Culantro
Culantro Record from Hot Sauce Survey
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Ingredient Name | Culantro |
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Ingredient Type | Herb |
Wikipedia Summary | Eryngium foetidum is a tropical perennial herb in the family Apiaceae. In the United States, the common name culantro sometimes causes confusion with cilantro, a common name for the leaves of Coriandrum sativum (also in Apiaceae), of which culantro is said to taste like a stronger version. Culinary === Eryngium foetidum is widely used in seasoning, marinating and garnishing in the Caribbean, particularly in Cuba, Dominican Republic, Puerto Rico, Trinidad and Tobago, Panama, Guyana, Suriname, and in Ecuador and Peru's Amazon regions. It is used extensively in Cambodia, Thailand, India, Vietnam, Laos, Myanmar and other parts of Asia as a culinary herb. Traditional medicine === Eryngium foetidum has been used in traditional medicine in tropical regions for burns, earache, fevers, hypertension, constipation, fits, asthma, stomachache, worms, infertility complications, snake bites, diarrhea, and malaria.Eryngium foetidum is also known as E. antihystericum. |
Wikipedia Link | WikiPedia Link |
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Recipes Using This (2) | |
Manufacturers Using This (2) | |
Ingredients Used With This Ingredient (23) |
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Peppers Used With This Ingredient (6) | |
Date Added | 1 Year Ago |
Date Last Updated | 1 Year Ago |
Contributor | HotSauceSurvey |
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