Coriander is one of the few culinary spices that help balance Pitta in the digestive system and urinary tract.
This tridoshic spice is highly appreciated in Ayurveda and is cooling, sweet and astringent. Ayurvedic texts say that it is good for digestion, whets the appetite, supports a healthy response to allergens and also helps purify the blood.
It can be combined with other ayurvedic herbs such as ground turmeric, cumin, paprika, cayenne and fennel. It has a sharp aroma and smells and tastes best freshly ground in a coffee or spice mill, or broken up in a mortar and pestle.
Coriander can be added while cooking dals and vegetables. It can also be sautéed in ghee and added to cooked food.