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    "slug": "koriander-coriandrum-sativum",
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/koriander-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Coriander (Coriandrum sativum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Umbellifers<small>Apiaceae - such as cumin, dill, parsley<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Leaves, seeds, root<small>three ingredients from one plant<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Green: citrusy fresh, soapy to some<small>Seeds: warm, sweet, orangey<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Eastern Mediterranean<small>now at home in India, Mexico, Thailand<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Recognized for<\/div>\n<div class=\"v\">Bloating, appetite<small>EU monograph for the fruits<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Do not confuse<\/div>\n<div class=\"v\">Coriander leaves with parsley<small>Same shape, different scent - smelling helps<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Three ingredients in one plant: raw greens at the end, roasted seeds in curry, root in Thai paste. The soap-making gene is real \u2013 those who have it use the seeds.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The weed that divides the world<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-koriander.jpg\" alt=\"Frische Korianderbl\u00e4tter\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">For some, coriander tastes like lemon and summer, for others like soap - and science says: both are right, it&#039;s due to a gene.<\/p>\n<p class=\"ea-drop\">Coriander originates from the eastern Mediterranean and Western Asia and is one of the oldest spices known to humankind: seeds have been found in Egyptian tombs and in the Nahal Hemar cave in Israel, dating back 8,000 years. The Romans took it to their provinces, the Arabs to India, and the Spanish to Mexico. Today, it is so deeply rooted in Indian, Thai, Mexican, and Arabic cuisine that its origins have been forgotten.<\/p>\n<p>What&#039;s special about it: The plant provides three different spices. The fresh greens (cilantro) with their bright, citrusy scent; the round fruits (&quot;coriander seeds&quot;) with their warm, sweet orange aroma; and the root, which is ground into curry paste in Thailand. Whether someone loves the greens or finds them soapy depends on an olfactory receptor gene \u2013 in about one in ten people in Europe, it&#039;s set that way.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What coriander does for you<\/h2>\n<p class=\"ea-drop\">Coriander is a <strong>A digestive spice on two levels.<\/strong> The fruits contain an essential oil with linalool, which relieves bloating, relaxes cramps, and stimulates appetite \u2013 the European Medicines Agency recognizes coriander fruits for mild digestive problems. In herbal cuisine, it is considered a milder alternative to caraway and cumin, suitable for sensitive stomachs.<\/p>\n<p>The fresh green leaves provide vitamin K, beta-carotene, and vitamin C\u2014and a reputation as a &quot;detoxifier&quot; based on animal studies on heavy metal elimination. This hasn&#039;t been proven in humans; we mention it because it&#039;s widely reported, and we emphasize: this is a suggestion, not proof. What is proven, however, is that coriander oil is effective against bacteria and fungi, including some that cause problems in food.<\/p>\n<p>To be honest, coriander is primarily an herb that makes fat and spiciness more palatable: tacos, curry, pho \u2013 wherever things get spicy and fatty, coriander is often found alongside them. This isn&#039;t by chance, but by experience.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>3<\/b><span>Spices from one plant: leaves, seeds, root<\/span><\/div>\n<div class=\"ea-zahl\"><b>~10 %<\/b><span>Europeans perceive green as soapy - a gene (OR6A2)<\/span><\/div>\n<div class=\"ea-zahl\"><b>8,000 years<\/b><span>ancient coriander seeds from the Nahal Hemar cave<\/span><\/div>\n<div class=\"ea-zahl\"><b>60\u201370 %<\/b><span>Linalool in the oil of the fruits<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the leaf and fruit<\/h2>\n<p>The fruits contain essential oil <strong>Linalool<\/strong> as its main ingredient (floral, calming \u2013 the same as in lavender), along with geranyl acetate, pinene, and camphor. The leaf smells completely different: its <strong>Aldehydes<\/strong> (Decanal, Dodecenal) are the citrusy notes - and for carriers of the soap gene, the soapy notes.<\/p>\n<p>Fresh coriander provides a large amount of vitamin K, beta-carotene, vitamin C, folic acid, and potassium. The seeds also contain fatty oil with petroselinic acid, fiber, and calcium. Roasting the seeds transforms their aroma: from green and orangey to nutty and warm.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes coriander stronger<\/h2>\n<p>Greens and seeds are two different spices - with different partners.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">The Curry Trio<\/span><\/p>\n<div class=\"mit\">seeds with <i>Cumin &amp; Turmeric<\/i><\/div>\n<p>Coriander is the main ingredient in garam masala and curry powder: it complements cumin and carries the turmeric. Roast whole seeds, then grind them.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Mexico<\/span><\/p>\n<div class=\"mit\">Green with <i>Lime &amp; Chili<\/i><\/div>\n<p>Salsa, guacamole, tacos: coriander, lime and chili are the triangle of Mexican cuisine - fresh, sour, spicy.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Thailand<\/span><\/p>\n<div class=\"mit\">root with <i>Garlic &amp; Pepper<\/i><\/div>\n<p>The basic paste of Thai cuisine: coriander root, garlic, white pepper ground in a mortar - for marinades and soups.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Soup<\/span><\/p>\n<div class=\"mit\">Green with <i>Ginger &amp; spring onion<\/i><\/div>\n<p>In pho, ramen and Asian broths: adding coriander at the end makes the soup lighter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">For the stomach<\/span><\/p>\n<div class=\"mit\">seeds with <i>Fennel &amp; cumin<\/i><\/div>\n<p>Ayurvedic CCF tea: Coriander, cumin, fennel in equal parts - after meals.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">Green with <i>Avocado &amp; Yogurt<\/i><\/div>\n<p>Guacamole, raita, coriander chutney: fat and acid carry the green color, which would otherwise quickly fade.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">Green <i>cook along<\/i><\/div>\n<p>Five minutes of heat, and the aroma is gone. Always at the end, raw, and in plenty.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">Green <i>dry<\/i><\/div>\n<p>Dried coriander leaves taste like hay. Freeze them (chopped in oil) or buy them fresh.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">Green not in <i>Central European cuisine<\/i><\/div>\n<p>Parsley goes well with fried potatoes, roasts, and cabbage - coriander seems out of place there.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">seeds <i>unroasted in cold<\/i><\/div>\n<p>Raw seeds taste bland and slightly musty. Briefly roast them, and they become nutty.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not that <i>Oil internally<\/i><\/div>\n<p>Coriander oil is highly concentrated and can irritate the liver and skin. Tea, seeds, and leaves are the safer forms.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not at <i>Apiaceae allergy<\/i><\/div>\n<p>Cross-reactions with celery, carrot, anise, mugwort are possible - coriander is one of the more common spice allergens.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Guacamole<\/span><span class=\"w\">Avocado, lime, onion, chili, salt and a handful of coriander greens - with a fork.<\/span><\/li>\n<li><span class=\"g\">Garam Masala<\/span><span class=\"w\">Roast coriander and cumin seeds, grind with cardamom, cinnamon, clove, and pepper.<\/span><\/li>\n<li><span class=\"g\">Pho<\/span><span class=\"w\">Beef broth, rice noodles, thinly sliced meat - coriander, Thai basil and lime on the plate.<\/span><\/li>\n<li><span class=\"g\">Coriander chutney<\/span><span class=\"w\">Blend green chili, ginger, lemon and a little yogurt - to make samosas.<\/span><\/li>\n<li><span class=\"g\">Thai marinade<\/span><span class=\"w\">Coriander root, garlic, white pepper, fish sauce - for grilled chicken.<\/span><\/li>\n<li><span class=\"g\">Salsa<\/span><span class=\"w\">Tomato, onion, jalape\u00f1o, lime, coriander - raw.<\/span><\/li>\n<li><span class=\"g\">falafel<\/span><span class=\"w\">Coriander seeds and leaves in the chickpea batter - the basic oriental seasoning.<\/span><\/li>\n<li><span class=\"g\">gin<\/span><span class=\"w\">Coriander seeds are, after juniper, the second most important botanical in almost every gin.<\/span><\/li>\n<li><span class=\"g\">Lentil salad<\/span><span class=\"w\">Warm lentils, onion, lemon, lots of coriander - with feta.<\/span><\/li>\n<li><span class=\"g\">CCF tea<\/span><span class=\"w\">Add \u00bd tsp each of coriander, cumin and fennel seeds, let steep for 10 minutes.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Buy coriander leaves with roots, place them in water, and use them within two days. Don&#039;t throw away the roots \u2013 wash and freeze them; they&#039;re a Thai ingredient you can&#039;t buy in Germany.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Coriander seed tea for bloating<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>CCF tea<\/h3>\n<ol>\n<li>Crush \u00bd teaspoon each of coriander, cumin and fennel seeds in a mortar.<\/li>\n<li>Pour 300 ml of boiling water over it, cover, and let it steep for 10 minutes.<\/li>\n<li>Strain, drink warm - after meals or in sips throughout the day.<\/li>\n<li>Two to three cups daily, for as long as the symptoms last.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Bloating, fullness, loss of appetite, sluggish digestion. The Ayurvedic classic \u2013 mild enough for sensitive stomachs and children.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Up to 3g of coriander seeds per day. The essential oil from the bottle should not be added to the tea.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p><strong>Dhanyaka<\/strong> In Ayurveda, it is the rare spice that pacifies all three doshas: cooling yet promoting Agni (digestive fire) \u2013 beneficial for indigestion, bladder problems, and heat. CCF tea, made from coriander, cumin, and fennel, is the most well-known Ayurvedic tea blend.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p><strong>Hu Sui<\/strong> (Coriander) warms slightly, moves the Qi and is used for loss of appetite, indigestion and in the initial phase of measles (to &quot;drive out&quot; the rash) - more of a kitchen remedy than a pharmacy remedy.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Allergy:<\/strong> Coriander is a known spice allergen - cross-reactions with celery, mugwort, anise, cumin.<\/li>\n<li><strong>Essential oil:<\/strong> Never diluted internally, externally; can make the skin photosensitive.<\/li>\n<li><strong>Blood sugar:<\/strong> Coriander slightly lowers it - observe when taking diabetes medication.<\/li>\n<li><strong>Pregnancy:<\/strong> Greens and seeds in food are harmless; avoid high-dose preparations.<\/li>\n<li><strong>Hygiene:<\/strong> Fresh coriander leaves are a common carrier of germs from cultivation - wash thoroughly.<\/li>\n<li><strong>Vitamin K:<\/strong> When taking anticoagulants like Marcumar, eat coriander greens regularly, not suddenly in large quantities.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/kreuzkuemmel-cuminum-cyminum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cumin<\/span><span class=\"d\">The partner in curry and CCF tea.<\/span><\/a><a href=\"\/en\/wiki-archiv\/petersilie-petroselinum-crispum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Parsley<\/span><span class=\"d\">The doppelganger of European cuisine.<\/span><\/a><a href=\"\/en\/wiki-archiv\/fenchel-foeniculum-vulgare-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">fennel<\/span><span class=\"d\">The third grain in the digestive tea.<\/span><\/a><a href=\"\/en\/product\/kurkuma-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ground turmeric<\/span><span class=\"d\">For the curry trio.<\/span><\/a><a href=\"\/en\/product\/fencheltee-fruechte\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Fennel tea<\/span><span class=\"d\">For CCF tea.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">For the Thai paste with coriander root.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>European Medicines Agency (EMA), HMPC: <em>Community herbal monograph on Coriandrum sativum L., fructus<\/em>, 2016 - mild digestive problems, flatulence.<\/li>\n<li>Commission E: Monograph <em>Coriandri fructus (coriander fruits)<\/em>, Federal Gazette 1990.<\/li>\n<li>Eriksson N et al. <em>A genetic variant near olfactory receptor genes influences cilantro preference.<\/em> Flavour 2012; 1: 22.<\/li>\n<li>Laribi B et al. <em>Coriander (Coriandrum sativum L.) and its bioactive constituents.<\/em> Fitoterapia 2015; 103:9\u201326.<\/li>\n<li>USDA FoodData Central: <em>Coriander (cilantro) leaves, raw<\/em> and <em>Spices, coriander seed<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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