Coriander seed, also known as coriander seed and coriander seed, is the mature fruit of coriander in Umbelliferae. Coriander seeds are double spherical with yellowish brown surface. The ripe fruits are hard and fragrant, with mild aroma and mixed taste of sage and lemon. When the seeds turn brown, they can be harvested. After threshing and drying, the fragrant substance can be extracted. It is slightly spicy and originated from the Mediterranean coast. It is often used in pickled food. The ground powder can be used in many food seasonings. It is one of the ideal spices for cooking and one of the raw materials for curry. It has the effect of penetrating rash and strengthening stomach. Coriander seed contains volatile oil, malic acid, potassium salt, organic acid calcium salt, fat, protein, vitamins and nitrogen.
Efficacy
Published the rash, stomach. Whole grass: measles is not transparent, cold is not sweat; Fruit: indigestion, anorexia.
Indications
Cold constitution of the people to eat coriander can alleviate the stomach cold pain, indigestion, measles and other symptoms.
Usage and dosage
2-4g
Collection and processing
When the seeds turn brown, they can be harvested. After threshing and drying, the fragrant substance can be extracted.
Processing method
Take the raw material, remove the impurities, sieve the drug crumbs, and dry.
Storage
Store in a ventilated and dry place to prevent mildew and moth.
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