Cilantro or coriander is a noble - an annual plant, from the family of umbrellas. In cooking, coriander found the widest application. The plant grass and its seeds are used. Still, people often hear the name of coriander, like Chinese parsley. Her leaves have a slightly bitter taste, and the dried seeds have the finest flavor, in which the notes of citrus and anise are felt.

Kinza came to the table five thousand years ago. And, in cooking, it was used after it was discovered by doctors as a medicine and a preventive agent for many diseases. cilantro benefits and harm In ancient Egypt, coriander was considered an indispensable attribute, which was put into the tombs of the pharaohs. And in China, coriander today is considered a symbol of immortality. The era of the Middle Ages gives off cilantro as a condiment to a love potion. South-East Asia believes that this is an excellent tool for the excitation of the nervous system. Roman doctors used coriander to stimulate appetite. The homeland of this herb is the eastern part of the Mediterranean. In Europe, coriander was brought by the Romans, where it began to be cultivated, and today coriander grows practically throughout Europe as a weed plant. In America, coriander was imported in the fifteenth century, a little later - in Australia and New Zealand.
Cilantro greens in fresh form is used as a condiment to salads, soups, meat dishes. And seeds in dry form is a wonderful spice, which is added as a flavor to sausages, cheeses, fish and meat canned food, pickles, marinades, beer and liqueurs.
If you chew dry coriander coriander, then the process of intoxication will be significantly reduced, and the grains will remove the alcoholic smell. Essential oils, which are contained in coriander, reduce the level of unpleasant properties of alcoholic beverages. And the extracts of these oils are used in the recipes of many brands of gins. "Borodinsky" bread sprinkles with coriander seeds.

Composition and calorie content of coriander seed (coriander)

Cilantro leaves contain a lot of vitamins, such as B1 and B2, C, K, E, A, PP, pectin, carotene, rutin. Greenery also contains essential oil, and various trace elements (selenium, manganese, copper, zinc, iron, phosphorus, potassium, calcium, magnesium, sodium). The greens of coriander favorably differs from its "relatives" in the huge content of organic acids. There are seven of them: oleic acid, linoleic, ascorbic, isooleic, stearic, palmitic and myristic. composition and caloric content of cilantro For a hundred grams of fragrant green coriander, there are only twenty-three healthy calories.

Benefits of Cilantro

Thanks to its rich chemical composition, coriander has a lot of positive properties and abilities.
  1. Firstly, this herb has a beneficial effect on the cardiovascular system of the body.
  2. Secondly, it is able to normalize the metabolic processes in the body, helping quickly and easily digest food to the stomach and intestines.
  3. And thirdly, coriander is capable of removing toxins from the body, that is, it is an excellent cleaner, and, consequently, an assistant to those who are hungry to get rid of excess kilograms.
  4. In medicine, too, the properties of a given plant are useful. First of all, these include antiseptic properties, painkillers, choleretic, expectorants. Apply greens of cilantro for the treatment of gastritis, bronchitis, colds with inflammation.
  5. Cilantro is able to strengthen the gums, treat stomatitis, prevent tooth decay. A essential oil, which is part of the chemical composition of this herb, is an antiviral and antiseptic.

Harm of cilantro

harm of cilantro
  1. The main harm of coriander can cause, if you use it in unlimited quantities for a long time. In allergic people, coriander can cause skin rashes, and people with poor digestion may show signs of intoxication (light or severe, depending on the degree of the disease).
  2. Do not recommend eating coriander for acute gastritis with high acidity, cardiac ischemia, myocardial infarction, hypertension, thrombophlebitis, thrombosis, diabetes mellitus.
  3. An allergic reaction to cilantro can occur in the form of edema of the nasopharynx, redness of the nasal mucosa or oral cavity.
  4. In addition, the taste and aroma of cilantro is so sharp that not everyone can perceive it. Moreover, the taste and aroma of cilantro even in a small amount added to food, is able to break the taste and aroma of all other herbs and herbs.


  • Abuse of cilantro (and grass, and seeds) is contraindicated in women with violations of the monthly cycle. Also, the use of greenery of coriander is contraindicated in case of loss of memory, decreased potency, sleep disorders, gastritis with increased acidity and the rest of the above diseases.
  • The use of cilantro is not recommended during pregnancy and breastfeeding, as this can adversely affect the baby.