Corriander seeds are in the family of black pepper and hailstone. It has a pungent taste that makes it unique as an herbal healer. This herb is a cousin of Turmeric, Ginger and Cumin seeds. Its history is that it was used by the ancient Indian doctors to cure respiratory illnesses. It is believed to be a better remedy than most of the modern medicines and Ayurvedic herbs.
A large variety of this seed can be found in India, USA, Brazil, China, Africa and Indonesia. In India, the Corriander seed is known as Triphala. The seeds can be stored for a long time in dry husks. They can be cooked fried or grilled and are served with rice, chapatis, or rotis. A crushed Corriander seed is boiled in milk and served as a drink during the hot summers. It is also one of the main ingredients in the traditional Indian Bhai Dooj and is recommended for arthritis and other muscular and skeletal ailments.
The most important quality of Corriander seed is that it has very few pungent qualities. It has been used in Ayurveda for thousands of years as an important tonic to strengthen the body and prevent the spread of illness. The reason why this seed is best suited for cooking is that is contains a very high Vitamin A content and Vitamin B complex. It can be considered as a super food.
As far as culinary uses are concerned, the best way to cook it is by steaming. You should add about 200gms of corriander seeds to one litre of water and let it steep for around 15 minutes. You should drain off the liquid after it is done steaming. It would be best if you leave the seeds on top of the water for about an hour. In a similar fashion, you can roast it in an iron skillet or a baking sheet.
Corrianders are best stored in an air-tight container. A bottle of vinegar mixed with water also doubles as a good substitute for salt. Coriander seeds can be used either individually or in their whole form. You can find them in different stores both online and offline.
While corrianders are mainly used as a cooking herb, it also helps in healing wounds and has curative properties. You can boil it in half liter of water to make a solution for rubbing on cuts and bruises. This is one of the most common ingredients used in Indian Ayurveda. This herb is also a constituent of several medicines used for Alzheimer's, anemia, kidney disorders, heart diseases and asthma. It has been proven effective for treating inflammation, diarrhea, boils and abscesses and liver disorders.
However, this miracle herb is not safe for internal consumption. You should only use it externally. Since the seed is very bitter, it is advisable to chew only the seeds. For this purpose you can use a teaspoon of ground corriander and mix it with 50 ml of buttermilk. Drink this mixture before going to bed.
For best results it is advised to dry the seeds completely before cooking. This will prevent any bitterness caused due to contact with water. If you choose to dry the seeds, do so by leaving the seeds out in the sun or air. The sun is the best agent to remove the bitter taste. It is advisable to keep the seeds away from direct sunlight as they may spoil. Store the dried corriander in a cool and dry place.
Corriander seed is used in a large number of Indian dishes. The seed is usually cooked separately with different vegetables. When buying a packet of coriander make sure that it is dry and not withered. You can even cook the seeds at room temperature.
Corriander is easily available in the market. You can easily get them through online stores. Some of the major online stores offer special discounts on bulk herb. It is important to note that the seeds are not suitable for diabetics. In case of diabetes, you should take organic oats instead of this seed.
You can cook the seeds just like other onions. You can roast them or boil them. For better aroma and flavor you can add coriander leaves and fresh mint. This herb is used in a large number of Indian recipes. You will find it in north Indian, eastern Indian, Pashmina Meals, Gujarati and Punjabi Recipes.