Mexicans often call culantro Mexican coriander. This name reflects its significant use and popularity in Mexican cuisine, distinguishing it from the more common Coriandrum sativum, which is simply known as cilantro.
Understanding Culantro
Culantro (Eryngium foetidum) is a pungent, aromatic herb distinct from cilantro, despite their similar flavor profiles. Its leaves are long and serrated, and its flavor is often described as more intense and robust than cilantro, with earthy and citrusy notes. Due to its strong aroma and flavor, culantro is a staple in many traditional dishes throughout Latin America, the Caribbean, and parts of Asia.
In Mexican cooking, culantro is prized for its ability to impart deep, authentic flavors to various dishes. It's particularly favored in slow-cooked stews, soups, and marinades where its intense taste can withstand prolonged cooking without losing its essence.
Other Common Names for Culantro
While "Mexican coriander" is a name specifically indicating its use in Mexico, culantro is known by many names worldwide, highlighting its global reach and culinary versatility. Some of these common names include:
- Recao: Widely used in Caribbean cuisines, especially in Puerto Rico.
- Sawtooth coriander: A descriptive name referring to the unique serrated edges of its leaves.
- Ngò gai: Its common name in Vietnamese cuisine, where it's a crucial ingredient in pho and other dishes.
- Bhandhania: A name used in parts of Asia, particularly in Indian and Southeast Asian cooking.
These diverse names underscore culantro's importance across various culinary traditions, each utilizing its distinct flavor to enhance local dishes. Its robust nature makes it an excellent choice for recipes requiring a strong, enduring herbal presence.
