Coriander - The Rich One
May 6, 2022 | Written by Leticia Padmasri
Coriander seeds and leaves have been used by many cultures for ages. Coriander can be found in regional cuisine worldwide and it is believed to be native to the Middle East and the Mediterranean In English, the green, young coriander leaves are known as cilantro, and the seeds as coriander. Cilantro is also found under the name Chinese parsley because of its similarity to its cousin, parsley.
Coriander is dhanyaka in India, which means “the rich one”...a well-deserved name because of its many culinary and medicinal uses.
Some people genuinely dislike the leaves. Despite its aromatic fragrance, those people say it smells and tastes like soap. Interestingly, there is a genetic component that causes this discrepancy in perception.
Coriander and Ayurveda
An important part of Ayurveda is to use food as medicine.
In the kitchen, coriander offsets spicy foods. It brings together the aromas of different spices. You will find it in many masalas (spice mixes) and the intention is to balance and heal.
Coriander is also used for a variety of health problems such as:
Toxic blood conditions
Burning urination
Congested liver
Hyperacidity
Colds and flu
Hay fever and allergies
Skin rashes
Herpes
Coriander Qualities
Once we know the qualities, we can follow the fundamental principle of Ayurveda, “like attracts like and the opposite balances”, to determine who will benefit the most from using this spice and when would be the best season to use it.
Coriander’s taste (rasa) is pungent, bitter, and sweet. Its thermal action (virya) is different for the leaves and seeds. The leaves are cooling and the seeds are warming. The post-digestive effect (vipaka) is sweet.
The juice of the leaves is a remedy for allergic rashes that can be applied externally. You can also drink this juice for hay fever and to clear the blood.
With such qualities, coriander is a balancing herb for all doshas.
Coriander seeds enkindle agni (digestive fire) without increasing acidity. So, they can be used safely when there is inflammation in the digestive tract. The seeds and leaves are great remedies for clearing flatulence and bloating, and binding toxins in the blood. Also, heat in the urinary tract can be removed by a cold infusion of the seeds.
Coriander’s cooling properties make it an excellent spice to use during the summer season.
It will counter the hot and sharp qualities of the season without weakening our power of digestion.
How can you get more coriander in your diet?
I love to sauté the seeds in ghee and add them to greens and veggies. The taste is delicious! Coriander seeds are also available in powder. But if you can grind them yourself, it is preferable because it will be fresh each time. You can use the ground form in your veggies as well. Try it the next time you are cooking!
You can also try this spring spice blend and the cilantro chutney. In the next blog, I will share with you a summer spice blend. You can also enjoy the tea (seeds or leaves).
During the summertime, this tea is excellent first thing in the morning after you have scraped your tongue and brushed your teeth.
Here is the tea recipe:
2 cups of filtered water
1 tsp organic coriander seeds
Combine the seeds with the water. Bring to a boil and simmer for 15 minutes. Remove from heat, strain, and let it cool. Keep it at room temperature and drink it throughout the day.
I also enjoy the cilantro tea as well. I use 1 tablespoon of leaves and simmer it for 5 minutes in one cup of water.