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nature direct 2u
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Glossary |
Coriander |
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Coriandrum sativum
It's use dates back to at least 5,000 BC. References to coriander are found in Sanskrit writings, while coriander seeds were placed in Egyptian tombs. Both ancient Egyptians and Greeks believed coriander had aphrodisiacal properties. Dioscorides, a Greek physician and author, believed ingesting coriander spice could heighten a man's sexual potency.
The change in names is quite appropriate, since the plant's leaves and the ripened seeds taste completely different. Cilantro is known in it's own right as a herb used worldwide. While often referred to as Chinese parsley in Asian cookbooks (Mexican parsley is another common name), cilantro has a stronger, more distinct, tangier, flavour than parsley. A little too distinct for many delicate palates, unfortunately. Epicures attempting to capture cilantro's unique aroma have used words ranging from pungent to soapy. A member of the parsley family, coriander is an extremely popular spice with a pleasing lemony flavour. Although cilantro features more prominently in Chinese cooking, coriander spice plays an extensive role in other south-east Asian cuisines, particularly India (where it is called dhania) and Indonesia. Its aroma can often be detected in Asian curries; it is now also used in European cooking.
Coriander's analgesic and tonic properties make it suitable for headaches and neuralgia. It is good for arthritis and rheumatism and is used to relieve diarrhea, flatulence, nausea, painful spasms, indigestion, and influenza. It also stimulates appetite in cases of anorexia, and fatigue, enhances circulation and is used for hemorrhoids, poor circulation, and fluid retention. It blends well with bergamot, black pepper, cinnamon, citronella, cypress, galbanum, ginger, jasmine, lemon, neroli, & orange. Care: Coriander is slightly toxic and must be used sparingly. Do not use during pregnancy. DISCLAIMER: This page is intended for informational purposes only and is not a substitute for accurate diagnosis and treatment by a qualified health care professional. The author is neither a chemist nor an herbalist and has had no medical training whatsoever. The content herein is the product of research, not practical experience. |
Little is known about the origins of the coriander plant, although it
is generally thought to be native to the Mediterranean and parts of
south-western Europe. It is now grown commercially in France and Russia. 
Coriander
is a highly aromatic, annual herb, the pale pink flowers ripening into the
seed. The seeds and leaves are both used in
cooking, and the Chinese use the whole herb for medicinal purposes. Technically,
the word coriander can be used to describe the entire plant: leaves,
stems, seeds, and all. However, when speaking of coriander, most
people are referring to the spice produced from the seeds. The leaves are commonly called
cilantro (also spelt culantro), which comes from
the Spanish word for coriander. 
The essential oil, steam distilled from the crushed seeds, has a sweet and
slightly musky, spicy, and woody aroma. It has a top note and is warming,
relaxing & stimulating, and because of it's soothing properties coriander oil is used to relieve stiffness,
backache, pains & sprains and muscle ache. The oil has been researched at Cairo University for its effects
in lowering glucose and insulin levels and supporting pancreatic function.