Culantro

Culantro, also known as “Sawtooth Coriander”, “Mexican Coriander”, or “Long Coriander”, is an herb that is native to Central and South America, the Caribbean, and parts of Africa and Asia. Despite its name, Culantro is not the same as Cilantro (Coriandrum sativum), although the two are related and share some similarities in flavor.
Culantro has long, serrated leaves that are reminiscent of Parsley or Cilantro but with a stronger, more pungent flavor. It is characterized by its intense aroma, which is often described as a combination of Cilantro and Citrus, with hints of earthiness and spice.
In culinary applications, Culantro is commonly used in Caribbean, Latin American, and Asian cuisines, particularly in dishes from Puerto Rico, Vietnam, Thailand, and Trinidad and Tobago. It is often used to flavor soups, stews, sauces, marinades, and curries, adding depth and complexity to dishes. Culantro is also used as a garnish and can be finely chopped and sprinkled over dishes just before serving to add a burst of flavor.
One of the notable differences between Culantro and Cilantro is that Culantro has a higher heat tolerance and can withstand cooking for longer periods without losing its flavor, making it well-suited for simmered and slow-cooked dishes.
Beyond its culinary uses, Culantro is also valued for its potential health benefits. It contains vitamins, minerals, and antioxidants, and is believed to have anti-inflammatory and antimicrobial properties. In traditional medicine, Culantro has been used to alleviate digestive issues, treat fevers, and relieve pain.
Culantro is a versatile and flavorful herb prized for its intense aroma and robust flavor, making it a valuable addition to any herb garden or kitchen.