CORIANDER -2

CORIANDER -2  

CORIANDER –Coriandrum sativum [கொத்துமல்லி /கொத்தமல்லி, மல்லி, மல்லித்தழை , தனியா  = vernacular ]-2

Besides the aroma  of  fresh Cilantro [leaves of coriander], its nutritional value is worthy of notice. In a 100 g fresh material-- fibres account for 2.8 g and Water =92% Proteins and Carbohydrates stand at 2.13 and 3.67 g respectively, Sugar 0.87 and dietary fibre 2.8 g make it a fine blend of nutritive factors.

Also, Vitamins A, C and K abound the leaves, while  the seeds have more fibre, Selenium, Calcium, Magnesium and Manganese – important in human metabolism.

Volatile oils in coriander can constitute 0.4 -1.8 % and is useful in compounding essential oil during manufacture.

Another feature is the flavor [aroma] of coriander powder; the aroma is volatile and powder stored tends to lose aroma. So, coriander seeds are crushed just prior to use in any culinary schedule. [Recall what our cooks in Weddings do to enhance the taste through aroma by fresh grinding /crushing of coriander seconds before use].

The enchanting aroma of Coriander is ascribed to the Terpenes there in of which 2/3 is Linalool and Pinene- another item.

A preliminary study indicates anti-bacterial efficacy of essential oils of Coriander in controlling both Gram+ and Gram^- bacteria. Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus are listed among those inhibited by this oil.

Coriander is said to be one of the original ingredients in the components of Coca-Cola. Such is the wide range of spread for uses of coriander and its leaves.          A tiny herb of global stardom is Coriander.

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