Originally Published on: Nov 23, 2016 – 20:02 by A-G @ soultranslations.com

¿En Español? –> Pincha Aquí


What Is It?

  • also known as coriander
  • considered both an herb (leaves) and a spice (seeds)
  • resemblance to Italian flat leaf parsley (belong to same plant family-Umbelliferae)
  • the fruit contains two seeds, used as spice, available whole or as ground powder
  • fragrant flavor
  • one of the world’s oldest spices (5,000 BC)
  • native to the Mediterranean and Middle Eastern regions
  • some ancient uses: preserve meats, flavor breads, medicinal properties, aromatic stimulant

Healing Properties/Health Benefits

  • contains an antibacterial compound (in both the seeds and fresh leaves) that may be a safe, natural means of fighting Salmonella
  • eight other antibiotic compounds were isolated from fresh coriander
  • recent studies on animals- confirmed these healing effects
    • “anti-diabetic”
    • anti-inflammatory properties
    • cholesterol-lowering effects
    • the volatile oils found in the leaves may have antimicrobial properties


  • exceptional phytonutrient content (esp the seeds)-> good source of dietary fiber, copper, manganese, iron, magnesium and calcium
  • containsflavonoids and active phenolic acid
  • contains vitamins K, C and A
  • the fruits have two seeds–> dried spice

Availability and How To Grow

  • available throughout the year
  • select organically grown if possible
  • Fresh leaves
    • should look vibrantly fresh, deep green in color, firm, crisp, free from yellow or brown spots.
    • highly perishable, should always be stored in the refrigerator
    • wrap the coriander leaves in a damp cloth or paper towel and place them in a plastic bag
  • Seeds
    • available whole or in ground powder form
    • buy whole instead of powder (loses its flavor more quickly) and ground them yourself as needed
    • keep in an opaque, tightly sealed glass container in a cool, dark and dry place
    • last fresh for about a year