Description
Whole coriander seeds
Coriander seeds can be cooked whole or roasted and then ground. However, you can develop the full aroma if you grind them coarsely with a pepper mill. Coriander is able to combine a wide variety of herbs and spices across its aroma spectrum. No wonder the seeds are often a component of spice mixtures around the world or an essential ingredient in ethnic cuisines.
Coriander seeds are prepared as tea or are an aromatic component of many spice mixtures. They go well with curry dishes, chutney, dhal and bread.
Effect on doshas:
Vata, Pitta, Kapha: lowering
Rasa (taste): spicy/katu, bitter/tikta, sweet/madhura, astringent/kashaya
Guna (quality): oily/snigda, light/laghu
Virya (power): hot/ushna
Vipaka (taste after digestion): sweet/madhura