
Dhania’s Latin name is Coriandrum Sativum and it derives from the same family as cumin.Coriander is a source of Vitamins B, C, & K, phosphorus, calcium, magnesium, iron, phytonutrients, and flavonoids. In Ayurveda, the rasa or initial taste of coriander is astringent.
It then creates a sweet taste as it’s digested. Coriander is fine for all three Ayurvedic body types to use and it does not provoke Pitta, unlike many other spices. In ayurveda it is especially indicated in treating Pitta aggravation. The consumption of Dhania in the form of choorna or Decoction will effectively reduce the cholesterol level in the blood and also reduces the deposition along the inner walls of the veins and arteries.
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