Ayurvedic
Spices: Coriander
The
fruit of the Coriandrum sativum plant are dried and commonly referred
to as coriander 'seeds.' The seeds are light brown and round,
and are used both whole and ground.
In
ayurveda, coriander is considered invaluable for digestion. It
is a cooling spice, and is hence very useful for pacifying Pitta.
In small quantities it is helpful for Vata and Kapha as well,
because of its digestion-enhancing quality. It offers the astringent
taste. Coriander is also considered helpful for promoting repiratory-system
health and enhancing natural defense against allergens. It is
also a detoxifying spice, helping to cleanse the body from the
cell up.
Using
coriander as a spice
Coriander
has a nutty, spicy flavor and is pleasantly fragrant. Ground coriander
is generally sautéed in ghee along with other spices and
then combined with the rest of the dish. Sautéing in ghee
releases the rich aroma of coriander, and ghee also works as a
carrier to help transport the therapeutic benefit of the spice
to the cells and tissues of the body.
Another
flavorful way to use coriander is to roast the whole seeds in
just a touch of ghee and then grind them in a coffee-mill for
use in vegetable or lentil dishes.
Coriander
combines well with ayurvedic spices such as cumin, turmeric, fennel,
cayenne pepper and black pepper.
Coriander
tea, prepared by steeping coriander seeds in boiling water, can
be drunk to aid digestion. Use no more than a teaspoon of seed
for a quart of water.
Buy
Organic Coriander, whole or ground >
