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This spice is often used in
love magick (or perhaps lust magick),
especially when added to wine (or try the
Ayurvedic aphrodisiac recipe mentioned below).
They are also worn for healing. Some consider
these seeds a
Moon herb
because of their shape, but most think of it
as a Mars
herb, because the talented Renaissance
herbalist Culpeper designated this magick herb
as "hot in the first degree." This spice has a
somewhat nutty scent when burned and are nice
mixed with
olibanum,
cypress,
sandalwood,
and cinnamon
as an incense for consecration or for
prosperity spells. In Chinese folklore, eating
coriander while pregnant means the baby will
be a genius.
These make a good incense ingredient. Top In Cosmetics
Culinary Uses Coriander is a popular spice in both the Old World and the New. It has been found in ancient Egyptian tombs, and the ancient Greeks mixed it with flax seed in roasted barley to make a porridge. The Romans preserved meat and flavored food with it and introduced coriander to northern Europe, where it is still used to flavor liqueurs like chartreuse, gin, and vermouth and sometimes beer. This was one of the first herbs the Colonialists grew in the North America. In Ayurvedic medicine, an aphrodisiac is made from warm milk, honey, and coriander. In the Near East, the seeds are sugar-coated and chewed as a candy. Because it's anti-bacterial and anti-fungal, it's good for preventing cavities. A recipe for an Ayurvedic digestive suggests toasting coriander seeds in a dry skillet with fennel seeds and a pinch of salt, then nibble on the seeds after dinner (spit out the shells). Top |
Organic coriander seed, whole 
Prosperity Spells © 2004, 2013 Harold A. Roth; No reproduction without
permission |
Coriander
Its taste and scent
remind some people of orange blossoms, but
most think it resembles a combination of sage
& citrus. The scent changes gradually over
time, improving for fragrance use. Seeds
release their scent to alcohol, or try an oil
maceration; instead of grinding the seeds,
just bruise them before soaking. It was an
ingredient in the 14th-century Carmelite
water, a complexion aid and fragrance made by
nuns. Carmelite water included 1 lb of lemon
balm leaves, 2 oz of lemon peel, 1 oz