What is Culantro?

Culantro, scientifically known as Eryngium foetidum, is a tropical herb commonly used in Caribbean, Latin American, and Asian cuisines. Culantro has long, serrated leaves that resemble those of parsley but with a stronger flavor. It is often described as having a pungent taste similar to a mixture of parsley and cilantro, with hints of citrus and a slightly bitter undertone.

In Trinidad and Tobago, culantro is a popular ingredient in many dishes, including stews, soups, curries, pelau, chutneys, hot sauces, and marinades. It is particularly favored in Trinidadian cuisine for its distinctive flavor, which adds depth and complexity to dishes.

Culantro is also known by various other names, including bandhania, shado beni, chadon beni [from Bhojpuri Hindustani].in Trinidad and Tobago, and recao in some Latin American countries.

Due to its robust flavor, culantro is often used in moderation, as its intense taste can overpower other ingredients if used excessively. It is typically added to dishes towards the end of the cooking process to preserve its flavor and aroma. Culantro is prized for its culinary versatility and is valued for its ability to enhance the taste of various savory dishes.