Corriander
Basic History: Coriander is also known as cilantro and sometimes as Chinese or Mexican parsley. In ancient times, coriander was credited with holding the secrets to immortality and as a potent aphrodisiac.
Culinary Uses: All parts of the plant are edible including the seeds. The fresh leaves are commonly used in Mexican, Vietnamese, Thai and Indian cooking. Coriander seeds are used in most Indian curries and in German and South African cooking.
Flavor and Taste: Coriander has a very strong camphor-like scent and flavor with undertones of anise and lemon and a grassy scent.
Nutritional Notes: Coriander can assist with the existence of excess fat in the bloodstream. It is also an excellent digestive aid, a substantive antioxidant, and an anti-inflammatory that can soothe arthritis.