Coriander (Dhaniya)

Coriander (Dhaniya) 

Coriander (Dhaniya) (Coriandrum sativum), is also called cilantro, Chinese parsley, or dhania. This is an annual herb in the family Apiaceae. Coriander is known to be native to regions spanning from southern Europe and North Africa to southwestern Asia. This is a soft plant growing to 50 cm (20 in) tall. The leaves of this plant are in various shapes, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. 

The flowers are all borne in small umbels. Including white or very pale pink, asymmetrical, with the petals pointing away from the center of the present umbel longer (5–6 mm or 0.20–0.24 in) than those that are pointed toward it (only 1 to 3 mm or 0.039 to 0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) that is known to be in diameter. Although sometimes eaten alone, the seeds are also be used as a spice or an added ingredient in some other foods.

Benefits:

• Consuming Coriander (Dhaniya) after meals can have many numerous medicinal benefits

• Coriander (Dhaniya) is made by roasting the whole seeds and then adding a pinch of salt to it

• It is most commonly eaten as a mouth freshener / or as after mint

• It also has some anti-bacterial, anti-microbial, and anti-inflammatory properties in nature

Use:

• The seeds of Coriander (Dhaniya) are used in curry powder, sausages, curries, pickles, stews, and sauces

• Add coriander to the pepper grinder. Mix white peppercorns with some of the coriander seed. It shall help you with pepper a nice mildness and tastes great on vegetables and also on the eggs