Eat Curry, Run Better!

To celebrate National Curry Week, food writer Anjum Anand takes a look at the health benefits of one of Britain's favourite foods.

by Anjum Anand

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Considered both a spice and a herb, coriander is a versatile ingredient and its leaves, stems and seeds (whole or ground into a powder) can all be used in Indian cooking. Coriander is anti-carcinogenic and anti-convulsant and its other health benefits include treatment of swelling, high cholesterol and improving digestion.

Coriander seeds are large, pale and spherical with a mild and citrussy taste and fabulous aroma. Once powdered, they are one of the most commonly used spices in Indian food, rounding off and softening stronger flavours.

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nice on Anjum
Posted: 11/03/2012 at 18:53

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