Coriander is an annual herb belonging to the Apiaceae family. Chinese parsley, dhania, and cilantro are some of the other names for it. Although all parts of the plant are edible, the fresh leaves and dried seeds (which are used as a spice) are the most commonly utilized in cooking.
How to use:
Coriander is used in meals as a culinary spice as well as to prevent food poisoning. Coriander is used in cosmetics and soaps as a fragrance and as a flavoring component in pharmaceuticals and tobacco.
Coriander is used to treat stomach pain (irritable bowel syndrome or IBS), constipation, diarrhea, gas (flatulence), nausea, athlete's foot (Tinea pedis), and a variety of other illnesses caused by a long-term dysfunction of the large intestines.
Vitamin C, Vitamin K, and protein are abundant in coriander leaves. Calcium, phosphorus, potassium, thiamin, niacin, and carotene are all present in modest levels.