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That's really interesting.
Cilantro as I understand it is what Americans call what we call Coriander, you can always rely on Americans to come up with their own word for something that everyone else knows as something else!
I've always been fascinated by the 'Ayurvedic' benefits of Indian food and spices and many of the spices used in Indian cookery are there specifically for the health or digestive properties they possess. Turmeric for example, one of the main components used in Indian cookery doesn't really impart a huge amount of flavour to the dish (at least not when compared to say Coriander, Cumin, Fenugreek etc) but is used for its primarily for colouring, curcuminoid content and digestive properties.
Likewise asafoetida which is used primarily for its digestive and anti-flatulence properties which is why it's often used in conjunction with not easily digested ingredients such as beans or lentils. Fresh chillis also have very high quantities of Vitamin C in them etc etc.
It's a fascinating subject and as long as indian food is cooked with moderate amounts of fats or oils and combined with vegetable and pulse dishes it's actually a very healthy and nutritious cuisine.
Cheers and good Karma!
Topic: Coriander/Cilantro.... (Read 2951 times)
