Cardamom

Uses of Coriander
Culinary Uses: Coriander is widely used in varied cuisines for its sweet and armatic bouquet. It is commonly used in Middle Eastern, Mediterranean, South Asian, Latin America, Chinese, African and Southeast Asian cuisines. They are sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups and curries, especially bhuna. Both seeds and leaves can be used in salads. The most common use of coriander seeds is in curry powder. It is also the chief ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. It blends well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage. Coriander is a characteristic of Arab cookery, being common with lamb, kid and meat stuffings. It adds to fish dishes and with other spices form a delicious coating for spiced fish or chicken. Coriander complements chilli and is included in many chilli recipes, such as harissa, the hot North African red pepper sauce.
Medicinal Uses: Coriander has been effective against piles, headache and swellings; the fruit in colic, piles and conjunctivitis; the essential oil in colic, rheumatism and neuralgia; the seeds as a paste for mouth ulceration and a poultice for other ulcers. Its essential oil retards E. Coli growth, suggesting possible agricultural anti-bacterial applications. It is also an effective medicine for the relief of anxiety and insomnia. It is used as a stomach soother by both adults and colicky babies. Its antioxidant helps prevent animal fats from turning rancid. It also contains substances that kill meat-spoiling bacteria and fungi. Intriguing new studies suggest that coriander has anti-inflammatory effects.