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| − | {{herb}} | + | {{wikipedia::Culantro|Culantro}} |
| − | [[Image:Hombay3.jpg|right|thumb|Culantro]]
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| − | '''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 [[Cookbook:Cuisine of Mexico|Mexico]] and [[Cookbook:South American cuisines|South America]], but is cultivated worldwide. In the [[Cookbook:Cuisine of the United States|United States]], where it is not well-known, the name culantro sometimes causes confusion with ''[[Cookbook:Coriander|Coriandrum sativum]]'', the leaves of which are known as ''[[Cookbook:Cilantro|cilantro]]''.
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| − | Culantro is widely used in seasoning and [[Cookbook:Marinating|marinating]] in the [[Cookbook:Caribbean cuisines|Caribbean]]. It is also used extensively in [[Cookbook:Cuisine of Thailand|Thailand]], [[Cookbook:Cuisine of India|India]], [[Cookbook:Cuisine of Vietnam|Vietnam]], and other parts of [[Cookbook:Asian Cuisine|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 [[Cookbook:Cilantro|cilantro]], but has a much stronger taste. | |
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| − | 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.
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| − | {{wikipedia|Eryngium foetidum}}
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