Culantro, an herb native to Mexico, Central, and South America, has a strong, aromatic scent that fills the air when you brush up against it. This easy-to-grow herb has many culinary uses in Caribbean, Latin American, and Asian cuisine.



Although used in small amounts, it’s very strong flavor is used as a seasoning in a wide range of foods, including meats, vegetables, and chutneys.

It goes by many names: long coriander, false coriander, recao (Spanish), langer koriander (German), ngo gai (Vietnamese), pak chi farang (Thai), and bhandhanya (Hindi).

While culantro and cilantro look different, the leaf aromas are similar, although culantro is stronger. Flavour of leaf coriander, also known as spring coriander. Tasty thick leaves, can be sliced and stands some cooking. Best as a replacement for true coriander in areas where heat and humidity are a problem. Also dries well and retains flavour and colour.