Apr 26 - Apr 28, 2024
Yoga Retreat for Women of Color
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Coriander! This power-packed plant packs a lot of medicinal punch. From leaves to stems to seeds to roots, every part is used and each offers a different flavor. Around the world, it is extensively used as a condiment, garnish, or decoration on culinary dishes.
Coriander is a spice produced from the round, tan-colored seeds of the coriander plant—a member of the parsley family that is native around the world. The word coriander can be used to describe the entire plant—leaves, stems, seeds, and all, as we are here—but most people are referring to the spice produced from the seeds of the plant when talking about coriander. Its leaves are commonly called cilantro (the Spanish word for coriander) or Chinese parsley.
Use of coriander in food preparation is famously described as the “tip of the iceberg.” In Ayurveda, it has been known as ‘Kustumbur’ which means a herb that alleviates various diseases. Here are just a few of of its benefits.
LEMON CORIANDER SOUP
Ingredients
Directions
CUMIN, CORIANDER, and FENNEL TEA
Ingredients
Directions
Bring seeds to a boil in a small pot. Turn down heat down to low, simmer uncovered for 15 minutes. Strain into a mug with juice of half a lemon or lime.
A version of this article was originally published on artofliving.org. Contributors to this article include Dr. Jyothi and Dr. Hari, Sri Sri College of Ayurvedic Sciences and Research Hospital, and Elizabeth Herman.
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