The Cilantro, stimulus for your stomach and your health
Coriander is a herbaceous plant native to the countries of the Eastern Mediterranean, as Greece, which is now cultivated throughout Europe and America. It is one of the medicinal plants used for longer, because the Egyptians used it already.
The fruits contain an essential oil rich in linalool, which is the active principle that should their interesting properties:
It aids digestion
Removes gases
It strengthens the nervous system
It is invigorating and stimulating the appetite
It mitigates the bad breath of consumers of garlic or onion, as well as smokers.
As medicinal substance has been highly studied and used as a fungicide, anti-inflammatory and analgesic by external means. Coriander has been used as medicine (expels intestinal worms) although this property has not been shown in studies.
Some research conducted on rats has shown that the fruits of the cilantro manage to reduce the cholesterol in the blood: decrease the bad cholesterol (LDL) and triglycerides and increases good cholesterol (HDL). This is because the cilantro produces a decrease in the absorption of bile acids in the intestine.
Dried coriander leaves are an important source of vitamin K, which intervenes in the hepatic synthesis of clotting factors and the calcification of bones, because to promote bone formation.
Although it is one of the oldest and most used, medicinal plants consumed in large quantities and due to its stimulant properties of the nervous system, it can cause dizziness and poisoning. Let us not forget the saying: good is cilantro but not so much!
Cilantro in the kitchen
One of the main features of the cilantro is its antibacterial property, so it will act as a natural barrier to use fresh food.
Coriander is a fundamental component of curry powder. They are used in the cuisine of Sri Lanka and India, roasted or fried dishes, to pay tribute to the taste of food. Coriander leaves enjoyed great popularity in much of Asia. In Thai cuisine is used to give more flavor to soups, salads, and in the green curry paste used the leaves and roots. In the South of Viet Nam, chopped cilantro leaves appear as decoration in almost every dish, sometimes combined with Mint.
Latin America mainly uses the leaves, especially Mexico with one of its most typical dishes, guacamole, a paste of avocados, tomatoes, juice of lemon, garlic, onion, chilies and cilantro leaves.
Arab cuisine used primarily fruits, forming part of many mixtures of spices.
Curiosities
The generic name comes from the Greek word Korios, chinche, in allusion to the unpleasant smell of green fruit.
Coriander leaves are very similar to the European parsley in several respects. They have similarly and both are best used fresh, since the flavor diminishes considerably after a prolonged cooking.
Use of the essence of coriander
The essence or coriander essential oil is used as a flavoring of liquors and digestive drinks and in perfumery.
As you can see, the coriander is a plant which has no waste. Many of its components are used for a variety of applications.
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