Coriander seeds Recipe

It is also popularly called ‘dhaniya’. Coriander seeds are brown in color, are plump, and contain a hollow cavity that has essential oils. These essential oils are the ones that add flavor to the dishes. The seeds are harvested when the plant turns brown and the leaves start drying.

Immature seeds are bitter in taste and are green in color. Coriander seeds are well-known for their medicinal properties. They should be stored in a sealed airtight glass container in a dark and dry place that is away from direct sunlight. It is recommended to buy coriander seeds and then make coriander powder at home. This will help to retain the aroma and freshness. When stored properly, it will remain fresh for almost one year. It is essential to protect them from moisture and light. Store coriander and coriander powder in insulated Vaya Preserve to retain freshness for a long time.

Culinary Uses

• Coriander seeds are dried, ground, and powdered. This powder is extensively used in Indian cuisine.
• The seeds can be used in sausages, curries, pickles, sambar, and rasam.
• The seeds are used as flavoring agents.
• Coriander seeds are also used in brewing beer especially Belgian white beer.

Health benefits

• Coriander is a small aromatic herb and contains a lot of fiber. It helps to improve digestion and promotes insulin growth and has anti-diabetic properties.
• It is also used for testing eye infections, allergies, and anemia.
• Those who suffer from a heavy menstrual flow can drink a glass of hot water to which coriander seeds have been added.
• Coriander seeds help to reduce bad cholesterol.
• The seeds are rich in copper, zinc, and iron.
• The seeds are very rich in vitamin B, C, and K.
• They help in slowing down the process of aging.