Kothimbir / कोथिंबीर / Cilantro / Coriandrum sativum L.

  • Local Name: Kothimbir / कोथिंबीर
  • Common Name: Cilantro
  • Botanical Name: Coriandrum sativum L.

Status & Habitat

  • Status: Common. Cultivated

  • Habitat: Herb

  • Occurrence: Wild areas

  • Season of Availability: Cooler parts of the year.

  • Geography: Southern Europe and Northern Africa to Southwestern Asia

  • Method of Propagation: Seed propagation

  • Part used for Propagation: Seeds are rubbed and halved and then planted

Edible Parts

  • Edible Parts: Leaves

  • Can be Eaten Raw: Yes

Method of Consumption

  • Raw: Yes

  • Ripe: N/A

  • Both Raw & Ripe: N/A

  • Dangerous Form to Consume: N/A

  • As Food: Raw leaves are used to make thechas and chutneys

  • As Medicine: Plant oil can help with vision issues; good source of calcium, so it helps with bone problems; its essential oil helps with mouth ulcers.

  • Cooking Without Prior Boiling: Not required

  • Boiling Before Cooking: No

  • Pickling: Yes, Seeds

  • Brining: No

  • Fermenting: No

  • Drying for later Consumption: Yes, Seeds

  • Overall Method: Use raw as garnish or in salsa/pesto; use as a spice for curries and pickles; ground seeds act as a seasoning.

Nutritional & Medicinal Benefits

  • Nutritional Benefit: Rich in vitamin A, C and K.

  • Medicinal Benefit: Diuretic, Good for Eyesight, Heart ailments, Digestive Issues, Headaches

Tribal Wisdom

  • Tribal Wisdom: Plant oil can help with vision issues; good source of calcium, so it helps with bone problems; its essential oil helps with mouth ulcers.

Recipes / Usage

  • Tribal Recipe / Usage: Kothimbir vadi: Combine chickpea flour, rice flour, turmeric, red chili powder, sesame seeds, peanuts, cumin seeds, asafoetida, and salt in a bowl. Add coriander leaves, green chilies, and ginger paste. Mix well and add water for a thick batter. Pour 1 tbsp of oil over batter. Grease a plate, spread batter, and steam 15-20 mins. Cool and cut into shapes. Fry in oil until golden and crisp.