Healing Foods

When the Children of Israel wandered in the desert and received manna from the sky,
they described it as looking like coriander seed.
Ever since, coriander has been called “the healer from heaven.”
Coriander is an annual plant of the carrot or parsley family and has pink or white flower
clusters. The fruit consists of globular, grayish-white colored seeds. It grew wild

throughout Egypt, ancient Palestine and other countries in the region. The seeds have a
pleasant, aromatic oil. They are used as a spice or flavoring for pastries, meats, candies,
salads, soups, curries and wine.
Chances are, none of the early peoples suffered from indigestion because coriander has
been used for centuries as a treatment for minor stomach ailments. Unlike most medicines
for digestive problems, coriander tastes great and has a warm fragrance like citrus and
sage.
It’s  recommended  for  indigestion,   flatulence and diarrhea.  Externally,   it’s used  to ease
muscle   and   joint   pain.   Recently,   scientists   began   looking   at   coriander   as   an   anti-
inflammatory  treatment   for  arthritis.  Other   research has  demonstrated  that   it   reduces
blood sugar levels, an indication that it may prove to be a useful sugar management tool
for diabetics.