This spice is worth trying coriander. It turns out that coriander is not only leaves with an intense smell and taste. If you don’t like these because of their aroma, try equally healthy seeds.
We associate coriander mainly with its leaveswhich may be toothed, resembling parsley (lower leaves) or narrower with distinct feather-like indentations (upper leaves). No matter what they look like they are characterized by an intense scent. They taste great strongly herbal with noticeable citrus and spicy notes.
Coriander seeds are as eagerly used as the leaves. They have a small, round shape and a yellowish color. In taste they are more gentlewider than the green part. It is noticeable citrus and anise aroma. Additionally, it has a slightly sweetish aftertaste.
First of all, coriander is a good source vitamins K, AC and B vitamins. It will also supplement the demand for iron, potassium, calcium, copper, manganese and magnesium. In addition, the spice is abundant in antioxidants (e.g. quercetin, ruthenin) and valuable essential oils.
Essential oils are responsible for its characteristic taste and smellbut apart from that they influence the body’s health. Coriander leaves and seeds are both overflowing phenolic compounds.
Consuming coriander may have a positive effect on the digestive system. Seasoning will help digest heavy and fatty foods. It will relieve any stomach ailments such as indigestion, flatulence, cramps and prevent their occurrence.
Coriander maybe too lower the level of “bad” LDL cholesterol and increase the level of “good” HDL cholesterol. Blood pressure will also be regulated. Thus it will constitute protection for the heart and circulatory systems, preventing the development of diseases such as: atherosclerosisheart attack, hypertension.
Coriander has anti-diabetic properties. Taking the spice regularly will allow you to normalizing blood sugar levels. For this reason, it is recommended for patients who struggle with diabetes or are at risk of developing it.
The antioxidant properties of coriander give it anti-inflammatory and antibacterial effects. As a result, it is used to fight various infections, including: with colds and fluintestinal inflammation. A large amount of antioxidants will also have an impact on the body anti-cancer and anti-aging.
Coriander is eagerly used in cuisines all over the world. However, it gained the greatest popularity in Asian countriesh. There, we can often find it in oriental soups, salads and rice-based dishes. It diversifies the taste of the familiar Indian curry, Thai pad Thai and Chinese dim sumach.
In addition, coriander is used in Mexican cuisinewhere it enriches the taste tacos, burrtio lub guacamole. Its flavor can often be felt in Eastern falafels or hummus.
Plus, coriander leaves go well together with seafood, tender chicken and tomatoes. Their aroma combines perfectly with citrus fruits such as lime, orange and intense garlic.
We will use coriander seeds for this purpose in curry dishes. They will change the taste of marinade for meat and vegetables before baking or grilling. Moreover, the seeds are used for making soups and sauces.
Source: pharmacy-melissa.pl,zdrowie.to, Terazgotuje.pl
