Coriander seed
Coriander Seed
Coriander seed (pronunciation: /ˌkɒriˈændər siːd/) is the fruit of the Coriandrum sativum plant, a member of the Apiaceae family.
Etymology
The term "coriander" is derived from the Old French coriandre, which comes from Latin coriandrum, in turn from Greek koriannon. The word "seed" comes from the Old English sǣd.
Description
Coriander seeds are small, round, and have a yellowish-brown color. They are used as a spice in cooking and have a sweet, aromatic taste with a touch of citrus. Coriander seeds are also used in traditional medicine for their health benefits.
Culinary Use
Coriander seeds are used in a variety of cuisines, including Indian, Middle Eastern, and Mediterranean. They are often used in spice blends such as garam masala and curry powder, and are also used to flavor pickles, breads, and beverages.
Medicinal Use
In traditional medicine, coriander seeds are used for their digestive, anti-inflammatory, and antimicrobial properties. They are also believed to help lower blood sugar levels and improve heart health.
Related Terms
- Coriandrum sativum: The plant that produces coriander seeds.
- Cilantro: The leaves of the Coriandrum sativum plant, also used in cooking.
- Apiaceae: The family of plants to which Coriandrum sativum belongs.
- Spice: A substance used in cooking to flavor food, often derived from seeds, fruits, or other plant parts.
External links
- Medical encyclopedia article on Coriander seed
- Wikipedia's article - Coriander seed
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski