Coriander: The reasons why some love it and others hate it!
A scientific answer
Love it or hate it, it's all a question of genetics! In some of us, the OR6A2 gene (olfactory receptor) is very active. The latter makes us extremely sensitive to a very specific chemical component: aldehyde. And guess what coriander releases after being cut or crushed?! Aldehydes!
The benefits of coriander
Dear "anti-coriander", know that by refusing to consume this plant you are missing out on many nutritional benefits!
Rich in antioxidants, coriander seeds and leaves help prevent certain diseases (cancer, infections) thanks to their presence in free radicals.
Vitamin K helps in good blood circulation.
Increases digestion, preventing gastrointestinal infections and abdominal distension.
Fights fatigue, giving you a boost.
Endowed with anti-stress power, coriander helps reduce anxiety.
Consumed in essential oil, it is perfect for relaxing muscles.
Coriander in the kitchen
For all those who love this fresh herb but never know how to consume it, know that it has many uses!
Very common in Middle Eastern, Indian, Southeast Asian and Latin American cuisine, you can use it in typical dishes. Marinades, salads, hummus, condiments, or simply add it to tacos or a lentil dahl to finish off your creation.
Fresh and colorful, know that this herb is very easy to grow! In a garden, on a balcony or even in a pot in an apartment, it will be happy to come and perfume your kitchen, so don't hesitate any longer :-)
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