Dhonia Pata 100g (Coriander Leaves)

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Coriander leaves (Coriandrum sativum), also known as cilantro or dhone pata in Bengali, are an aromatic herb used globally in various cuisines. They add a fresh, citrusy flavor to dishes and are often used as a garnish, ingredient, or spice. Both the leaves and tender stems are edible, and they are valued for their flavor and nutritional benefits. Fresh, aromatic coriander leaf for vibrant dishes.

Dhonia pata (Coriandrum sativum), known as coriander leaves or cilantro in English, is a widely used aromatic herb in Bengali and global cuisines. Its fresh, citrusy aroma and flavor make it an essential ingredient in a variety of dishes. The leaves, tender stems, and seeds are all edible and offer numerous culinary and health benefits. It has been used in cooking for over 7,000 years, originating in the Mediterranean and Middle Eastern regions. The herb is a natural cleanser and is often used in detox beverages. Its seeds (dhonia gura) are a staple spice in Bengali cuisine, used in curries and pickles. Coriander leaves are a good source of vitamins, minerals, and antioxidants. They may also offer some health benefits, such as aiding digestion and reducing inflammation. Some people have a genetic variation that causes them to dislike the taste of coriander, perceiving it as soapy. This is a common and harmless condition. Coriander leaves are a versatile and flavorful herb that can add a unique touch to a wide range of dishes.
Locally sourced. With its sweet, bright aroma, fresh coriander is used a lot in cooking. Also known as Chinese parsley use it raw or cooked in curries, soups and salads. Its assertive taste stands up well to mild-flavored foods. Goes well with all kinds of meat and fish.

Coriander leaves, also known as cilantro, are the fresh leaves of the coriander plant (Coriandrum sativum). They are a widely used herb in many cuisines around the world, particularly in Latin American, Indian, and Southeast Asian dishes.  

• In Bengali households, dhonia pata is almost indispensable in daily cooking.
• Often added raw to moshur dal (red lentil soup) for an extra layer of freshness.
• It is considered a key herb during nabanno celebrations when fresh produce is celebrated.

Key Characteristics:

• Appearance: Coriander leaves have a distinctive feathery appearance with delicate, lacy leaves.  
• Flavor: They have a unique, bright flavor that is often described as citrusy, slightly lemony, and slightly pungent.  
• Aroma: Coriander leaves have a strong, aromatic scent.

Culinary Uses of Coriander Leaves

1. Garnishes

   • Coriander leaves are often sprinkled on top of curries, dals, soups, and stews to enhance flavor and add a fresh touch.
   • Common in dishes like dal tadka, biryani, and shorba.
   • Sprinkled on top of curries (macher jhol), dals (moshur dal), and vegetable dishes (labra) to enhance flavor and appearance.
   • Common in khichuri and biryanis for a fresh finish.

2. Chutneys and Dips

   • Key ingredient in green chutneys made with mint, green chilies, and lemon juice.
   • Used in salsas and guacamole for a zesty flavor.
   • Blended with mint, green chilies, and lemon juice to make dhonia-mint chutney.
   • Used in spicy chutneys or yogurt-based dips as an accompaniment to snacks like samosas or pakoras.

3. Marinades And Spice Blends

   • Mixed with spices, yogurt, or oils to marinate meats, seafood, or vegetables.
   • Blended with other spices and ingredients for marinating meats or fish.
   • Ground into pastes for flavorful curry bases.

4. Salads

   • Added to salads for an herby flavor, often paired with cucumber, tomatoes, and lemon.
   • Used in international salads like tabbouleh or as part of side dishes.
   • Mixed with cucumber, tomatoes, onions, mustard oil, and green chilies for a traditional Bengali salad.

5. Soups and Broths

   • Often added to soups, including tom yum, tortilla soup, and lentil soups, for an aromatic finish.

6. Stuffings and Fillings

   • Used in samosa, paratha, and dumpling fillings for a fresh herbal flavor.

7. Curry Bases and Spice Blends

   • Blended with other ingredients to create pastes or sauces like green curry paste.
   • Enhances flavor in masalas and spice mixes.

8. Beverages

   • Added to buttermilk, smoothies, or detox waters for a refreshing twist.

9. Rice and Noodles

   • Stirred into fried rice, pulao, biryani, or noodle dishes as a garnish

10. For Bharta (Mash)

    • Added to mashed vegetables like eggplant (begun bharta), boiled potatoes (alu bharta), or lentils, along with mustard oil and green chilies.

11. In Curries and Soups

    • Incorporated into curry bases or added at the end of cooking to preserve its delicate aroma.
    • Used in soups like shorba for its refreshing notes.

12. In Rice Dishes

    • Added to fried rice, pulao, or biryani to infuse a herby fragrance.

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Coriander Leaves in Bengali Cuisine

1. Garnish:

   • Commonly used to garnish dishes like macher jhol (fish curry), dal, and labra.

2. Chutneys:

   • Made into spicy or sweet chutneys, often served with snacks like pakoras or cutlets.

3. Bhorta (Mash):

   • Added to mashed vegetables or lentils along with mustard oil, chilies, and salt for an earthy flavor.

4. Salads:

   • Mixed with raw vegetables, mustard oil, and green chilies for a simple Bengali salad.

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Nutritional Benefits of Coriander Leaves

1. Rich in Vitamins:

   • High in Vitamin C, Vitamin K, and Vitamin A.

2. Antioxidant Properties:

   • Contains compounds that reduce inflammation and oxidative stress.

3. Aids Digestion:

   • Known for its ability to improve appetite and support digestive health.

4. Detoxification:

   • Helps in removing heavy metals and toxins from the body.

5. Low in Calories:

   • A perfect addition to weight-conscious diets.
   • Ideal for calorie-conscious diets while adding flavor.

6. Rich in Nutrients

   • High in Vitamin C, Vitamin K, Vitamin A, and antioxidants.

7. Digestive Aid

   • Known for improving digestion and reducing bloating.

8. Anti-inflammatory Properties

   • Helps in reducing inflammation and soothing discomfort.

9. Detoxifying Effects

   • Assists in removing toxins and heavy metals from the body.

10. Supports Immunity

    • Packed with antimicrobial properties and immunity-boosting nutrients.

Storage Tips for Dhonia Pata

• Wrap the leaves in a damp paper towel and store them in a plastic bag or airtight container in the refrigerator.
• For long-term storage, blend dhonia pata with water and freeze in ice cube trays.

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