Coriandrum Sativum L. (Umbelliferae)
This erect annual has pinnate leaves, each leaflet with many lobes. The leaf stalks are about 30 cm long. The volatile oil that imparts the fragrant smell to the plant is present in the leaves and also in the seeds. The oil is medicinal in Europe.
Origin
Fruits
The plant is a native of the Mediterranean and it has been used by man since early remote
times. Seeds were found in Egyptian tombs about 3 000 years ago indicating its importance
as an ancient spice. The Romans used it for over 2 000 years and it was naturalised in a
few localities in Southern England possibly since Roman times.
Health benefits: It prime uses are similar to those of other aromatic spices, such as cardamom, cinnamon and ginger; as a caraminative, a digestant and stimulant. Poultices made from coriander have been recommended for joint pain.
The whole plant is used for seasoning and garnishing in Chinese cooking. The leaves are used to impart a pleasant taste to soups, meats dishes and especially to fish dishes. Indians also use the leaves for flavouring. Seeds are used as a condiment, an ingredient of curry powder and chewed with betel nut or as an ingredient in mixed spice and in pot pourri.
Storing:
Wrapped and store in fridge