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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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