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