Coriander (Dhania)

Coriander (Dhania)

Coriander is used almost daily in scores of curries, dishes and the paste of the leaves is popular as a chutney or sauce.

Coriander is a fragrant spice, coriander (Dhania) in present times is valued as much for its medicinal properties as for its use as an agent of flavouring and seasoning. The aroma of this herb is warm, nutty and spicy. Fresh coriander leaves and its seeds are well known to India, as it is used almost daily in dozens of curries, numerous dishes and above all, the paste of the leaves is popular as a chutney or sauce. It is believed that the plant was known to India since the Vedic Period, but had turned more popular for its fresh leaves. The Indians did not make use of its seeds as spice till the Muslims arrived in the Indian scenario to introduce its seeds as a customary spice.

Etymology of Coriander
Many Sanskrit texts speak about the cultivation of coriander in ancient India almost 7000 years ago. The botanical name of coriander is ‘Coriandrum sativum Linn’, which is described as a yearly and perennial herb, belonging to the family ‘Apiaceae’. The various names of Coriander is as follows - Dhania in Hindi, Dhane in Bengali, Kothmiri and Libdhana in Gujarati, Kothambri in Kannada, Daaniwal and Kothambalari in Kashmiri, Kothumpalari bija in Malayalam, Dhana in Marathi, Coriander, Types of Spice

Dhania in Oriya, Dhania in Punjabi, Dhanyaka in Sanskrit, Kothamalli in Tamil and Dhaniyalu in Telugu.

Origin of Coriander (Dhania) Seeds
Coriander serves as a native herb of the Mediterranean region, India, Morocco, Hungary, Poland, Rumania, Czechoslovakia, Guatemala, Mexico and the USA. In India, coriander is cultivated in all the states. In Andhra Pradesh and Tamil Nadu, more than one-lakh acres have been devoted to coriander cultivation. The foremost producers of coriander in India are the states comprising Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh.

Use of Coriander (Dhania) Seeds in Cuisine
Coriander is hugely admired in almost all parts of Asia and is utilised for its umpteen uses throughout India, Thailand, Vietnam and sections of China in the form of garnishing for an assortment of dishes. It is widely employed in savoury dishes in almost all parts of the world. The best way to get the maximum flavour out of coriander seeds is to dry-fry them.

Properties of Coriander
The coriander leaves also constitute one of the richest sources of Vitamin C and Vitamin A. It has 11 components of essential oils, 6 types of acids, minerals and vitamins; each having a number of beneficial properties. The sieved ‘honey’ of coriander is not only rich in vitamins and minerals, but also comprises more of unsaturated sugar as compared to saturated sugar.

Usage of Coriander (Dhania) Seeds in Medicine
Coriander seeds are very much considered to be carminative, diuretic, tonic, stomachic, anti-bilious, refrigerant, also serving as an aphrodisiac. Coriander is good for diabetes patients. It can stimulate the insulin secretion and lower the blood sugar levels. A very good food for digestive system, coriander promotes liver functions and bowel movements. The coriander seeds are good for the menstrual flow.

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