Plants and pollen are sources of allergen reactions for many people. But some plants contain valuable chemicals and compounds that actually help the body deal with allergens, such as flavonoids and phenols. One such plant is cilantro or coriander. The leaves and tender stems of the plant are used as a fresh herb (referred to as cilantro), and the seeds, whole or ground, as a dry spice (coriander).
Cilantro and coriander are powerful aids to digestion. According to ayurveda, allergen reactions result from improper digestion and an accumulation of ama (toxins) in the physiology, which weakens the immune system and distorts the body's response mechanisms. Cilantro and coriander, by enhancing digestion, work to alleviate the root cause of allergen reactions.
Use fresh cilantro, finely chopped, as a garnish for bean soups, vegetable and bean stews, lentils, cooked vegetables and rice dishes. Add finely-chopped tender stems to soups and stews as they are cooking for even more potent flavor. Use freshly-ground coriander seed in combination with other spices to flavor vegetables and grain dishes.
Here are some recipes to get you started:
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