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.

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