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Dhanyaka | | Name : | Dhanyaka | | Synonyms : | Bugbane
Bugdill
Corianderseed
Chineseparsley
Dhanyaka(Sanskrit name)
Hu-sui
Stinkingdill
Yan-shi(Chinese name)
| | Parts Used : | Seed, leaves | | Habitat : | Cultivated for thousands of years and is still grown in North andSouth America, Europe, and the Mediterranean area. Grows as a weed,especially in eastern and southern areas of the United States. Nativeto Mediterranean Europe. | | Description : | Coriander is a small, erect, shining annual plant; the round, finelygrooved stem grows 1-2 feet high from a thin, spindle-shaped root.The leaves are pinnately decompound, the lower ones cleft and lobed,the upper finely dissected. From June to August the white to reddishflowers appear flat, compound umbels of 3-5 rays. The brownish, globoseseeds have a disagreeable smell until they ripen, when they take ontheir spicy aroma. The seeds are hard and egg-shaped, borne in pairswhich do not separate. | | Constituents : | Essential oil which consists of a linalol called coriandrol (60-70%),geraniol, borneol and terpenes.
Alterative, antispasmodic, appetizer, aromatic, carminative, stomachic,pungent, cordial, diuretic, diaphoretic, diuretic, stimulant | | Uses : | Coriander can be applied externally for rheumatism,and painful joints. It improvesthe flavor of other medicinal preparations and stimulatesthe appetite. Used to treat diarrheaand colic, also cystitis,urticaria, rash, burns, sorethroat, vomiting, indigestion,allergies, hayfever. A good stomach tonic and very strengthening to the heart.Will stop gripping caused by laxatives and expel wind from the bowels.At one time it was considered to have aphrodisiac effects. Used toflavor bread and liqueurs. Has the reputation to repel aphids. | | Dosage : | Infusion: steep 2 tsp. dried seeds in 1 cup water. Take 1cup a day.
Powder: take 1/4 to 1/2 tsp. at a time. | | Safety : | It is safer to use cultivated plants, since wild plants may be mistakenfor poisonous relatives. | | Myths : | Coriander is one of the basic ingredients in Indian curry, alongwith turmeric and cumin seed.
One of the most ancient herbs still in use today. Coriander is knownto have been cultivated in the Egyptian gardens thousands of yearsbefore the birth of Christ. The seeds were among the funeral offeringsfound in Egyptian tombs. It spread early to Western civilizations;the great Greek physician Hippocrates used it in the 5th century BC.
By the time the herb had reached the Chinese continent, it had acquireda reputation for bestowing immortality and the Chinese herbalistsdeveloped several coriander compounds to that end.
There are several Old Testament references to coriander as an herbwhose fruit is similar to the mysterious food, manna, that God showeredupon the Israelites during their desert trek from bondage.
It is said that in parts of South America people are so fond of corianderflavor, the seeds are put into practically all their dishes. Italiansuse the seed in pizzas, polentas, bologna, ground and spice meat,and sauces. East Indians love the flavor in their curries and certainnative dishes.
Coriander seeds are used to flavor gin, whiskey, liqueurs, wine andbrandies. An 1878 cook book advises roasting coriander seeds for culinarypurposes.
The Domestic Encyclopaedia (1802) states: 'coriander seeds are usedin bitter infusions and preparations with senna to overcome theirdisagreeable tastes.'
Coriander seeds are like tiny balls, the green seeds have a disagreeablescent, but upon drying they become very fragrant.
Its generic name is derived from a Greek work, koris, that means'bug'. The ancient Pliny described coriander as 'a very stinkingeherb'. | | Nutrient : | Vitamin C | | Sold : | Capsules |
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