Region of Origin
Commodity:
Culantro
Description & Origin
Culantro is a leafy in herb the same plant family as carrots, parsley, and cilantro. It has a citrusy, soapy taste like that of cilantro, but stronger. Culantro leaves are dark green, glossy, and elongated with a distinct serrated edge. It’s leaves are tender, but thick enough to stand up to cooking.
Culantro is native to tropical America and the West Indies. Little is known about t...
Other Names
Sawtooth Coriander, Mexican Coriander, Recao (Puerto Rico), Shado Beni (Trinidad), Bhandhania (Hindi), Chadron Benee (Dominican), Coulante (Haiti), Ngò Gai (Vietnam)
Health Benefits & Nutrition
Culantro contains a variety of vitamins and minerals, including calcium; iron; carotene; riboflavin; and vitamins A, B, and C. In traditional medicine, a tea made from culantro leaves and roots has been used to treat pneumonia, flu, diabetes, constipation, and malaria. In traditional Indian medicine, culantro is chewed and applied to scorpion stings.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Culantro is a leafy herb that can be used as garnish, but its thick leaves can also stand up to blending and heat in cooked applications. This pungent herb is a staple in Puerto Rican cooking. It is a main ingredient in sofrito, a mixture of seasonings incorporated into rice, stews, and soups. Culantro is used in a wide variety of dishes throughout Latin America, including salsas and as a garnish. In Vietnam, Laos, Cambodia, Thailand, Malaysia, and Singapore it is commonly used in soups, noodle dishes, and curries. Due to similarity in flavor and aroma, culantro can also be used as a cilantro substitute – although much less culantro is required to get the same effect, as it is much stronger in flavor.
Flavor Pairings
Lemon, Lime, Tomato, Jalapeno, Onion, Peppers, Potato, Parsley, Cilantro, Bean Sprouts, Ginger, Rice, Tortilla, Tofu, Eggs, Beef, Pork, Chicken, Tuna
How to Prepare
Preparation is simple: wash and dry culantro leaves thoroughly. Culantro can be chopped, pureed, or left whole depending on desired use.
How to Store in the Kitchen
After washing culantro, pat the leaves dry and wrap them in a damp paper towel to preserve moisture. Place the wrapped leaves in a plastic bag and store in the refrigerator.
Fight Food Waste Tips for root to stem cooking
Every part of the culantro leaf can be used as a delicious addition to any dish!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
35-39°F
RECOMMENDED STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
Yes - The leaves will appear darkened and almost translucent. Water soaked areas will begin to deteriorate rapidly upon thawing.
RELATIVE HUMIDITY:
>95%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Medium
Quality Assessment
Culantro should be smooth, vibrant, and aromatic. The leaves should be free from decay or excessive wilting.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, culantro may last up to 2 weeks.