Ingredient

The fruits of coriander are considered alterative, anodyne, anthelmintic, antibacterial, antibilious, antidiabetic, antifungal, antiinflammatory, antioxidant, antispasmodic, aphrodisiac, appetiser, aromatic, astringent, cardiac tonic, carminative, constipative, cordial, diaphoretic, digestive, diuretic, expectorant, nervine, refrigerant, sedative, stimulant, stomachic, styptic and tonic. Humans have been using coriander for its medicinal and culinary properties for at least 7000 years. It is one of the world�s earliest cultivated spices. Coriander contains calcium, phosphorous, iron, few vitamins from Vitamin B-complex group and Vitamin C. This is the reason why it is freely advised in any condition related to avitaminosis. In conditions like scurvy, beriberi, P.ulba and other conditions related to vitamins deficiency the regular use of coriander may help improving condition fast.

It is useful in diabetes, flatulence, colic, sore throat, vertigo, dyspeptic complaints, loss of appetite, jaundice, anxiety and complaints of the upper abdomen. The fruit strengthens the heart and is useful in palpitation. Animal studies in India in 1997 demonstrated that preparations made from coriander seeds could help lower blood cholesterol.

Coriander is also used traditionally for digestive and gastric complaints as well as for cough, chest pains, bladder complaints, leprosy rash, fever, dysentery and halitosis. It is added to laxative formulas to help prevent griping.

There is some speculation that coriander leaf (cilantro) can rid the body of heavy metals, such as lead; further research is needed to examine this theory, however.