Cookbook:Culantro

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Cookbook | Recipes | Ingredients | Spices and herbs

Culantro

Culantro (also known as Bhandhanya, Chandon benit, Culantro, Culantro Coyote, Fitweed, Long coriander, Mexican coriander, Wild coriander, Recao, Spiritweed, Ngò gai, Sawtooth, and Saw-leaf herb), is the leaves of the herb Eryngium foetidum. It is native to Mexico and South America, but is cultivated worldwide. In the United States, where it is not well-known, the name culantro sometimes causes confusion with Coriandrum sativum, the leaves of which are known as cilantro.

Culantro is widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but has a much stronger taste.

Medicinally, the leaves and roots are used in tea to stimulate appetite, improve digestion, combat colic, soothe stomach pains, eliminate gases and as an aphrodisiac.