fat (g) : 16.1
Carbohydrates (g) : 21.6
Crude Fibre (g) : 32.6
Minerals (g) : 4.4
Calcium (mg) : 630
Phosphorus (mg) : 393
Iron (mg) : 7.1
Magnesium (mg) : 239
Sodium (mg) : 32.0
Potassium (mg) : 990
Vitamins:
Carotene (µg) : 942
Thiamine (mg) : 0.22
Riboflavin (mg) : 0.35
Niacin (mg) : 1.1
Folic Acid – Total (µg) : 32
Choline (mg) : 1077
