Coriander is a small, hollow-stemmed plant in the Apiaceae family. Pleasant, aromatic and spicy, its seeds have been in use since ancient times in cooking as well as an ingredient in various traditional medicines.
Coriander is native to Southeastern Europe and grown extensively all over Europe, Middle East, China, India, and Turkey. It is recognized as cilantro in the west. Coriander seems to have been cultivated in Greece since at least the second millennium BC.
Coriander seeds contain many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. The characteristic aromatic flavor of coriander seeds comes from the many fatty acids and essential volatile oils.
The seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese,zinc and magnesium. Copper is required in the production of red blood cells. Iron is essential for cell metabolism and red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation,digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
For 100g of spice
· Carbohydrates 42%
· Dietary Fibre 110%
· Protein 22%