Cilantro, also known as coriander, is one of the most popular aromatic herbs in the world. The greens and seeds of the plant are widely used in Mediterranean, Eastern European, Asian cuisines, fresh pleasant taste and aroma of cilantro goes well with vegetables, meat, fish. In addition to its undeniable culinary benefits, coriander also has medicinal properties.
Spicy cilantro can be used for a variety of digestive problems. It is known that even the ancient Egyptians boiled cilantro leaves with salt and used the broth to treat constipation. Until now, in folk medicine, cilantro broth is used to stimulate appetite, as it promotes the production of gastric juice. Coriander is effective for diarrhea and flatulence. It is believed that cilantro helps to cope with dysbiosis.
Cilantro contains essential oils with antibiotic, antispasmodic, antibacterial and antifungal properties
A decoction of coriander can flush out toxins and metals from the body. The chemical compounds present in cilantro bind heavy metals and remove them from the blood, tissues and organs. Cilantro extract helps to reduce the level of mercury in the body resulting from the consumption of seafood and fish living in polluted waters and reduce the harm caused by it.
Scientists have shown that cilantro can help reduce the risk of various cognitive disorders, such as Alzheimer’s and dementia.
Cilantro is a good source of minerals such as potassium, calcium, manganese, iron and magnesium, as well as vitamins A, K, C
Also, cilantro can be useful for: – insomnia; – diabetes; – urinary tract infections; – menstrual cramps; – hormonal mood swings.
Before use, spicy cilantro greens are washed to remove sand and dirt, as well as traces of chemicals used to treat the grass, and then dried in a special “carousel” or with paper towels. You can also use dried cilantro. Some recipes, such as the Indian Spice Curry Mix, use coriander seeds, while Thai curries use the roots of the plant.
Cilantro is widely used in soups, stews, sauces, pickles and salads. It is a must-have ingredient in many Mexican, Italian, Spanish, Indian and Thai dishes. The famous salsa and the equally famous pesto sauce are prepared with cilantro. They put it in chutney and guacamole. Nutritionists advise adding cilantro to freshly squeezed vegetable juices and smoothies. Unusual, but bright is the combination of coriander with fruits, for example, the pulp of watermelon, mango, banana, lime, strawberry and pineapple. Cilantro is added to hot dishes shortly before cooking, as it loses its aroma during heat treatment.
