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Herbs > Ayurvedic Herbs and their Healing Power > Coriander
By Dr. Satish Kulkarni
The colloquial name for coriander is dhania, kothmir
or kothimbir and its botanical name is Coriandrum
sativum. Coriander is a small, erect and
attractive plant. Its smell and taste are mouth
watering. The herb has many branches, which are
smooth. Leaves are compound, thin and very tasty
which are commonly included in day-to-day-Indian
cookery. Fruits are green when fresh and brownish
yellow when ripen. Both have a spicy fragrance and
are used in common Indian spices. Stem, leaves and
fruits add to taste and flavor of food in addition to
their medicinal value.
The part of
the world, which regularly cultivates coriander, is
India, China, Malaysia, Thailand, the US and European
countries. Coriander is rich in vitamins and
minerals. It has secured a place in recent
macrobiotic philosophy (fighting with disease through
substantial change in diet) also. Coriander contains
calcium, phosphorous, iron, few vitamins from Vitamin
B-complex group and Vitamin C. This is the reason why
it is freely advised in any condition related to
avitaminosis. In conditions like scurvy, beriberi,
P.ulba and other conditions related to vitamins
deficiency the regular use of coriander may help
improving condition fast.v
The leaves of
coriander help improving digestion. They help in
stimulating hunger to patients who are anorexic.
Fresh juice is an herbal tonic. Buttermilk enriched
with fresh leaves/juice of coriander + Asafetida +
Cumin seeds + rock salt is digestive, nutritious and
convalescence improviser. Routinely it is taken after
supper and/or dinner in India. Coriander helps
stomach in its daily activities and helps relieving
distention in addition. A juice with few other
ayurvedic remedies is a recommended treatment for
nausea, hyperemesis including hyperemesis graviderum
(i.e. morning sickness), colitis including ulcerative
colitis and liver disorders.
Dry fruits of
coriander are used in treatment of diarrhea and
dysentery. Whole night soaking of dry fruits in water
and drinking that water in the morning has proven
effects on acid peptic disease problem. In dry and
fresh both the forms, coriander reduces acidity.
In any type
of fever, coriander adds to relief by inducing
urination in a natural way. An ayurvedic boiled
mixture prepared out of buttermilk, curry leaves,
cumin seeds and coriander is included in diet of a
patient who is suffering from fever helps in reducing
fever and supplying readily available calories to
patient who is anorexic due to pyrexia. Drinking this
mixture when it is hot helps in reliving accumulated
cough in respiratory tract. A decoction of coriander
seeds with few other herbals is also a very good
option.
One ayurvedic
school has suggested use of coriander in typhoid. Few
ayurvedic practitioners had given trial in small pox
case and had claimed results. However, the question
is nonexistent now because small pox is irradicated
from most of countries. Few say, it helps in
reducing increased cholesterol level. Ancient
ayurvedic textbooks i.e. sanhitas have
recommended use of coriander in menorrhagia i.e.
profuse bleeding during menses. A decoction of
coriander seeds is used for treating this condition.
In shalakya
tantra, (ayurvedic ophthalmology and above neck
problems) a branch of ashtang ayurved mild
decoction of coriander is recommended for eyewash. It
gives relief from burning sensation of eyes and
relieves pain.
To summarize,
coriander is very commonly, worldwide available herb.
It is used as a fresh spice as well as medicine. One
can safely use it without medical advice in
day-to-day problems like indigestion, cold-cough etc.
In problems other than these, it can be used under an
ayurvedic expert’s supervision.
For further information on Ayurveda and/or questions
please
Visit India Herbs For
Consultations, Genuine Ayurvedic Medicines and
Nutritional Supplements or contact Dr. Satish Kulkarni |
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