Coriander seed is a common spice used in many cultures throughout the world. The seeds are warming and have a slightly nutty and citrus flavor that are intensified when roasted. Coriander seeds can be ground fresh before use or kept whole and added to marinades, sauces, and rubs. Traditionally, it was used to support healthy digestion and was often added to beans or other hard to digest dishes due to its carminative qualities.
First mentioned in Sanskrit texts in India seven thousand years ago, coriander is truly an ancient spice. The seed was found in Egyptian tombs and also discovered in Bronze Age ruins (ca 3200–600 BCE) on the Aegean Islands. The ancient Greek and Roman physicians Hippocrates, Paracelsus, Dioscorides, and the naturalist Pliny the Elder were all quite familiar with this spice. In fact Pliny suggested that the best coriander of his time was from Egypt. The ancients employed coriander as a meat preservative amongst many other things.
In Ayurvedic medicine (traditional healing system of India) coriander is often combined with caraway and cardamom seeds for use as a digestive tonic. It is energetically cooling and has a sweet, bitter and pungent taste. Similarly, in Traditional Chinese Medicine (TCM), coriander is considered pungent in taste. It is used as a digestive tonic as well and as a flavoring to improve the taste of herbal preparations just as it has been in herbal medicine practices in the West.
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Modern Herbal Apothecary products and statements have not been evaluated by the FDA. Modern Herbal Apothecary does not claim to diagnose, treat, cure, or prevent any disease. Always consult a physician before using herbal and aromatherapy remedies.