| Dhaniya |
Coriander/Cilantro is an herb from the fresh leaves of the coriander plant (Coriandrum sativum). It is called “dhaniya” in Nepali. Fresh coriander is used daily in the Nepali kitchen to make all sorts of recipes like curries, sauces, soups, and more. It’s not just in Nepal though, cilantro is one of the popular herbs around the world, being heavily used in Indian and Mexican cuisines as well. The leaves, stems, and seeds have a pungent aroma and are commonly used raw or dried in cooking.
I don’t use coriander seed or powder much, I prefer fresh coriander and use it almost everyday . Cilantro is one of my favorite spices.
I always make tomato sauce with cilantro but also add it to curries as a garnished final touch. Cilantro additionally tastes great on sandwiches, pizzas, tacos, and even salads.
Besides being utterly tasty, cilantro is an excellent source of calcium, iron, and magnesium.
| BENEFITS | RECIPES |
|---|---|
| Detoxifies Kidney Reduces Inflammation Helps With Digestion Healthy Bone Helps Lower Blood Sugar Improve Eye Health Improve Immune System | Tomato Sauce Curry Sandwiches Fried Rice Dal Soup Noodles |
Make my favorite “Dhaniya Ko Achaar” with your favorite nepali set or momo. You will thank me later 🙂
