The history of coriander spans several centuries and has
historical ties to the Ancient Greeks, the Renaissance and the Spanish
Conquistadors. Fifteen desiccated mericarps found in a Neolithic B level of the
Nahal Hemar Cave in Israel is the oldest archaeological evidence of coriander
in ancient times. A pint of coriander mericarps was found in the tomb of
Tutankhamen. It was cultivated in Greece
since at least the second millennium BCE. Hippocrates, the Ancient Greek
physician, recommended the use of coriander as a medicine. Pliny mentioned that the highest quality
coriander to be found in Italy was that which was grown in Egypt.
Late Bronze Age invaders introduced coriander into Britain. Large
quantities of the species were retrieved from an Early Bronze Age layer in
Macedonia. The British took coriander to
North America in 1670, and it was one of the first spices cultivated by early
settlers in New England. They used
coriander to flavor barley gruel and mixed it with cumin and vinegar and to
preserve meat.
Coriander seeds can have a narcotic effect when consumed in
quantity. During the Renaissance it was
thought to be an aphrodisiac and added to love potions mixed with wine to
stimulates animal passions. The Ancient Israelites
used coriander in their cooking and the Book of Numbers compares it with manna
and bdellium. “Now the
manna was like coriander seed, and its appearance like that of bdellium.”
All parts of the plant are edible, but the fresh leaves and the
dried seeds are the parts most traditionally used in cooking. The dry fruits are known as coriander seeds
are ground to form the spice commonly known as coriander. Roasted coriander
seeds, called dhana dal, are eaten as
a snack in India and are the main ingredient of the two south Indian dishes
sambhar and rasam.
Outside of Asia, coriander seed is used for pickling vegetables.
In Germany and South Africa, the seeds are used in making sausages. In Russia
and Central Europe, coriander seeds are an occasional substitute for caraway
seeds in rye bread. Coriander seeds are also
used in brewing certain styles of beer, particularly some Belgian wheat beers.
In the Salinas Valley of California coriander has been planted
among lettuce plants to ward off destructive pests like aphids and attract
beneficial insects like hoverflies whose larvae consume 150 aphids per day
before reaching maturity.
A 3.5 oz. of coriander has the nutritional value of 3.67 grams
of carbohydrates, 0.87 grams of sugar, 2.8 grams of dietary fiber, 0.52 grams
of fat, and 2.13 grams of protein, as well as the average daily equivalent of the
following vitamins and minerals: Vitamin A (42%), Thiamine – B1 (6%), Riboflavin
– B2 (14%), Niacin – B3 (7%), Pantothenic acid - B5 (11%), Vitamin B6 (11 %), Folate
- B9 (16 %), Vitamin C (33%), Vitamin E (17%), Vitamin K (295%), Calcium (7%),
Iron (14%), Magnesium (7%), Manganese (20%), Phosphorus (7%), Potassium (11%),
Sodium (3%) and Zinc (5%). The nutritional value of the seeds is different from
the fresh leaves. Leaves are particularly rich in vitamin A, vitamin C and
vitamin K, with moderate content of dietary minerals. Seeds have lower content of vitamins, but significant
amounts of dietary fiber, calcium, iron, magnesium and manganese.
The health benefits of coriander include its use in the
treatment of skin inflammation, high cholesterol levels, diarrhea, mouth
ulcers, anemia, indigestion, menstrual disorders, smallpox, conjunctivitis,
skin disorders, and blood sugar disorders.
Cineole and linoleic acid, both present in coriander, possess
antirheumatic and antiarthritic properties. Other components in coriander help
induce urination and the release of excess water from the body. The reduction
in skin inflammation leads to a reduction in discomfort, and an improvement in
skin appearance.
The disinfectant, detoxifying, antiseptic, antifungal and
antioxidant properties of coriander are ideal for clearing up skin disorders
such as eczema, dryness and fungal infections. The acids present in coriander,
like linoleic acid, oleic acid, palmitic acid, stearic acid and ascorbic acid
(vitamin C) are very effective in reducing the level of bad cholesterol (LDL)
deposition along the inner walls of the arteries and veins, which can lead to
serious cardiovascular issues like atherosclerosis, heart attacks, and strokes.
Coriander also aids in digestion, proper functioning of the liver and
bowels.
It is also helpful in curing diarrhea caused by the microbial
and fungal action, since components like cineole, borneol, limonene,
alpha-pinene & beta-phellandrene have antibacterial effects. Coriander can be used to control nausea,
vomiting, and stomach disorders. Consuming
coriander has been shown to positively reduce blood pressure and enhance the
interaction of neurotransmitters in the peripheral and central nervous system,
relaxing blood vessel tension and reducing the risk of heart attack and stroke.
Citronellol, a component of essential oils in coriander, is an
excellent antiseptic with antimicrobial and healing effects making it a natural
choice for organic toothpaste. Before
the invention of toothpaste, people chew coriander seeds to reduce bad breath.
