Coriander is both an aromatic spice and a healing herb—the seeds and tender leaves can be used for delicious ramen, salads, and curries. In this article, we explore why cilantro is so healthy and why some in the merchandise department hate it.
Whether it's curry, ramen, or the classic creamy guacamole, some dishes are only half delicious without the cilantro (depending on taste).
No other herb divides a nation as much as coriander. Fresh coriander leaves and coriander seeds provide many health benefits in terms of their antibiotic and anti-inflammatory effects.
Why is coriander so healthy?
- Relieves flatulence: Be it coriander seeds or herbs - both relieve stomach aches and flatulence, thanks to essential oils such as linalool, pine, camphor and geraniol. It can also relieve menstrual cramps.
- It has an anti-inflammatory effect: The green leaves of coriander contain many antioxidants such as chlorophyll. Secondary plant substances protect against severe and chronic infections such as rheumatism by fighting free oxidative radicals in the body. Chlorophyll also increases the absorption of magnesium and iron and can combat magnesium or iron deficiency well.
- Strengthening the immune system: Because it contains antioxidants, coriander not only has an anti-inflammatory effect, but also strengthens the immune system.
- It has an antibiotic effect: In their study, a team of researchers from the University of California showed that cilantro even works as an antibiotic and kills salmonella in a lab test - more effective than the actual antibiotic gentamicin. The miracle substance in the seeds and leaves is called dodecenal.
- Helps treat skin blemishes: a clinical study conducted by the University of Freiburg clearly showed that treatment with coriander oil leads to improvement in acne, psoriasis, rashes and fungal skin diseases.
- Treating teeth and bad breath: Since coriander has a strong antibacterial effect, it can fight open wounds on the gums or bad breath, so why not chew a few coriander leaves?
Coriander: Calories, Nutrition Facts, Ingredients
Like many herbs, cilantro is low in fat and calories. But it is rich in fibre. In addition, coriander leaves are rich in antioxidants such as chlorophyll and vitamin C. Its spices provide vitamin A and folic acid.
What season is coriander?
Coriander is one of the oldest spices known to human consumption. It is widespread in Central Europe, Asia, and South and Central America and belongs to the common plants such as tarragon, dill or wormwood. The best time to start planting coriander is in the late spring between March and May. It grows to a height of 30 to 130 cm.
Coriander has bright green, white to red flowers. The aroma and taste of cilantro is often the reason why cilantro is not suitable for everyone in Europe.
Coriander leaves are similar to flat leaves of parsley - which is why the herb is also called "Chinese parsley" among connoisseurs - but its taste is quite different: intensely spicy, slightly peppery and fresh, but many negatively associate the taste with soap. But the taste of the dried seeds is aromatic and slightly sweet and has a citrus aroma.
coriander gin; This is why you hate or love cilantro
But why do some people like cilantro and others hate it? Why do some people taste the scent of soap and others find it hot and fresh? The link between genes and cilantro flavor was first identified when researchers found that 80% of twins shared a common liking or dislike of the herb. Further investigation led to the identification of OR6A2, an olfactory receptor gene that makes a person sensitive to aldehydes, the organic compounds responsible for cilantro's flavor. People who carry the gene find unsaturated aldehydes smell unpleasant.
source: فوائد الكزبرة