Coriander Oleoresin

Botanical Name: Coriandrum sativum

Parts used: leaves, seeds

Coriander is also called "Chinese parsley". It is a widespread grass whose leaves and seeds are used in Asia and the Middle East for millennia. Cool, it looks like parsley. In China, we find the coriander leaves on many dishes (salads, Chinese soups, stir-fries, sauces ...). They perfume the broth and give a characteristic taste very nice.

According to Chinese tradition

Nature: Warm, aromatic

Taste: spicy

Tropism: spleen, stomach, lung

Energy properties

Aid to digestion, dispels stagnation food, and Causes sweating, cure skin rashes, active blood circulation.

Helpful in nausea, loss of appetite, common cold, headache attack by wind – cold, initial stage of childhood diseases (rubella, measles, smallpox)

Culinary Uses

In Asia, coriander is widely added to many dishes soups, rice, stew, salads, marinades, meat, fish, and seafood. The cilantro should be added after cooking, remove from heat. Its flavor is strong enough that it should be used sparingly. The young stems, once used like chopped chives.