Coriander Seed Profile
Also known as
Coriandrum sativum, Chinese Parsley, Cilantro, Coriandri Fructus, Dhanyaka, Koriander, Kustumburi.
Introduction
Coriander is the seed of the herb most Americans know as cilantro. It is native to Europe and Western Asia, but it has been naturalized and widely cultivated in North America. References to coriander can be found in Sanskrit writings as far back as 5000 B.C.E., and the seeds were found in Egyptian tombs as far back as the 21st Dynasty. Dioscides believed that ingesting it could heighten a man's sexual potency. In fact, many cultures believed it to be an aphrodisiac, and it was a main component in love potions up through the Renaissance. Coriander seed has been used to settle upset stomach in herbal traditions around the world, it is often combined with cardamom, caraway, fennel, and/or anise. Traditional Chinese medicine used the seeds, usually in the form of a infusion, as an aromatic carminative, and used as decoction and gargle for toothaches.
Constituents
Anethole, camphor, linalool, pinene, quercetin, rutin.
Parts Used
The dried seed.
Typical Preparations
Infusion or tincture, and it may be incorporated into food dishes.
Summary
The Chinese thought that anyone who consumes coriander over their lives would be rewarded with immortality. Nowadays, coriander is used as a flavoring agent in pharmaceuticals, alcohol (vermouth, bitters, and gin), frozen dairy deserts, candy, baked goods, gelatins, and various meat products. Medicinally, coriander seed is best suited for relief of tension in the upper abdomen, such as flatulence, cramps, and bloating.
Precautions
None.
This information is not intended to diagnose, treat, cure, or prevent any disease.
