Coriander, also known as Dhania, is a famous spice that is widely available and kept in almost all kitchen cabinets around the world. This ancient herb can be found in many Indian dishes, pickles, vegetable curries, spice blends used for tadka in sambar or dal, fresh leaves, small spherical seeds, or powdered powder. Little did we realise that these small seeds of marvel offered a variety of Ayurvedic health benefits and increased the nutritional value of the food, despite the fact that their distinctive flavour enriches the flavour of many cuisines.
Since ancient times, coriander has been a popular herb all throughout the world, from the Mediterranean basin to India and China. In Ayurveda, its fresh leaves and dried seeds are used for both culinary and therapeutic uses. According to Ayurveda, the culinary uses of coriander have a therapeutic grounding to balance the nutritional qualities of food and promote digestion. Coriander is an excellent source of vitamin C, magnesium, potassium, calcium, and iron. It also works well to reduce bad breath. Due to its numerous qualities, there are countless Ayurvedic health benefits of coriander, some of which are mentioned below:
Birla Ayurveda 