Coriander, popularly known as Dhania is an aromatic spice that is extensively found and stocked up in almost all kitchen cabinets throughout the globe. Be it in the form of small round seeds, fresh leaves, or the grounded powder, this traditional herb has found its way in several Indian cuisines, pickles, vegetable curries, or as spice mixes used for tadka in sambar or dal. Although its unique taste enhances the flavour of several cuisines, little did we know that these tiny seeds of wonder, offer a plethora of health benefits and increase the nutritional value of the food.

Coriander, which goes by the botanical name Coriandrum sativum, is a flowering plant that belongs to the Parsley family and is native to Southern Europe, North Africa and West Asia. The leaves of the plant are known by different names such as cilantro leaves or Chinese parsley. While the fresh leaves are used for garnishing or added directly to curries, the small round yellowish-brown seeds are either used as whole or grounded into powder for cooking. The unique lemony citrus flavour of the seed powder comes from the essential oils that are present in the hollow cavities of the plump brown seeds.