Coriander Seed

Coriander ( Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking. People use the seed for medicine. Coriander is used for digestion problems including upset stomach, loss of appetite, hernia, nausea, diarrhea, bowel spasms, and intestinal gas. It is also used to treat measles, hemorrhoids, toothaches, worms, and joint pain, as well as infections caused by bacteria and fungus. Coriander has multiple health benefits. Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well.  Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL)

A very good food for digestive system, coriander promotes liver functions and bowel movements.
Coriander is good for diabetes patients. It can stimulate the insulin secretion and lower the blood sugar levels.
Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds are often used as a spice or an added ingredient in other foods.