Coriander leaves. What is the difference between cilantro and coriander: useful properties and contraindications, recipes

Coriander was known in ancient Egypt as a spice and medicinal plant. It is probably the oldest known spice in human history. It is even mentioned in the Old Testament. Its seeds have been found in ancient Egyptian tombs. Coriander was used by the ancient Greeks and Romans, then it spread throughout Europe. In the southern regions of Russia and the Caucasus, coriander is a favorite herb, which is added to almost all dishes.

Cilantro is an excellent seasoning. © Forest & Kim Starr Content:

Description of coriander

Coriander, cilantro (lat.coriandrum)- an annual herb of the Umbrella family (Apiaceae).

Coriander is an annual herb with an erect, branched stem 30-50 cm high. It has two types of leaves: the lower petiole, simple or pinnately dissected, and the upper two- or tripartite pinnately dissected, with linear or whole-marginal segments. The flowers are white or pinkish, forming an umbrella with seeds.

Coriander in cooking

Its fresh herbs are used to flavor meat, fish and vegetable dishes. The rosette leaves of young plants are eaten before they start shooting.

The fruits (seeds) are used for flavoring in baking, making sausages, stewing meat, in the production of liqueurs, beer, in the perfumery industry, etc. Coriander seeds have a pleasant spicy smell, reminiscent of anise. It gives food a specific smell and taste, enriches it with vitamins.

In cooking, it is used for salads, rice, fried pork, apple compote and fruit preservation. It is added to dough products, vegetable dishes, sauces, goulash, some types of fish, as well as honey cakes and dry biscuits. Coriander enhances the flavor of peas, beans, and lentils. It is added to cabbage, poultry pate, red beets, applesauce, carrots, and is used for stuffing poultry.

Coriander leaves contain ascorbic acid, carotene, rutin, vitamins B1 and B2, pectin, tannins, sugars, starch, etc. The fruits contain from 0.5 to 1.0% of essential oils. During the aging process, the seeds lose their color, the content of essential oil in them decreases. Coriander surpasses many spicy plants in the content of vitamin C, carotene, rutin and other vitamins.

Coriander increases appetite, improves sleep, and lowers blood pressure. Coriander essential oil is used in pharmaceuticals for the preparation of drugs that are used to improve digestion and against flatulence. In folk medicine, its seeds have been used since ancient times for stomach and colds, as well as a choleretic and expectorant, anti-hemorrhoid agent.

Growing coriander

Sowing coriander

Coriander loves light, fertile, slightly acidic soil... Grows poorly on clay, gley, heavy soils, easily forming a dense crust.

Coriander is best sown in shaded areas.... For 1 square meter of beds, 3 kg of vegetable or manure humus, peat are applied. The garden bed is dug to a depth of 15-18 cm, leveled, watered and after 2-3 hours they begin to sow. Sowing an ordinary one, at a distance between rows of 15 cm; the depth of seeding is 1.5-2 cm. The seeds are not soaked before sowing.

Sowing is carried out in the third decade of April (from 20 to 28 April). With this sowing period, flowering will be in early July and the fruits (seeds) ripen in late August. To have greens all summer, you need to sow at several times, after 12-15 days.

Coriander care

During the cultivation period, weeds are weeded, abundantly watered and loosened the soil... During the growth period, feeding is not carried out.

Watering the coriander depending on the growth and development... At the beginning of growth, when the plants are small, they are watered 2 times a week, 3-5 liters per 1 sq. m. During the period of increased growth of vegetative mass (leaves), watering increases to 5-8 liters per 1 sq. m. The amount of water decreases to 2-3 liters per 1 square meter during the ripening of fruits (seeds), that is, when the umbrellas and fruits are formed.

Harvesting coriander

Coriander leaves are harvested before the budding phase... Dry in the shade, then put in glass jars and close. The seeds are harvested at the end of August, dried in the sun, and then threshed. The resulting seeds are stored in paper bags.

Coriander, or cilantro (Coriandrum sativum). © Forest & Kim Starr

Coriander propagation

Propagated by seed... The best predecessors are winter crops, row crops and perennial grasses. Soil cultivation begins with stubble plowing to a depth of 6-8 cm (immediately after harvesting the predecessor). Plowing is carried out to a depth of 25-27 cm. Superphosphate is added under it (at the rate): 400-500 kg / ha, potassium salt - 150-200 and ammonium sulfate - 100-150 kg / ha.

The sowing method is wide-row with 45 cm row spacing. In the zone of sufficient moisture and on fields clean of weeds, it can be continuous. Sow in early spring or late autumn. Winter sowing allows you to get a yield twice as compared to spring sowing. Seeds are planted to a depth of 3-4 cm. The estimated seeding rate is 10-15 kg / ha.

When caring for crops, special attention is paid to weed control... For this, pre-emergence and post-emergence harrowing with harrows of light and medium type is used. On wide-row crops with the emergence of shoots, row spacing is carried out to a depth of 4-5 cm, then two cultivations as weeds appear.

The plant is affected by ramulariasis, and is damaged by bedbugs, umbrella moth, etc.

The varieties are zoned Yantar, Ranniy and Kirovogradskiy.

Medicinal properties of coriander

Coriander contains vitamins A and C. It is used as a choleretic, analgesic, antiseptic, anti-hemorrhoid, expectorant. In Indian medicine, the seeds of the plant are used as a diuretic, stomachic and tonic.

Coriander seeds. © Marco Verch

Using coriander

Ripe coriander fruits contain essential and fatty oils (2 and 25%, respectively), nitrogenous extractive substances, starch, sugar, etc. Essential oil serves as the initial product for the production of linalool, citral and other derivatives used in the production of perfumes and medicines. Fatty oil is used in soap making and textile industry. Oleic acid is obtained from it. The cake is used to feed livestock.

In the food industry, coriander seeds are used to flavor bread, cookies, sausages, canned fish and vegetables. In cooking, they use both leaves, which we call "cilantro", and seeds.

The cuisines of the peoples of Uzbekistan, Tajikistan, the Caucasus cannot be imagined without coriander... Cilantro is added to vegetable, meat, chicken dishes, as well as milk and dairy soups. The famous oriental pickles and marinades are also not complete without coriander. Moreover, in Uzbekistan, seeds are used for this, and in Armenia and Azerbaijan - greens. Coriander is an integral part of the Abkhaz seasoning - adjika and Georgian sauces - satsibeli, tkemali, coriander, etc.

Overseas, coriander is most popular in India, where greens are served as a cold snack or as a seasoning for main courses. The seeds are part of the curry spice mixtures. This culture is used in China, Greece, Italy, Romania, Czechoslovakia, and some African countries.

The average rate of laying spices per dish (g): seeds - 0.1, fresh herbs - 5-15, dried - 0.1-0.2.

Coriander (cilantro) is used as a spice in cooking (both greens, usually called "cilantro", and seeds) and for imparting a pleasant aroma in perfumery, cosmetics, soap making.

The cilantro plant is a good honey plant.

Etymology

The name "coriander" comes from ancient Greek. κόρις, which means a bug, since in an immature state the plant emits a pungent smell of a bug. Nevertheless, by the end of drying, the decyl aldehyde (its content is up to 60-80% in the essential oil of the green parts of the plant), which gives this smell, almost completely disappears and by the time of ripening the fruits contain only its remnants.

The greens of coriander are often called "cilantro" ("cilantro") with an emphasis on the first, then on the second syllable (from the Armenian Գինձ [ginz-round]), in the North Caucasus in the argo of beekeepers the plant is called "kolyandra" (distorted from "coriander "), In Belarus" kalyandra "is both greens and crushed fruits.

Other popular names for the plant are kisnets, shlondra, hamem, kishnishi, chilantro, kashnich. The Arabic name for coriander is kuzbara, the Hebrew name for gad, or kusbara, the Korean name for sancho, the Indian name for dhaniya, the Greek name for koriannon, korion, etc.

Some plants from other genera and even families have similar tastes. For this reason, culinary experts also call them corianders, although they have different botanical names. For example, the so-called Mexican coriander, or long coriander, is Eryngium foetidum, and the Vietnamese coriander is Polygonum odoratum.

Origin and distribution

The possible homeland of cilantro is the Eastern Mediterranean.

Coriander came to Central and Western Europe from the Romans. It appeared in Great Britain after the Roman conquest (1st century AD) and was cultivated for a long time in the southeastern counties, where it is still widespread as a weed. In the era of geographical discoveries (XV-XVII centuries), coriander from Europe was brought to America, Australia and New Zealand.

In Russia, the mention of coriander as a garden plant has been found in literary sources since the 18th century. In 1784, the Russian agronomist A.T. Bolotov wrote about him. The old Russian name "kishnets" indicates that coriander came to Russia from the East, apparently from the Iranian or Turkic languages, where coriander is denoted by the words "geshnes" (Farsi) and "kişniş" (Turkish).

The beginning of mass crops of coriander (cilantro) in Russia dates back to the thirties of the XIX century. Coriander, along with anise, was first introduced into the culture in Russia in 1830 by Count P.I. Apraksin, who brought the seeds of these crops from Spain and distributed them to the peasants of the village of Krasnoye in the Voronezh province (now the Belgorod region) for sowing. It is known that in 1860 the learned manager of the Apraksin estates ND Khleboschin wrote: “The usual neighbor of anise is the kolyandra weed” and recommended weeding anise from coriander as often as possible.

It is widely cultivated in the CIS countries: in Ukraine, in the Central Black Earth Region and in the southeastern regions of the European part of Russia, in the North Caucasus. Vegetable growers grow coriander at the latitude of Moscow and even in the central regions of Yakutia. Coriander is a feral invasive plant in the Crimea, Central Asia, the Caucasus and the south of the European part of Russia.

Chemical composition

Green cilantro leaves contain a number of useful vitamins - B1, B2, P, C, carotene, pectin, rutin, as well as essential oils and trace elements.

In addition, the beneficial properties of cilantro are enhanced by the 7 types of organic acids contained in it: linoleic, oleic, isooleic, ascorbic, palmitic, stearic, myristic.

Calorie content of cilantro

100 grams of spicy-aromatic green cilantro contains 23 Kcal, dried and ground - 216 Kcal. Cilantro removes toxins well from the body, and therefore nutritionists recommend more often include it in the diet of people who want to get rid of excess weight.

Useful properties of cilantro

Cilantro greens have analgesic, diuretic, antiscorbutic, expectorant and anthelmintic properties. Cilantro is very useful for digestion, it stimulates appetite, improves intestinal motility, lowers blood pressure, helps with insomnia, tones and gives vigor.

In addition, cilantro disinfects the gastrointestinal tract, cleans it of bacteria that can cause poisoning.

The sap of the plant is used to strengthen and reduce bleeding of the gums, relieve toothaches, and treat stomatitis. Cilantro herb has a beneficial effect on the cardiovascular system, removes harmful cholesterol from the body.

Cilantro is also useful when intoxicated - a few of its leaves help to reduce the adverse effects of alcohol and it is easier to endure the hangover syndrome in the morning.

Cilantro in cooking

Cilantro is widely used in cooking. Fresh cilantro leaves are added to salads, soups, borscht, fish and meat dishes (kebabs), and the seeds are used to flavor bread, pastries, marinades, sauces, sausages.

Cilantro is a part of the "khmeli-suneli" and "adjika" mixtures.

The use of cilantro (coriander) in traditional medicine

Coriander tea for the treatment of hemorrhoids

To prepare such tea, it is necessary to take in equal parts: cassia leaves, yarrow herb, buckthorn bark, coriander seeds and licorice roots. All this needs to be crushed, take one tablespoon of such a mixture and pour 200 ml of boiling water over it. Leave the broth to infuse until it cools completely. Then it must be filtered and used to treat hemorrhoids. Dosage: take 10 ml of this tea at one time before bedtime.

Coriander seed tea to treat jaundice and gallbladder inflammation

To prepare this product, you will need to take 4 g of cmin flowers, 3 g of watch leaves and 1 g of coriander seeds. All this must be crushed in a mortar, and then pour two tablespoons of this mixture with 400 ml of boiling water. Then the container with the broth must be put on fire, brought to a boil and cooked for another ten minutes. After that, the broth must be removed from the heat, allowed to cool completely, and then strain. Dosage: 100 ml twenty minutes before meals. It is necessary to perform two to three doses during the day. This tea enhances the secretion of bile very well.

Coriander seed tincture to relieve increased nervous excitability

One tablespoon of ground coriander seeds is poured into half a glass of vodka in a dark glass bottle and left to infuse for 14 days. After that, the tincture must be filtered and 40-50 drops can be taken throughout the day. This tincture is a very effective antidepressant that has a sedative and anticonvulsant effect.

A decoction of coriander seeds used to treat intestinal atony

For this remedy, you need to take one teaspoon of coriander seeds, previously crushed in a mortar, and pour a glass of boiling water over it. Then place the container with the broth in a water bath and cook over low heat for 15 minutes. After that, the container is removed from the heat, and the broth is left to infuse for forty minutes. Then strain the infusion and add boiled water to the original volume. Dosage: two tablespoons of infusion at one time. In total, you need to perform 3-4 doses throughout the day.

Coriander sugar for the treatment of gastritis, gastric ulcer and duodenal ulcer

To do this, you need to take about 20 pieces of coriander seeds for every 30 g of granulated sugar. All this is poured into a coffee grinder and ground to a powder state. All this must be stored in a glass, tightly sealed container. Dosage: two teaspoons of coriander sugar in 200 ml of warm water.

Take 2 times a day. In addition, this remedy can be used to relieve pain, to improve appetite, to make you feel better with excessive gas formation, and so on.

Contraindications to the use of cilantro

The use of coriander is prohibited: if you have a personal intolerance (allergy) to this plant.

An allergic reaction of the body is possible, especially with gastritis and gastric ulcer, with diseases of the cardiovascular system, for example, myocardial infarction, ischemia, thrombophlebitis, thrombosis, high blood pressure, and diabetes mellitus.

Excessive dosages of coriander can lead to mental disturbances and fainting.

Therefore, you need to strictly adhere to the dosages indicated in the recipes for the preparation of funds.

Umbrella

Family:

Umbrella

Coriander

Sowing coriander

Latin name

Coriandrum sativum L.

Coriander(lat. Coriandrum sativum), also known as cilantro, chinese parsley or kisnets, is an annual plant of the Umbrella family. Coriander is found from southern Europe and northern Africa to southwestern Asia. It is a soft, smooth plant that grows up to 50 centimeters (20 inches) in height. Coriander leaves are varied in shape, at the base of the plant they are divided into lobes, and on the stem itself, the leaves are thin and resemble feathers. Coriander flowers are collected in small umbrellas of white or pale pink color, asymmetric in shape, with petals of different lengths: those that come out of the center of the inflorescence are 5-6 mm; the petals growing towards the center of the umbrella are only 1-3 mm long. Coriander fruit is spherical, dry, 3-5 mm in diameter.

... wormwood, cyber, tarragon, thyme, basil, garlic, pepper, rosemary, curry, bay leaf, Bread - poppy seeds, dill, basil, cinnamon, oregano, coriander, cumin, orange peel, anise, rosemary, saffron, wormwood, thyme, cardamom, lemon peel, garlic Cheese - cumin, chili, mustard, feathers ...

Using coriander

All parts of coriander are edible, but fresh leaves and dried grains are used most often in cooking. Coriander can be found in South Asian, Middle Eastern, Mediterranean, Texas-Mexican, Latin American, Portuguese, Chinese, African, Scandinavian and Central Asian cuisines.

Leaves

Coriander leaves
Nutrients per 100 g
The energy value	95 kJ (23 Kcal)
Carbohydrates
Cellulose
Fats
Squirrels
Vitamin A
Vitamin C
(Percentage shows the proportion of the daily requirement for an adult as recommended by the United States)

Coriander leaves can be named by different names: coriander leaves proper, fresh coriander, Chinese parsley or cilantro (particularly in North America).

This name should not be confused with the term culantro ( Eringium odorous), this plant is related to coriander ( Sowing coriander), but differs significantly in appearance, as well as in the stronger essential oils produced by the leaves of the plant and a stronger odor.

The leaves taste different from the grains, they have a citrusy aftertaste. Many people feel an unpleasant "soapy" taste or smell of something rotten and avoid using the leaves. The smell of leaves is also compared to the smell of bedbugs, because they contain similar chemical elements (aldehydes). This is the genetic component in the formation of the smell of soap or herbs.

Fresh coriander leaves are used as an ingredient in many South Asian dishes (such as chutneys or salads), in Chinese dishes, in Mexican cuisine (especially in salsa and avocado sauce) and as a side dish, as well as in Russian salads. and other CIS countries. Chopped coriander leaves are used as a side dish in Indian dishes such as dhal. Because the flavor of coriander leaves diminishes with heating, they are often used raw or added to a dish immediately after serving. In Indian as well as Central Asian recipes, coriander leaves are used in large quantities and cooked until the flavor subsides. Coriander leaves quickly deteriorate, after being separated from the plant itself, they lose their aroma if dried or frozen.

Fetus

The dried fruits are known as coriander or grains coriander... In India they are called dhania... The word "coriander" in food preparation can only mean grains (as a spice) more than the plant itself. The crushed coriander kernels have a lemon-citrus flavor due to the terpenoids, linalool and pinene. The flavor can be described as warm, savory, tangy and orange.

Kind Coriander Ordinary has fruit with a diameter of 3 to 5 mm (0.12 to 0.20 inches), whereas fruits Small-fruited coriander reach a diameter of 1.5 to 3 mm (0.059 to 0.12 inches). Large-fruited species grow mainly in countries of tropical and subtropical climates, for example, Morocco, India and Australia, the content of essential oils in them is low (0.1 - 0.4%). They are mainly used in grinding and mixing in the manufacture of spices. The small-fruited coriander species are found in temperate regions and have a volatile oil content of about 0.4 - 1.8%, so they are highly valued as a raw material for the preparation of essential oils.

Dried coriander kernels can be whole or chopped. The beans can be lightly fried or heated in a dry skillet before grinding to increase and change their flavor. Crushed coriander kernels quickly lose their smell during storage, so it is better to grind them fresh.

Coriander kernels are used as a spice in a mixture of garam masala and Indian curries, where ground fruit is often used in large quantities along with caraway seeds. Coriander in this mixture acts as a thickener. Roasted coriander seeds, called in Indian dhana dal are used as an appetizer. Coriander seeds are the main ingredients in two main Indian dishes: sambar and rasam. Coriander seeds can be boiled and consumed as a natural remedy for colds.

Outside Asia, coriander kernels are used for pickling vegetables and making sausages in Germany and South Africa. In Russia and Central Europe, coriander seeds can sometimes be found in rye bread instead of caraway seeds. Today coriander seeds are also used in European cuisine, although earlier they were more important.

Coriander kernels are used in the brewing of certain beers, especially when brewing Belgian wheat beers. Orange peel is added to the grains for a citrusy flavor.

Roots

Coriander roots have a deeper and richer flavor than leaves. The roots are used in various Asian cuisines. They are often used in Thai dishes, including soups and curry pastes.

Coriander history

Coriander grows wild in the Middle East and southern Europe, suggesting that "it is difficult to pinpoint exactly where this plant is wild and where it has only recently appeared." Fifteen dried pre-pottery Neolithic mericarps have been found in the Nahal Hemel cave in Israel and may be the oldest coriander finds. About half a liter of coriander mericarp was extracted from the cave of Tutankhamun, because this plant does not grow naturally in Egypt, the Zohari and Hopf concluded from these findings that coriander was grown by the ancient Egyptians. The Bible mentions coriander at Exodus 16:31: “And the house of Israel [bread] called its name Manna; it was like a coriander seed, white, and tasted like a cake with honey. "

Most likely coriander has been cultivated in Greece since at least the second millennium BC. One syllabary tablet found in Pylos claims that coriander was grown for perfumery and was found to be used in two forms: as a spice for the flavor of its grains and as a herb for the scent of its leaves. This is confirmed by archaeological excavations from the same period: a huge amount of coriander recovered from an Early Bronze Age model in Sitagra in Macedonia may well indicate the cultivation of this type of plant at that time.

Coriander came to North America from the British colonies in 1670 and became one of the first spices cultivated by the early settlers.

Related plants

Other herbs that grow in the same way as coriander leaves can be used.

• Eringium odorous has a similar, but more intense aroma. He is known as coulantro and is found in Mexico, South America and the Caribbean.
• Highlander fragrant often called Vietnamese coriander or rau răm... The leaves have a similar aroma and taste to coriander. Highlander is a member of the Buckwheat family.
• Bolivian coriander, subfamily Large-fruited- a member of the Asteraceae family, the sunflower family. This plant species lives in natural environments from Texas to Argentina.

Useful properties and application in medicine

Coriander, like many other plant species, contains antioxidants that can delay or prevent rotting of foods seasoned with this spice. Research has shown that antioxidants are found in the leaves, coriander seeds, but the effect of the leaves is higher.

The chemicals in coriander leaves have an antibacterial effect on Salmonella Cholera as they function as non-ionic surfactants.

In Iran, coriander is used in folk medicine to relieve anxiety and insomnia. Experiments on mice have confirmed the possibility of its use as a tranquilizer. Coriander kernels are used in traditional Indian medicine as a diuretic: boil equal amounts of coriander and caraway seeds, then cool and drink the resulting liquid. In holistic and traditional medicine, coriander is used as a carminative and as a digestive aid.

Coriander is officially a traditional remedy for two types of diabetes. Experiments in mice have shown that coriander extract has a positive effect on both insulin-dependent diabetes and non-insulin-dependent diabetes.

Experiments on rats have shown that coriander seeds have significant lipid-lowering effects in lowering cholesterol and triglyceride levels and increasing high-density lipoprotein levels. This effect is due to the acceleration of the synthesis of bile by the liver and the breakdown of cholesterol into other compounds.

Coriander can cause allergic reactions in some people.

Differences in taste

A small number of people believe that the taste and smell of coriander resembles soap, and therefore they are unpleasant. The reason is purely genetic, because some people do not react to aromatic chemicals that most people like, while at the same time these people are sensitive to certain unsaturated aldehydes with an unpleasant odor.

Etymology of coriander

First recorded in English at the end of the 14th century, the term coriander comes from an Old French word coriandre, in turn derived from the Latin coriandrum and the Greek κορίαννον ( koriannon). The earliest form of the word "coriander" is noted in the Mycenaean language - ko-ri-ja-da-na(when written in syllabic script, the name was changed into koriadnon); this form with the name of Minos' daughter Ariadne, which later served as an incentive for converting the word from koriannon v koriandron.

Cilantro is the Spanish word for coriander, also derived from the Latin equivalent. This term is often found in North America because it is widely used in Mexican national cuisine.

Coriander is a herbaceous annual plant used as a spice in cooking, as well as for imparting a pleasant aroma in perfumery and soap making. Used as a spice and seeds, and roots, and greens of coriander, which is also known as cilantro.

Coriander is described in ancient treatises, it is one of the most widespread spicy plants in the world, cultivated in the countries of Asia and the Mediterranean for about three thousand years.

Warriors and travelers took coriander with them on the road. They noticed that the seeds of this plant provide energy, increase appetite and help to recover from illness and injury. In addition, the meat covered with seeds is stored longer, which is of great importance on the road. It was with travelers that coriander seeds came to Europe and Russia.

Many people are mistaken in thinking that coriander and cilantro are two different spices. They are different parts of the same plant. But the bottom has a different smell and they differ significantly in taste. In cooking, both greens (fresh or dried) and dried seeds (whole or ground) are used.

The seeds of coriander are round, 3-5 mm in diameter, usually light brown in color, sometimes greenish, taste bittersweet, very aromatic.

Coriander contains organic acids, trace elements and many vitamins (A, PP, B1, B2, C), it contains calcium, magnesium, sodium, copper, selenium, potassium, phosphorus, zinc, iron, iodine. It is essential that these beneficial substances in coriander are balanced so that they are perfectly absorbed in the human body.

The benefits of coriander are known to many peoples, and its use in traditional medicine is very wide. Coriander greens (cilantro) tones the muscles of the heart and blood vessels. Coriander seeds stimulate the digestive system, increasing appetite and helping to better absorb food, have carminative and diaphoretic properties. The essential oils of its seeds have a strong bactericidal and antihelminthic effect. Coriander strengthens the liver in case of lethargy and congestion in it, and improves appetite.

But even this does not exhaust the beneficial properties of coriander: accelerating digestion and improving metabolism, coriander contributes to weight loss.

Coriander tincture helps treat bleeding gums and stomatitis. Coriander is useful for diarrhea, menstrual disorders, it normalizes blood sugar levels, and also strengthens the eye muscles, improving vision.

In the old days, coriander was often used for skin lesions and diseases. A compress of crushed cilantro leaves applied to the wound accelerates its healing. The antibacterial effect of the juice is combined with the enhancement of the regeneration process, therefore, cilantro is an excellent remedy for skin diseases.

Infusions and decoctions of coriander seeds are taken as a choleretic and antiseptic, for stomach and colds, as a sedative and cramps, they increase the secretion of gastric juice. Among the beneficial properties of coriander is a mild diuretic effect, which makes it possible to use it to treat edema.

To prepare an infusion of coriander, pour 1 teaspoon of crushed seeds with 1 glass of boiling water, insist in a warm place in a sealed container for 1 hour, strain. Take 0.25 glasses 3-4 times a day 30 minutes before meals.

Coriander essential oils have long been used to treat eye conditions. When treating conjunctivitis, keratitis, the eyes were washed with a decoction, in which coriander was an important component.

Contraindications to the use of coriander

Coriander is contraindicated in pregnancy. In all other cases, if you use coriander in moderation, use it as a seasoning, then there are no contraindications for use. The only caveat - should not be taken by patients with stomach ulcers and exacerbation of chronic cholecystitis. Such people should refrain from using spices, and coriander is no exception.

In addition, like any other product containing large doses of vitamins and minerals, coriander requires compliance. An excess of this plant in the diet leads to poisoning.

The use of coriander in cooking

Among the spices, coriander takes pride of place. Moreover, greens (cilantro), seeds, and coriander roots are also used.

Cilantro(young coriander leaves) has a fresh and spicy taste. Greens are very different in taste and aroma from seeds. It is irreplaceable in Caucasian cuisine and is widely used in the countries of Southeast Asia. Green leaves and young shoots of coriander are added to salads and soups.

Coriander seeds, like greens, an excellent seasoning for meat and fish. They can also be added to potatoes, salads, soups. They are the main ingredient in the food curry seasoning that came to us from India and has become very popular. Coriander is added to sauces, sausages, cheeses. Coriander is used in the preparation of dishes from red cabbage, Peking cabbage, Savoy cabbage, it gives them a piquant taste.

Liqueurs are flavored with coriander seeds, added in the form of powder to baked goods and confectionery, sprinkled on bakery products. It is also widely used in canning: pickled cucumbers, tomatoes, olives, mushrooms are hard to imagine without coriander. It is a versatile condiment that goes well with any dish and goes well with many other spices: black pepper, cumin, celery, cumin, fennel.

Ground coriander does not retain its beneficial properties for long, even if the spices are stored correctly. It loses its flavor and aroma very quickly, so it is better to buy whole seeds and grind them as needed. If the seeds are lightly fried in a dry frying pan, and then grind, they will become more fragrant.

Coriander roots also used in cooking. Their taste is similar to that of leaves, but more muted. The dried and ground roots are an excellent seasoning very popular in Thai cuisine.

Other uses for coriander

In the perfumery industry, essential oils obtained from coriander seeds are used in the production of cologne. This oil is used medicinally as an additive to improve the taste of certain medicines.

It is widely used in coriander seeds also in the cosmetic industry, in the production of liqueurs and soap making.

Small, hard, ribbed brown balls with a tart aroma - the well-known coriander. The beneficial properties of the plant are used in many areas of life - in cooking, in cosmetology, in folk medicine. The plant is sometimes called cilantro. Clarification: - these are green leaves, and the fruits are called coriander. We will tell you in detail about the properties and uses of the plant.

About spices

Cilantro is an annual herbaceous plant. Its leaves resemble parsley in shape, but have a spicier aroma and a bitter taste. The plant is called coriander for a reason: green fruits have an unpleasant smell, reminiscent of the smell of a bug. This insect is called coriander in Greek.

Dried fruits smell completely different. The seeds owe their woody aroma to the essential oil content. It is this substance that makes them spicy. It is not for nothing that coriander is added even to sweet pastries.

The homeland of the plant is the east of the Mediterranean. Its distribution began in the era of great geographical discoveries - from the 15th century. Nowadays cilantro is grown everywhere. In Russia, the area of ​​cultivation is the central and southeastern regions. Other plant names:

• Chinese parsley;
• kalyandra - in Belarus;
• sowing gut - in Russia;
• dhaniya - in India,
• sancho - in Korea.

What parts of the plant are used:

1. Greenery. Used fresh. The youngest leaves are harvested as soon as the cilantro sprouts.
2. Dried cilantro leaves are harvested for adding to food and making medicines.
3. Coriander fruits are eaten only dried. First they are dried, then cleaned and crushed as needed.
4. The essential oil of coriander is extracted by steam distillation.

Compound

Widespread use is due to the rich composition of the spice. This is a storehouse of vitamins, minerals and other substances necessary for a person. Vitamins in coriander:

• B1, B2, B3, B4 and B9.

Trace elements:

• iron,
• manganese,
• selenium,
• zinc,
• copper.

Macronutrients:

• phosphorus,
• calcium,
• magnesium,
• sodium,
• potassium.

Fatty acid:

• stearic,
• oleic,
• linoleic,
• palmitic.

Coriander contains tannins, dietary fiber, starch, etc. The spice contains flavonoids, phytoncides, antioxidants, choline, dodecenal - a natural antibiotic. The spice also contains alkaloids, fructose and glucose. Calorie content per 100 g of product: in the leaves - 23 calories, in ground seeds - 298 kcal.

Properties

In cooking, the spice is used because of its spicy aroma and sweetish taste. Coriander has the ability to improve appetite. The spectrum of action of the plant is wide, which allows it to be equally successfully used both in cooking and in cosmetology and medicine. The main properties of cilantro:

• antiseptic,
• choleretic,
• pain reliever,
• expectorant
• warming,
• calming,
• anti-inflammatory,
• hemostatic,
• laxative,
• cleansing,
• anti-cancer,
• whitening,
• anti-aging.

Benefit

How can you benefit from eating coriander seeds?

• Improves blood composition due to its iron content. To increase hemoglobin, eat a bunch of fresh cilantro greens daily.
• The iron in the plant helps prevent anemia. Moreover, coriander acts not only as a prophylactic agent, but also as a medicinal agent in the early stages of this disease.
• The spice normalizes cholesterol levels.
• Selenium removes toxins and toxins from the cells of the body, as well as heavy metals.
• A useful spice for joints: linoleic acid in its composition helps fight arthritis and rheumatism.
• Improves digestion. Essential oils help the secretion of gastric juices and enzymes.
• Cilantro greens neutralize bloating and gas in the intestines.
• Stimulates the work of the pancreas.
• The antibacterial properties of cilantro are the key to success in the treatment and prevention of diseases associated with infection with harmful microorganisms, such as salmonellosis.

Important!
Polzateevo magazine clarifies: do not cancel your prescribed medications, just include coriander in your diet with the permission of your doctor.

• The benefit for women is to normalize the menstrual cycle. The spice soothes premenstrual symptoms and relieves pain during menstruation. Effective for menopause.
• For men, coriander is very valuable because it is a natural male aphrodisiac. Its properties to enhance sexual desire are used in perfumery.
• Coriander strengthens the gums and, in general, has a positive effect on the health of the oral cavity. Disease of the 21st century - caries. It occurs in almost all people with a European type of diet. The coriander spice helps prevent tooth decay or tooth decay. Seasoning is useful for stomatitis.
• There is a beneficial effect on the condition of the eye muscles and nerves. Vitamins A and E prevent various eye diseases, slow down their aging. In folk medicine, the properties of coriander are used to treat conjunctivitis.
• It is an antidepressant.
• Benefits of coriander for the skin: its antiseptic properties help fight acne, acne, eczema. The plant can cure fungal skin diseases in the early stages.
• Fights flaking and dry skin.
• The seeds have a wound healing effect. For cuts and scrapes, coriander powder can help prevent infections from entering the wound.
• Inflammatory diseases of the gallbladder and bladder can be cured with coriander as part of complex therapy.
• If in the morning you suffer from puffiness, coriander will again help, or rather, a decoction of cilantro greens. Bags under the eyes and general skin fatigue can also be eliminated with the help of the plant.
• The spice whitens age spots.
• For the scalp, the use of coriander strengthens the hair follicles, and therefore stops hair loss. Fat content is eliminated. Dandruff disappears. The spice is suitable for all hair types, so you can provide complete care for both oily and fine dry hair.

Application

In cooking, coriander is a seasoning for meat and fish dishes, potatoes, cereals. It is used in canning. It goes well with various foods and is appropriate in dishes such as soups and salads. Spice is added to baked goods, for example, to black bread along with caraway seeds. They are flavored with alcoholic products - liqueurs.

The substances linalool and geraniol are extracted from the seeds of the plant. They are used in the pharmaceutical industry to create drugs that help with stomach ulcers, gastritis and duodenal ulcers. In folk medicine, both a decoction of fresh herbs and dried crushed fruits are used for treatment. Interestingly, the ancient shamans used the plant in magical rituals.

Harm

Such a useful spice can bring not only benefits, but also harm. The product may cause individual intolerance. The spice has a dosage, exceeding which negatively affects the body.

Advice!
Per day, plant seeds should be consumed no more than 4 g (1 teaspoon), greens - 35 g.

Side effects of cilantro:

• sleep disturbance, insomnia;
• failure of the menstrual cycle in women;
• memory impairment.

Children should be extremely careful when giving the spice, as it can cause stuttering. Coriander is discouraged during pregnancy. It can be eaten with care in small quantities and only as a seasoning. In diabetes mellitus, the inclusion of coriander in the diet is agreed with the doctor, since it contains glucose.

Contraindications for use:

• stomach ulcer
• cholecystitis,
• gastritis,
• thrombophlebitis,
• cardiac ischemia,
• heart attack,
• high blood pressure.

Healing recipes

For colds

You will need:

• cilantro seeds - 4 tablespoons;
• ginger root - 4 small pieces;
• 4 glasses of water.

Lightly fry the coriander, mix with ginger and simmer in water. When the plants are boiled in half, filter the broth and drink in small portions until the condition improves.

With flatulence

Ingredients:

• coriander - 2 parts
• anise - 1 part,
• - 1 part.

For 2 tsp. spice mixtures - 100 ml of boiling water. Pour seasonings. Insist 10 minutes. Strain and drink.

With depressive conditions

• 100 g seeds
• 1 liter of red wine.

Insist the mixture for a week. Strain before use. Drink 0.5 cups 2 times a day.

With inflammation of the gallbladder

You will need:

• coriander seeds - 1 g,
• watch leaves - 3 g,
• cumin flowers - 4 g.

Boil the mixture for 10 minutes. Strain, take half a glass warm 20 minutes before meals.

Anti-puffiness tea

Take:

• fresh cilantro leaves,
• water.

Raw materials and water are taken in a ratio of 1: 4. Pour boiling water over the leaves, wait 5 minutes and drink.

For beauty

Lotion for problem skin

The product tones up and fights inflammation. For 1 tbsp. cilantro leaves - 1 cup boiling water. Brew for 20 minutes. Wipe the skin twice - in the morning and in the evening.

Home peeling

• cilantro seeds,
• aloe,
• cumin,
• comfrey,
• elderberry flowers,
• licorice,
• lemon zest,
• sandal,
• vetiver,
• mineral water,
• lemon juice - for oily skin,
• milk - for dry skin,
• cosmetic clay.

Mix the seeds and herbs in equal proportions. Add cosmetic clay. For the peeling procedure, dilute the mixture with mineral water in a 3: 1 ratio. For oily skin, add a little lemon juice, for dry skin, add a little milk. Basic ingredients are sufficient for normal skin. When the herbs are swollen, massage the mixture onto your skin for a few minutes and rinse off with warm water.

In cooking

Mediterranean dish - pickled olives

Ingredients:

• green - 200 g,
• coriander seeds - 10 pcs.,
• lemon juice - 1 tablespoon,
• cold-pressed olive oil - 1 tablespoon,
• ground black pepper, garlic - to taste.

Cooking:

1. Grind the coriander seeds.
2. We mix the spice with olives.
3. Mix the oil with lemon juice and black pepper. It is tastier if it is freshly ground.
4. We mix all products.
5. Add the grated garlic clove and leave to marinate for 2 days.

Bon appetit, do not get sick, and let the coriander bring you and your loved ones only benefit!