Coriander comes from the round, tan-colored seeds of the coriander plant (Coriandrum sativum), a member of the parsley family. The word coriander describes the entire plant: leaves, stems, and seeds. However, when speaking of this spice, most people are referring to the spice produced from the seeds of the plant, and the leaves are commonly called cilantro. It has a light and sweet when left whole, full of citrus and curry. When ground, it has a more nutty flavor. Because this particular plant has so many applications, it can be used in a variety of ways.
Not only is coriander versatile, but it has so many benefits that a book could be written on them. It aids in the treatment of swellings, high cholesterol levels, diarrhea, mouth ulcers, anemia, digestion, menstrual disorders, conjunctivitis, skin disorders, urinary tract infections, nausea, and blood sugar disorders. Also, it has eleven components of essential oils, six types of acids (including ascorbic acid, better known as vitamin C), minerals and vitamins, each having a number of beneficial properties. It also helps cure ulcers, inflammation, and spasms. Coriander acts as an expectorant, and protects and soothes the liver. It is anti-carcinogenic, anti-convulsant, anti-histaminic and hypnotic.
For more information on how to use this spice, click here.
To read more about the difference between coriander and cilantro, click here.