Coriandrum sativum (coriander) belongs to the Apiaceae family. The characteristic smell of the green plant is caused by aldehydic compounds (terpenes, linalool, and pinene). The leaves and seeds are rich in calcium, magnesium, manganese, iron, and vitamin C.

Its origin may be in Southern Asia and the Mediterranean, but it is cultivated around the world. The main producers of coriander fruits are Ukraine, Russia, India, Morocco, Argentina, Mexico, and Romania.

The plant is a popular spice in cuisines worldwide. The leaves and seeds are often ground into a powder and used as a condiment.

Traditionally, coriander is used in the preparation of many household medicines to treat colds, fever, nausea, vomiting, indigestion, worms, rheumatism, epilepsy, anxiety, insomnia, and joint pain.

Cuminum cyminum, or cumin, is an annual herb of the parsley family. It is native to India, the Mediterranean, Europe, Iran, and regions of Asia and Africa. It is an introduced species in Mexico, Latin America, and the United States.

The spice was well known to ancient Greeks and Romans. Greeks kept cumin at the dining table, similar to pepper today, and this practice continues in Morocco.

The primary medicinal properties of cumin are in the seeds, which are carminative, antispasmodic, antibacterial, astringent, antimicrobial, antidiabetic, anti-inflammatory, and analgesic.

I have only presented a brief overview of the two herbs. Want to learn more on coriander and cumin

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