Introduction:
Its white to reddish flowers bear brown-yellowish fruits, which we know as coriander seeds. Leaves and seeds are used as a spice. Coriander is mainly valued for its sweet spiciness.
Use/Preparation:
Especially in Asian dishes, coriander is a harmonious component. It can be used in vegetable soups, dips, pesto, salads, as an ingredient of curry or rice. Both the seeds and the leaves can be used to make tea.
Health:
Coriander is particularly rich in health-promoting phytonutrients and essential oils, which are responsible for its healing properties. In particular, people with digestive problems or chronic inflammatory diseases can benefit from the valuable ingredients of coriander. Coriander oil, which is extracted from the seeds, is considered antibacterial and inhibits the growth of fungi.
Alternatives:
Parsley hardly differs visually from coriander and also goes very well with Asian dishes. In terms of taste, a herb mixture of parsley, dill and tarragon comes very close to that of coriander.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 23/95 |
| Fat | 0,5 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 6,7 g |
| Sugar | 0,9 g |
| Protein | 2,1 g |
| Salt | 0 g |
