Coriander Seeds (Cilantro, Dhania)

  • Coriander Seeds (Cilantro, Dhania)
  • Coriander Seeds Premium Small Bag

Product Features:

  • Sprouting Grade
  • High Germination Rate
  • Premium Quality
  • An Antioxidant Super Food
  • Cholesterol, Sugar and Gluten Free
  • High in Iron, Calcium and Vitamin A
  • Country of Origin: Canada
6.99 (13.98/lb)
10.99 (10.99/lb)
12.99 (5.20/lb)
18.99 (3.80/lb)
40.99 (3.42/lb)
147.99 (2.96/lb)
 

Product Description

An antioxidant super food, coriander offers a wealth of nutrients for maximum levels of good health, including protection from the effects of aging.  Foods prepared with coriander seeds also demonstrate a longer shelf life, resisting spoilage and retaining freshness. At Food to Live, our coriander seeds and sprouts are high quality, fresh and delicious, with a lively citrus flavor released when the seeds are crushed, and a delightful nutty essence that adds depth and intensity to soups, rubs, roasts and a variety of recipes.  Food to Live sprouts add a delicate, flavorful texture to your favorite salads.   Used across the world to enhance and enrich dishes, flavor packed and nutrient rich coriander seeds and sprouts from Food to Live are truly superior.

Health Benefits of Coriander Seeds

Coriander is a herb that has been used in medicine for centuries in the Middle East, China, India, and South Europe, the regions where this plant in native. Today it’s grown commercially and is mainly used as a spice. However, if it still carries all the properties that made coriander so valuable to our ancestors.

The most important health benefits offered by this herb are:

  • Digestive aid.
    If you suffer from stomachaches, flatulence, or some other problems that affect your digestive tract, you should always have coriander seeds in your pantry. They contain a great number of oils and essential fatty acids, including linalool, geraniol, petroselinic acid, oleic acid, linoleic acid, terpine, palmitic acid. These elements help normalize your digestive process and relieve pain caused by some conditions that interfere with it.
  • Source of dietary fiber.
    All seeds are a great source of fiber. Coriander mostly contains insoluble fiber. This is the kind that soaks up liquids and normalizes bowel movement, easing constipation. Yet another property that proves this herb to be an efficient cure for digestive tract disorders.
  • Colon cancer prevention.
    Dietary fiber from coriander seeds binds bile salts, which significantly reduces their absorption by the colon. This, combined with the fact that the herb is filled with flavonoid antioxidants, allows coriander to provide your colon with a certain amount of protection against cancer.
  • Source of vitamins.
    Seeds in general have fewer vitamins than minerals and very little vitamin C in particular. However, coriander is rich in this important antioxidant. 100 grams of dry seeds contain 21 mg of vitamin C. The herb is also packed with essential B vitamins (thiamin, niacin, riboflavin).
  • Source of minerals.
    Coriander seeds are full of minerals, which is why they are so effective in disease prevention and treatment. Copper and iron are essential elements in the blood cell formation process and, therefore, affect your immunity and overall wellbeing. Zinc is involved in a great number of chemical reactions within your body, so it influences many things, including digestion, growth and development, sperm generation, and nucleic acid synthesis. Manganese is used by your body as a part of a potent antioxidant enzyme. Potassium helps control blood pressure and heart rate.
    Some other minerals that coriander seeds contain are calcium, phosphorus, and magnesium.
  • Arthritis symptoms relief.
    Essential oils in coriander seeds reduce inflammation and swelling, the most unpleasant symptoms of rheumatoid arthritis. They even help with swelling caused by kidney problems, though to a lesser extent.
  • Skin disorders treatment.
    The seeds possess strong anti-inflammatory and anti-fungal properties. This makes them an excellent treatment for many skin disorders, including eczema, fungal infections, etc.
  • Treatment for mouth ulcers.
    Long before toothpaste was invented, people chewed on coriander seeds in order to freshen their breath, and even today it’s a major component of natural products for oral hygiene. This herb can help you treat mouth ulcers due to its potent antiseptic properties.

 

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INGREDIENTS: Coriander

Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 3 years

Country of Origin: Canada

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Carrot Zucchini Chickpea Fritters Vegan Recipe

Carrot Zucchini Chickpea Fritters Vegan Recipe

INGREDIENTS

  • 1 small zucchini, shredded
  • ½ loaded cup carrots
  • 3 cloves of garlic
  • ½ inch ginger
  • 1 green chili or use cayenne to taste
  • 1 15 oz can chickpeas, drained or 1.5 cups cooked
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp black pepper corns or ground pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ to ¾ tsp salt (depends on if the chickpeas were salted)
  • 1 Tbsp flax seed meal or chia seed meal
  • ¼ cup oat flour or other flour
  • 1 to 2 tbsp breadcrumbs or more flour
  • Oil as needed


INSTRUCTIONS

  1. Grate/shred the zucchini and add to a bowl. Lightly press the zucchini in a paper towel if there is too much moisture.
  2. Process carrots, ginger, garlic, chili in a food processor until shredded and add to bowl. Or use a grater.
  3. Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps).
  4. Make the spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat ½ tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant or add them unroasted.
  5. Add the spices to the bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.
  6. Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
  7. To bake, Bake at 400 degrees F for 20 to 25 minutes. Broil to crisp for a minute.
  8. Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.


Enjoy it!

 

Red kuri squash soup with cumin, coriander & coconut

Red kuri squash soup with cumin, coriander & coconut
INGREDIENTS:

  • 1 (2 lb) red kuri squash
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • ½ teaspoon chipotle powder
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 can (400 ml) coconut milk
  • 2 garlic cloves
  • 1 tablespoon chunk ginger
  • 3 cups vegetable broth or more, depending on your preference
  • ½ cup walnuts (optional)


DIRECTIONS:

Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that’s how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency.

Serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like!

Recipe Source: http://amp.gs/ZdaH

 

Cumin Seeds, Fennel Seeds & Coriander Seeds Water

Cumin Seeds, Fennel Seeds & Coriander Seeds Water
Take 2 liters of water in a large vessel. Add 1 teaspoon each of:
– cumin seeds
– fennel seeds
– coriander seeds
and boil for 10 minutes. Cool, strain and drink all day. This water stays in good condition at room temperature for 6-7 hours.

Recipe Source: http://amp.gs/Zr0R

 

Sweet Corn Curry

Sweet Corn Curry

An easy vegan curry that highlights the flavor of sweet summer corn. Warming spices, coconut milk, tomato, and a hint of lemon make this sweet corn curry a flavorful and satisfying meal.

Ingredients:

For the spice mix:

  • ¼ tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • 1 and ½ tsp coriander seeds
  • ¼ tsp paprika
  • ¼ tsp smoked paprika
  • ¾ tsp ancho chili powder
  • ¼ tsp garam masala
  • ¼ tsp turmeric powder
  • 1/8 tsp ground black pepper
  • ¼ tsp salt


For the vegan sweet corn curry:

  • ½ tbsp grapeseed oil
  • 1 large white onion finely chopped
  • 2 small green chilis thinly sliced
  • 2 cloves garlic minced
  • ½ inch of ginger minced
  • spice blend (see above)
  • 3 cups fresh raw sweet corn kernels
  • 2 cups finely chopped fresh tomatoes (about 10 oz.)
  • 1 cup full-fat coconut milk
  • juice of ½ of a lemon
  • salt to taste
  • ¼ cup chopped fresh cilantro
  • cauliflower rice for serving


Instructions:

For the spice blend:
1. Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
2. Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.


For the sweet corn curry:

1. Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
2. Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
3. Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
4. Add the tomato and ½ cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
5. Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!

Enjoy!!!

Recipe Source: http://amp.gs/pHu7