Cookbook:Culantro
| Culantro | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
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.[1][2] It is native to Mexico and South America, but is cultivated worldwide.[1] In the United States, where it is not well-known,[3] the name culantro sometimes causes confusion with Coriandrum sativum, the leaves of which are known as cilantro.
Characteristics
editCulantro leaves are long and green, with, serrated edges.[1][2] The aroma and flavor are comparable to those of cilantro,[1][2][3] though culantro is stronger.[2][3]
Selection and storage
editLike other leafy greens, culantro should be stored in the fridge, wrapped in paper towels inside an airtight container. They will keep like this for a week or so.[2]
Use
editCulantro is widely used in seasoning and marinating in Latin America and the Caribbean.[1][3] It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb, much like cilantro is.[1][3] This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry.
Culantro is sometimes used as a substitute for cilantro, but has a much stronger taste. Another difference is that culantro can be included during cooking,[2] since it is fairly robust.[1]
Recipes
editReferences
edit- ↑ a b c d e f g "What Is Culantro, and How to Use It". Serious Eats. Retrieved 2024-05-26.
- ↑ a b c d e f "You Say Culantro, But Is It Cilantro?". The Spruce Eats. Retrieved 2024-05-26.
- ↑ a b c d e Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.