Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania, or cilantro All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking. Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap and detergents.
Nutrition content:
The vitamins, minerals, and antioxidants in coriander provide significant health benefits. Coriander leaves and seeds are full of vitamin K, which plays an important role in helping your blood clot.
Coriander seeds have been shown to significantly lower blood sugar in people who have diabetes. Current trials show that coriander helps activate the enzymes that help your body process blood glucose effectively. While more studies need to be done, people with high blood sugar may benefit from adding more coriander to their diet.
