Call it Coriander, Cilantro, or Hara Dhania–Fights Bacteria
Recently, AYURVEDIC scientists suggest that cooking with Coriander aka Hara Dhania provides a lot of health benefits against harmful bacteria. The oils from coriander is toxic to a broad range of harmful bacteria–E. Coli, Salmonella and Staphylococcus.
These strains reduced growth and most were killed in 1.6% oil or less. The oil damages the membrane of bacteria cell and its’ respiratory system as a result inhibits multiplication. Coriander could prevent food-borne illnesses and treat antibiotic resistant infections.
Coriander, cooked or raw enhances the flavor in any dish. Everyone Herb Up!