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All About Coriander | Know Your Spice Dhaniya (Coriandrum sativum)

Health Benefits of Coriander Seeds

Health Benefits of Coriander Seeds

All About Coriander & Coriander Seeds | Know Your Spice Dhaniya (Coriandrum sativum)

Know more about coriander or coriander seeds or dhaniya or dhania (Coriandrum sativum)

Coriander (Coriandrum sativum)Coriander is a small, hollow-stemmed plant in the Apiaceae family, in the genus: Coriandrum. Its scientific name is Coriandrum sativum.

Health Benefits of Coriander Seeds are numerous. And, so is its value in feed. It is pleasant, aromatic and spicy.

Its seeds have been found utility since ancient times in cooking as well as in various traditional medicines.

Dhaniya seeds are one such spice that is used in most Indian dishes because of its flavourful, cooling and medicinal properties.

Needless, to say that not just culinary, health benefits of coriander seeds are also miraculous.

What are the other names of Coriander?

The names of coriander seeds in other languages are given below.
Indian Languages Other Languages
Hindi: Dhaniya (धनिया), Dhaniya patta (धनिया पत्ता), Hara dhaniya (हरा धनिया)
Bengali: Dhone (ধনে), Dhane-pata (ধনেপাতা), Dhaniya (ধনিয়া)
Gujarati:
Kothmir (જીરું), Dhana (ધાણા)
Kannada: Dhaniya (ಧನಿಯ), Kottambari (ಕೊತ್ತಂಬರಿ)
Kashmiri:
Danival (دانیول, دانول)
Malayalam
: Kothamalli (കൊത്തമല്ലി), Kotthampal (കോത്താംപാൽ), Kottampalari (കോട്ടമ്പാലാരി)
Marathi: धने (Dhanya), Kothimbir (कोथिंबीर)
Punjabi:
Dhania (ਧਨੀਆ), Hara Dhania (ਹਰਾ ਧਨੀਆ)
Sanskrit:
Dhaniyaka (धनीयक), Kustumburi (कुस्तुम्बरी)
Tamil:
Kottamali (கோட்டமாலி)
Telugu:
Dhaniyalu (ధణియాలు), Kotimer (కొతిమెర), Kotimir (కొతిమిర), Kustumburu (కుస్తుంబురు)
Latin (Botanical): Coriandrum sativum
Arabic: Kusbarah (كسبرة), Kuzbarah (كزبرة)
Chinese:
Fàan yùhn sài (番芫荽)
Dutch:
Ketoembar, Koriander
English: Coriander, Chinese parsley, Indian parsley
French:
Coriandre, Punaise mâle, Persil arabe
German: Koriander, Wanzenkümmel, Chinesische Petersilie, Indische Petersilie
Greek: Koliandro (Κόλιανδρο), Kolianthro (Κορίαντρο)
Japanese: Korianda (コリアンダー), Koendoro (コエンドロ)
Portuguese: Coentro
Swedish
: Koriander

What exactly are coriander seeds?

Get to know more about coriander seeds or dhania (Coriandrum sativum)

Coriander is the dried seed or fruit of the Coriandrum sativum plant, and belongs to the parsley family. Coriandrum sativum) is an annual herb.

The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in the US and commercially in Canada) cilantro.

Coriander or Cilantro is the leaf of this same plant and surprisingly, its flavour is vastly different from that of the seeds.

Coriander leaves

All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.

Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall.

The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

What is the nutritional value of coriander or coriander seeds?

Find out about the nutritional value of coriander seeds or sookha dhaniya (Coriandrum sativum)

Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well.
In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein.

They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.

What is the chemical composition of coriander & coriander seeds?

Know and understand about chemical composition of coriander seeds or dhaniya (Coriandrum sativum)

In the ripe fruits, the con­tent of essen­tial oil is com­parably low (typic­ally, less than 1%).

The oil consists mainly of linalool (50 to 60%) and about 20% terpenes (pinenes, γ-ter­pinene, myrcene, camphene, phell­andrenes, α-ter­pinene, limonene, cymene).

In toasted coriander fruits, pyrazines are formed as the main flavour com­pounds.

The taste of the fresh herb is due to an es­sen­tial oil (0.1%) that is al­most en­tire­ly made up of ali­phatic al­dehydes with 10 to 16 carbon atoms.

One finds both saturated (decanal) and α,β unsaturated (trans-2-tridecenal) aldehydes; the same aldehydes appear in the unripe fruits.

What is the history of coriander & coriander seeds?

Know more about the origins & the story behind coriander seeds or dhaniya (Coriandrum sativum)

Coriandrum sativum, known as coriander, is native to & today it is cultivated widely in Central and Eastern Europe, the Mediterranean, North Africa, China, India, & Bangladesh.

Coriander was known as far back as 5000 BC and is mentioned in the Bible in Exodus 16:31. The use of the seeds at burials was recorded in 1550 BC.

Folklore says it was grown in Persia 3,000 years ago and used to fragrance the hanging gardens of Babylon.

Its use by the Romans and by Hippocrates and other Greek physicians is documented. The Chinese have cultivated coriander since the fourth century.

Its use in India and Europe dates back to ancient times. The name ‘coriandrum’ is derived from koros, a bug, referring to the disagreeable fetid smell of the leaves.

Coriander seeds were found in the tombs of Egyptian pharaoh Ramses II and used in ancient Egypt as ‘secret of happiness’ (an aphrodisiac).

In history of Hebrews, the seed was considered as a gift from God and was added to drinks during Passover and was used by Hippocrates as a healing herb.

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. The invaders used coriander to flavour their barley gruel.

The British mixed coriander with cumin and vinegar and used to preserve meat. Farmers in the Essex, England region refer to coriander by the name of Col.

What are the uses of coriander seeds or dhaniya?

How are coriander seeds or dhaniya (Coriandrum sativum) used?

Coriander seeds or Sookha dhaniya is an important Indian spice that not only makes your food delicious but has numerous health benefits.

  • It is extensively used across various regional cuisines to flavour curries, stir fries, snacks.
  • Coriander is an essential part of curry powder and and is a part of most Indian spice blends.
  • In Ayurveda, it is often recommended for stomach related ailments, as it is known to ease digestion.
  • Dhaniya seeds are quite effective in curing different skin ailments like eczema, itchy skin, rashes and inflammation as they have antiseptic properties.
  • In food, coriander leaves are often used whole, whereas the seeds are used dried or ground.
  • Coriander seed contains an extremely high level of dodecenal which is a compound that fights a bacterium called salmonella, with more efficiency than an antibiotic.
  • Chopped leaves and powdered coriander are used for garnishing various food items in India.
  • Early research suggests that putting 6% coriander oil on the skin helps to improve symptoms of athlete’s foot.

What does coriander taste like?

What is the taste of coriander or dhaniya?

There is much dis­agree­ment about the flavour of co­riander leaves, roots and un­ripe fruits. There are two camps – those who like it and those who do not.

  • Uncooked coriander seeds – warm, nutty and spicy
  • Cooked coriander seeds – when the seeds are dry roasted, the warm flavour become more nutty and spicy & somewhat or­ange-like.
  • Fresh coriander leaves (Hara dhaniya) – fresh, green, tangy and even citrusy. However, many Europeans find it to be dis­pleas­ing, soapy, like burnt rubber or even like crushed bed­bugs.

How Much Coriander or Dhaniya Should I Use?

What is the the recommended quantity of coriander or dhaniya for a day?
  • As a powder ¼- ½ teaspoon twice a day is recommended by Ayurveda.

What are the ayurvedic properties of coriander or dhaniya?

Information about ayurvedic details of coriander seeds or sookha dhaniya (Coriandrum sativum).

Coriander is used as an Ayurvedic medicine used for several diseases of the digestive, respiratory, circulatory and reproductive system.

In Ayurveda, it is used because of its carminative, digestive stimulant, antacid, astringent, diuretic actions.

Rasa (Taste): Kashaya (Astringent), Tikta (Bitter))
Guna (Qualities): Laghu (Light to Digest), Snigdha (Unctuous, Oily)
Veerya (Potency): Ushna (Hot)
Vipaka (Taste conversion after digestion): Madhura (Sweet)
Karma (Actions): it balances all the three Doshas

What can I use coriander for?

Learn how to use coriander seeds or sookha dhaniya (Coriandrum sativum) in your food & beverages.

Apart from significant health benefits of coriander, dhania lends its distinctive flavour to various Indian curries.

  • Coriander is an essential part of curry powder, garam masala. bottle masala, sambhar podi.
  • Chopped leaves and powdered coriander are used for garnishing various food items in India.
  • Ethiopian berbere, which much resembles Indian spice mixtures, contains coriander fruits.
  • Latin American cuisine makes much use of them.
  • South Indian cuisine has a parti­cular af­finity to coriander fruits, which are usually toasted to a very dark colour.
  • Use it to flavour South Indian vegetable curry, especially sambhar.
  • Use it in Moroccan ras al-hanout (see cubeb pepper) and baharat (from the Gulf states).
  • Coriander leaves are often used to add additional flavour to soups, salad and curry pastes in Thai cooking.
  • In Southern Vietnam, chopped coriander leaves appear as decorations on nearly every dish, be it soup, noodles or even the French-introduced baguettes.

How do I prepare coriander for food?

Learn how to prepare coriander or dhania (Coriandrum sativum) for your food & beverages.
  • Dried coriander seeds or sookha dhania – Dry roasted seeds work best for masalas, curries, vegetables, soups and salsas. Add this at the beginning of cooking.
  • Dried coriander seeds powder or sookha dhaniya powder – Dhania powder is made with dry roasted dry coriander seeds and is used for curries, lentils, vegetables. Add it during middle part of the cooking.
  • Green coriander or hara dhaniya – Fresh green coriander is used for garnishing or added directly to curries.

Can you eat all parts of coriander?

What parts of coriander or dhania (Coriandrum sativum) plant are used for food & beverages.

Coriander or Dhania is an entirely edible plant.

  • Coriander leaves and stems –  are used widely in Asian and South American cuisines.
  • Coriander seeds – or the dried fruit of the plant are classically used whole, crushed, or ground as a common spice ingredient in Indian and Middle Eastern dishes.
  • Coriander roots – while not as widely used as the leaves and seeds, are sometimes found in Asian curries and soups, particularly in Thailand.
  • Coriander flowers – European and American chefs are discovering the flowers for their subtle quality. Coriander flowers should always be used fresh, never dried.

How long does coriander last?

Learn about how long does coriander or dhaniya (Coriandrum sativum) last in storage.
  • Whole coriander seeds – Whole coriander seeds will last in your pantry for up to 3 to 4 years.
  • Ground coriander seeds – Ground coriander seeds kept in a cool, dark place and will last up to 6 months.
  • Fresh coriander leaves – They will last you for almost a week in a refrigerator.

How do I store coriander?

Learn about how to store coriander or dhaniya (Coriandrum sativum).
  • Whole coriander seeds – In an airtight container stored in your pantry or even a refrigerator.
  • Ground coriander seeds – In an airtight container stored in a cool & dry, dark place. Do not store the powder for long because coriander seeds powder or dhania powder tends to lose its flavour & potency very fast.
  • Fresh coriander leaves or hara dhaniya – coriander wilts and goes limp or dry after three days. To store it well for more than a week, wash it and simply dry it. Place it between two paper towels and store in a plastic or glass container that goes into your refrigerator.

Is there a substitute for coriander or dhania?

Learn how to use a substitute for coriander or dhaniya (Coriandrum sativum) if unavailable
  • Fresh coriander leaves or hara dhaniya – Replace the fresh coriander leaves called for in your recipe with an equal amount of fresh parsley, tarragon, dill, or a combination of the three.
  • Coriander seeds – Replace the coriander seed or ground coriander called for in the recipe with an equal amount of caraway seeds, cumin, fennel, or a combination of the three.
  • Coriander seeds powder or ground coriander – Substitute every teaspoon of coriander seed called for with 3/4 teaspoon of ground coriander.

Where do I buy coriander or dhania from?

Where to Locate Coriander or Dhaniya (Coriandrum sativum) in a Grocery Store?

Whole dried coriander seeds can be found packaged in the spice section of most grocery stores. Ground coriander or coriander powder is readily available at most grocery stores in the spice aisle.

Fresh coriander is usually found in the vegetables aisles of a grocery store.

Buy coriander seeds or sookha dhaniya (& powder) on Amazon: India | USA

What are the health benefits of coriander?

Learn more about health benefits of coriander or dhania (Coriandrum sativum)

Some of the health benefits of dhania or coriander seeds (Coriandrum sativum) are traditionally known for, including promoting digestion and reducing food-borne infections.

Others health benefits of dhaniya include promoting weight loss and improving blood sugar control and cholesterol.

  • Health Benefits of Coriander Seeds as an Antioxidant -Dhaniya seeds possess many plant-derived chemical compounds. They are known to have antioxidant, disease-preventing, and health-promoting properties.
  • Health Benefits of Dhania for Nutrition & Immunity – As in other spices, coriander is also rich in dietary fibre. 100 g seeds provide 41.9 g of fibre, much of this is metabolically inert insoluble content.
  • Health Benefits of Coriander Seeds for Digestive Health – These tiny seeds are magical for all your intestinal issues including bloating, gastric, diarrhea, nausea etc. It is an all in one solution for almost all digestion related issues.
  • Health Benefits of Dhaniya as an Anti Inflammatory – Cineole–one of the 11 components of the essential oils–as well as linoleic acid, are both present in coriander. They possess antirheumatic and antiarthritic properties which may help reduce the swelling
  • Health Benefits of Coriander Seeds for Regulating Blood Pressure – Research in the Journal of Ethnopharmacology suggests that coriander may positively help lower blood pressure.
  • Health Benefits of Dhania for Controlling Cholesterol – Coriander seed helps in reducing bad cholesterol and promotes good cholesterol in the body. 
  • Health Benefits of Coriander Against Menstrual Pain – Coriander seeds contain natural stimulants that stimulate your endocrine glands to secrete and maintain proper hormonal balance, which ensures that the associated pain with the menstrual cycle is reduced, and excess flow is alleviated.
  • Health Benefits of Dhaniya for Skin – The disinfectant, detoxifying, antiseptic, antifungal, and antioxidant properties of coriander may prove to be ideal for clearing up skin disorders such as eczema, dryness, and fungal infections.
  • Health Benefits of Coriander for Healing Ulcers – Coriander oral extracts and essential oil have shown potential in treating colon inflammation. Research shows that the herb has anti-inflammatory and analgesic properties.
  • Health Benefits of Dhania for Bone Health – As a rich source of calcium, coriander may be of great value for people who want to protect their bones.
  • Health Benefits of Coriander as Eye Health Agent – Coriander is loaded with antioxidants and minerals, all of which can be beneficial to preventing vision disorders, macular degeneration, and reducing strain and stress on the eyes.

Health Benefits of Coriander Seeds
Print

Coriander Seeds - Coriander Powder Recipe | Homemade Coriander Powder Recipe

Coriander Seeds - Coriander Powder Recipe | Homemade Coriander Powder Recipe - How to Make Coriander Powder at Home. Making Coriander powder at home. This is how you make fresh coriander powder from coriander seeds.
Course Spice Powders, Spices
Cuisine World
Diet Vegan, Vegetarian
Keyword Coriander, Coriander Powder, Coriander Seeds, Dhaniya, Dhaniya Seeds, Homemade Coriander Powder, Homemade Dhaniya Powder, Khada Dhaniya, Sookha Dhaniya
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 500 grams
Calories 11kcal
Author Sumit Malhotra

Ingredients

  • 500 gram Coriander Seeds (Sookha Dhaniya)
  • 1 teaspoon Granulated Sugar

Instructions

  • Dry roast coriander seeds for 6 to 7 mins on medium heat till it changes its colour and smells nutty and fragrant.
  • Move it to a plate to cool completely.
  • Take it in a blender and powder fine with granulated sugar.
  • Sieve and blend again.
  • Remove and store it into a glass container

Notes

  • Roast coriander seeds on a low to medium heat so it doesn't get burned.
  • Keep stirring while roasting the seeds
  • Remember to cool the coriander seeds before grinding.
  • You can store this in an air tight container for over a month.
  • Always use a dry spoon to take coriander powder from the container.

FINALLY, TO SUM IT UP

Health Benefits of Coriander Seeds | Health Benefits of Dhaniya Seeds

Coriander (Coriandrum sativum)Coriander is a small, hollow-stemmed plant in the Apiaceae family, in the genus: Coriandrum. Its scientific name is Coriandrum sativum.

Health Benefits of Coriander Seeds are numerous. And, so is its value in feed. It is pleasant, aromatic and spicy.

Its seeds have been found utility since ancient times in cooking as well as in various traditional medicines.

Dhaniya seeds are one such spice that is used in most Indian dishes because of its flavourful, cooling and medicinal properties.

Needless, to say that not just culinary, health benefits of coriander seeds are also miraculous.

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