Coriander, Cilantro, Collates, Baby, Koutaras, Chinese Parsley, Dania, (Coriandrum Sativum) ID: 324-40

Different people may perceive the taste of coriander differently. Those who like it, say that it has a refreshing taste like lemon or lime, while those who do not like it, have a strong aversion to its taste and smell, comparing it to that of soap.

This is not a whim but, according to scientists, it is due to purely genetic reasons.

Coriander contains aldehyde, a compound that a gene in these people likens to soap.

The seed has a pleasant lemony taste - which is why it is used in perfumery and blends perfectly with the lemon and louiza in the dishes. It goes in pickles, especially cucumbers, cooked sauerkraut, flavors fish, some sausages and breads, and even beers. Algerians pickle meats with coriander powder, salt and pepper. The a la grec mushrooms, the famous recipe created by the French in the 19th century, contain coriander

Coriander seeds are used in curry dishes, in curry powder itself, in pickles, sausages, soups, stews and in briam.

Therapeutically helps reduce stress.

With long-term use - it has been shown to remove mercury from our tissues. It is one of the very few herbs that can help remove heavy metals from the body - especially mercury, aluminum and lead.

Its natural oils contribute to intestinal health.

Helps with eye disorders, red eyes, macular degeneration.

Prevents urinary tract infections.

The vitamin K it contains plays a role in maintaining a healthy bone structure and reduces neuronal damage to the brain and consequently Alzheimer's disease.

Prevents anemia as it helps in the formation of blood.

It acts as a natural diuretic protecting against kidney stones.

Lowers LDL cholesterol, regulates blood pressure and heart function.