Scientifically known as Coriandrum sativum and a member of the Apiaceae family, coriander is a staple of Indian cuisine and is loaded with nutrients. It is referred to as “Dhaniya” in Hindi, “Malli” in Malayalam, “Kothimira” in Telugu, and “Kothamalli” in Tamil throughout India.
Because of their vivid green color and inviting perfume from the sprigs, coriander leaves are a necessary component of Indian cuisine, appearing in soups, salads, rasams, curries, and dals. They also offer a wealth of health advantages, such as controlling blood sugar levels, safeguarding the liver and kidneys, and offering beneficial antioxidant capabilities.
The coriander plant is indigenous to several nations and is a common crop in Europe, as well as in other regions of Africa and Asia. Recent years have seen a rise in the usage of medicinal plants with strong nutritional benefits for treating chronic diseases including diabetes and obesity. As a result, the coriander plant, also known as cilantro, has spread over many Western countries, including the tropics of Australia and North America.
At 50 meters tall, the coriander is essentially a soft plant. Broad leaves on the green stems eventually turn into white or pale pink flowers. The fruits initially take on the form of globules and have a brownish hue. Dried fruits, also referred to as coriander seeds, are a common ingredient in Indian cuisine. Although this medicinal herb has edible components on all sides, only the leaves and seeds of coriander are used for a variety of culinary and medical applications.
Benefits of Coriander Leaves for Health
1. Promotes Healthy Vision:
The carotenoid class of antioxidants, which aid eyesight, as well as vitamins C, E, and abundant levels of vitamin A are all present in coriander leaves. Conjunctivitis, macular degeneration, and age-related degenerative problems of vision can all be cured with them.
2. Manages Diabetes Symptoms:
The coriander leaves’ high dietary fiber and protein content aid in controlling blood sugar levels. Coriander juice mixed with lemon and honey infusions can help with hunger control, weight loss, and diabetic symptom relief.
3. Treats Liver Dysfunction:
Coriander leaves abundant alkaloids and flavonoids help treat liver conditions like jaundice and bile problems. Additionally, they confer beneficial hepatoprotective qualities that support liver function and ensure adequate removal of toxins from the body through the kidneys.
4. Fortifies Bone Density:
Calcium, magnesium, and phosphorus, three minerals that strengthen connective tissue, are abundant in coriander leaves. Consuming these leaves in dals and salads greatly increases bone density and relieves arthritis and osteoporosis sufferers’ painful joints.
5. Remedies Stomach Problems:
Coriander leaves’ anthocyanins produce anti-inflammatory effects that help treat stomach ulcers and indigestion. Eating coriander leaves also increases gastric mucosal secretions, which protect the stomach walls from powerful acids and improve gut health.
Apart from giving traditional regional desi dishes like dals, soups, and sambars a distinctive flavor and a revitalizing aroma, coriander leaves also supply essential nutrients and provide a variety of health benefits. For a jolting and invigorating effect on your health, sprinkle some fresh, vibrantly green, and crisp coriander leaves on your veggie salad or evening snack.