Eryngium foetidum or Culantro or False Coriender or সুগন্ধি বাংলা ধনিয়া বা বিলাতি ধনিয়া .

Common Names

Spiny coriander, false coriander, Mexican coriander, spiritweed (En); chardon étoile, panicaut fétide, coulante (Fr); culantro, chadron benee, alcapate (Sp).

Eryngium foetidum is a tropical perennial and annual herb in the family Apiaceae. Its scientific Latin name literally translates as "foul-smelling thistle". Common names include culantro, Mexican coriander and long coriander. It is native to Mexico and South America, but is cultivated worldwide. In the United States, where it is not well known outside Latino and Caribbean communities, the name culantro sometimes causes confusion with Coriandrum sativum (also in Apiaceae), the leaves of which are known as cilantro, and of which culantro is said to taste like a stronger version.

Edible Parts

Aromatic leaves with strong coriander-like scent are used fresh or dried in soup, noodle dishes, and curries, or mixed with other vegetables to make spicy sauces and salsa.

Health Values

Beta-carotene: high; riboflavin: high; ascorbic acid: medium; calcium: low; iron: medium; protein: 3.3%. Leaves contain also phytosterols, and aliphatic aldehydes (essential oil).

E. foetidum has been used in traditional medicine 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. The specific name antihystericum reflects the fact that this plant has traditionally been used for epilepsy. The plant is said to calm a person's 'spirit' and thus prevents epileptic 'fits', so is known by the common names spiritweed and fitweed. The anticonvulsant properties of this plant have been scientifically investigated. A decoction of the leaves has been shown to exhibit anti-inflammatory and analgesic effects in rats.

Eryngial is a chemical compound isolated from E. foetidum. The University of the West Indies at Mona, Jamaica, has investigated the use of enyngial as a treatment for human Strongyloides stercoralis infection (strongyloidiasis).

It is used as an ethno-medicinal plant for the treatment of a number of ailments such as fevers, chills, vomiting, burns, fevers, hypertension, headache, earache, stomachache, asthma, arthritis, snake bites, scorpion stings, diarrhea, malaria and epilepsy.[medical citation needed] The main constituent of essential oil of the plant is eryngial (E-2-dodecenal). Pharmacological investigations

have demonstrated anthelmintic, anti-inflammatory, analgesic, anti-convulsant, anti-clastogenic, anti-carcinogenic, anti-diabetic and anti-bacterial activity.

In Bangladesh, People of Hill Tracts produce this on commercial basis. This year, they had a bumper crops.

Sawtooth Coriander (Eryngium foetidum) also called Thai Coriander, or Pointed Cilantro, Cilentro, Culantro, Thorny Coriander, Ngo Gai, Mexican Coriander, Phak Chee Farang, Daunketumbar Jawa, Chinese Coriander, and Long Leafed Coriander. It belongs to the Apiaceae, like the species listed above; is a biennial to 30-50cm, propagated by seed, sprinkled on top of the soil. Large oblong leaves form as a rosette.

The edge of the leaves are prominently serrated, hence its name, sawtooth coriander. Spiky erect green flower heads form from the centre of the plant, and little raised oval seed heads form in the centre, turning from yellow to brown when mature. If you like the flavour of coriander but have trouble growing the annual species, then sawtooth coriander will give you pleasure to grow and use. The smell and taste is very similar. Sawtooth coriander leaves have good potential for drying as it does retain flavour whereas the annual coriander does not keep its flavour when dried.

This herb is not as delicate as cilantro so it has added benefits. Unlike cilantro, culantro retains flavor better when it is dried and it can also be frozen. Culantro and or cilantro are used in the preparation of sofrito, a type of cooked seasoning used in Caribbean cuisine, in particular Puerto Rico. Culantro is known as yuen sai in Cantonese; dhania in Hindi; ngo in Vietnamese and pak chee in Thai. 

The Nutritional Value of Cilantro: Cilantro is extremely nutritious and because it contains almost no calories it is often included in diet recipes. Fresh cilantro is far more nutritious than dried and coriander seeds contain more minerals than leaf. Cilantro is an excellent source of vitamin A or beta carotene. It is also a source of vitamin’s B and C. This herb has a high mineral content which includes, potassium, calcium, phosphorus, magnesium and iron. Both Culantro and cilantro contain vitamin A, although culantro is a better source of the vitamin, with 10,460 IU per 100 grams. The same amount of cilantro contains about 7,000 IU.

Cilantro and culantro are both sources of the antioxidant rich phytochemicals, also found in spinach, known as lutein and zeaxathin. Studies have demonstrated that a diet rich in the carotenoids lutein and zeaxanthin can help protect the skin against UVB photo-aging and also skin cancer. Both phytochemicals have anti-inflammatory and antioxidant properties which are primarily important for eye health, and may help protect against cataracts. Both culantro and cilantro are considered medicinal for diabetics and are used for detoxification.

Herbs: Vietnamese Coriander, Cilantro and Culantro; History, Culinary Uses and Nutrition

Coriandrum sativum is a highly aromatic, herbaceous plant, from the Umbelliferae

botanical family, commonly known in Europe and Asia as fresh coriander, although it is known as cilantro or Chinese parsley in the USA and Latin America. This plant, related to caraway and anise, produces tiny brown seeds that are considered among the world’s oldest spices. Coriander is nutritious, low calorie, and historically has been used in folk medicine to treat a variety of ailments.

The history of coriander can be traced back over 5000 years since the herb was first mentioned in Sanskrit, the ancient language of India and Persia. The ancient Egyptians were know to have cultivated cilantro for medicinal purposes, as a spice, and for perfume. Coriander seeds were found in tomb of King Tutankhamen's and other tombs, where they were placed to aid the digestion of those in the afterlife. Medicinally, the ancient Egyptians used the herb to treat stomach problems, urinary tract infections, headaches, gastric complaints and digestive problems.

The ancient Greeks also valued cilantro as a remedy, from about 1400 B.C, and its believed the word coriander is derived from the Greek word koros, meaning bug; the strong smell of coriander leaves has been likened to that of bed bugs. The ancient Greek physician Hippocrates prescribed coriander seeds to cure flatulence around 400 B.C and the Romans used cilantro for a wide variety of purposes, including as a marinade to preserve meat, and as a spice. It is also thought that cilantro was grown in the Hanging Gardens of Babylon, from about 600 B.C, primarily for its fragrance.

Queen Elizabeth I (1533-1603) favorite scent was lavender, and her favorite treat was said to have been sweets made from coriander seeds covered in hard candy.

Cilantro has been widely used in traditional Chinese and Asian folk medicine. According to a Chinese custom, those who eat coriander seeds can obtain internal life. The herb is less utilized in western cuisine, mainly because some people dislike its aroma and taste. However in Latin America and Asia, cilantro is an integral, practically indispensable part of food

preparation. Moreover, it is a utilitarian herb; every part of this plant, leaf, flower, seed, stem and root is used; nothing goes to waste. The big difference is that in Southeast Asia, herbs, like vegetables, are part of the meal and not just a flavoring.

Although cilantro is native to Europe, in particular the Mediterranean, there are a number of herbs, which, although they look different, are considered, to all intents and purposes, cilantro mimics. Herbs native to the tropics like Vietnamese coriander and culantro are interchangeable with cilantro.

Rau Ram or Vietnamese Coriander (Persicaria odorata): Rau ram, or phak phai as it is known in Thailand, is an evergreen perennial with tiny white flowers, that is native to South East Asia. The leaves of this plant have a similar, yet milder flavor than cilantro. The more mature plant leaves also have a hint of lemon flavor. Rau rau is used as a

condiment and is a basic ingredient in the Vietnamese soup known as pho. Pho is low calorie and nutritious; a typical bowl of the soup contains about 650 calories. Vietnamese coriander is also used in stir fry’s, salads and as a garnish.

Culantro is relatively unknown in the United States, and it is often mistaken for its cousin cilantro, another herb often found in a bowl of pho. However, for all their similarities, culantro and cilantro are two entirely different herbs.

What is culantro and just how different is it from cilantro?  How important is culantro to a bowl of pho? Let's dig a little deeper.

So What Is Culantro?

CulantroCulantro is actually the Spanish name of an herb in the parsley family that

bears the scientific name Eryngium foetidum and has long leaves edged with spines. This herb has many other names, such as: fitweed, saw leaf, sawtooth, recao, Mexican coriander, long coriander, serrated coriander and shado beni, among many others. In Vietnam, culantro is known as ngo gai (ngò gai) or thorny coriander.                        

The culantro plant often grows as a small plant in roseate formation, and its leaves are elongated, growing from between four to eight inches long. The plant does not thrive in frost or under direct sunlight, although it is possible to find wild culantro growing in open, sunlit areas.                      

Culantro is actually a native plant of Central America and the Caribbean Islands. Colonization and trading are largely responsible for introducing culantro to the rest of the world, particularly to India and Southeast Asia. However, as mentioned above, culantro is practically unknown in the United States, where it is often mistaken for cilantro.

Comparison with Other Corianders

The reason why culantro is often mistaken for cilantro is because they share similar

smell and taste to the uninitiated. Just like cilantro, culantro has a pungent odor that can be reminiscent of crushed bedbugs. Some people are fine with such a smell, but some people can barely stand it. In addition to the smell, both culantro and cilantro have a bitter, soapy taste, although this flavor is stronger in culantro.

But that is where the similarities end. Although they both belong to the parsley family, cilantro has smaller leaves than culantro. Cilantro leaves are also lacy rather than thorny as in the case of culantro.

Culantro is also sometimes compared to the Vietnamese coriander, another popular herb used in Southeast Asian cuisine. Vietnamese coriander also has long leaves, but its stems are knotty and knobby. Also known as laksa leaves, Vietnamese coriander is also more fragrant than culantro.

The Role of Culantro in Pho

Pho garnishes and condimentsCulantro is an optional garnish in Vietnamese pho, along with the bean sprouts, lime wedges, chopped Asian chili and Thai basil. When you eat a bowl of pho, it is up to you to put culantro in your bowl or not. Some people actually choose not to add the herb in their pho because the smell can be too strong and the taste too bitter.

The herb nonetheless helps balances out the flavors in pho. Vietnamese cooking is highly influenced by Chinese cuisine, and among the principles followed in Chinese cuisine that the Vietnamese themselves have adopted is the principle of balance. In this principle, the five flavors of food - salty, sour, sweet, bitter and spicy - should be present in each dish. But these flavors should not compete with one another; instead, they should exist harmoniously and lend to complex layers of taste.

Culantro literally acts out a bitter role in pho. However, there is already a bitter element in every bowl of pho as provided by the chopped cilantro/scallion mix sprinkled over the noodle-and-meat assembly in the bowl. But because the cilantro and scallion are normally already cooked by the scalding broth by the time the bowl of pho is served at the table, Culantro then plays the role of the fresh and raw bitterness as chosen by the diner. It is meant to enhance the bitter layer in the flavor of pho and to give the broth a stronger zing, if that is what the diner wants in his or her pho.

Chicken pho (Pho Ga) recipe

Ingredients:

1 whole free-range chicken (the better the chicken, the more superior the stock), about 1.5 kg (3-4lbs)

additional chicken bones (I used some chicken feet and neck and also an extra 2 whole rib bones)

2 large yellow onions, skin removed

3 inches ginger, skin removed

3-4 star anise

3-4 cloves

1 inch stick of cinnamon (thank you White on Rice couple for providing us with authentic Vietnamese cinnamon)

1-2 black cardamom pods, slightly pounded to allow flavors to be released

15 cups water

2 Tbsp salt

3 Tbsp fish sauce

1 inch chunk rock sugar

1 tsp chicken bouillon

1 tsp ground black pepper

Garnishes:

2 cups beansprouts (I err on the side of more in case some people like more sprouts in their bowl, whatever is leftover can be used in a stirfry or in making Vietnamese summer rolls later)

1 bunch Thai basil, washed

8 sawtooth herb leaves (optional)

2 limes, quartered 1 Jalapeno chilli, sliced

4-5 green onions, diced

Hoisin sauce and Sriracha sauce on the side

1 kg (about 2 lbs) fresh pho noodles (koay teow noodles) or a packet of dried rice noodles that have been softened in hot water

Method:

1. Char the onions and ginger over an open flame till they have dark brown bits all over. Do the same with the star anise, cloves, cinnamon, and cardamom (I just hold it with my tongs under the fire for a few seconds).

Charred Onion, Ginger, Cinnamon, Star Anise, Black Cardamom, Cloves

roasted aromatics for pho

2. Put the charred aromatics into a large pot with the chicken, chicken bones and water.

chicken and aromatics for pho

3. Bring to a boil. Skim off the scum that has risen to the top. Turn fire down to low and let simmer for about 2 1/2 to 3 hours.

skimming pho broth

4. About 30-40 minutes into the simmer, take out whole chicken and rinse in cold water to stop cooking. Drain and let it dry and cool. When cool enough to handle, remove wings, legs, thighs and cut off the breast meat. Return the rib carcass to the stock pot. Place the meats (uncut) on a platter and keep cool until needed.

boiled chicken

5. Clean and wash beansprouts, sawtooth leaf herb, and Thai basil. Prepare plate with the garnishes, green onions, lime wedges and chillies, if using.

Garnishes for Pho: Thai Basil, Bean Sprouts, Sawtooth Herb, Lime Wedges

Garnishes for Pho: Thai Basil, Bean Sprouts, Sawtooth Herb, Lime Wedges

6. Prepare noodles (wash with cold water if using fresh noodles, and soften dried noodles in hot water).

7. Slice chicken into bite sized pieces. Remove dark meat from bone.

8. When ready to eat, taste broth and adjust seasonings if needed. Remember that the stock should be strongly flavored (it should have a nice saltiness with an underlying sweetness). Put in freshly ground black pepper and bring stock back to a rolling boil.

9. Assemble bowl: place noodles, sprouts, herbs and chicken on the bowl. Ladle hot stock into bowl and then drain back into stock pot, without letting the other ingredients fall in (use a slotted spoon to hold them back). Re-ladle stock into soup bowl. Finish with a handful of green onions.

10. Squirt lime and add chillies to individual taste.

Pho Ga: Chicken Pho Noodle Soup

pho ga chicken pho

Go Pho It! (i.e. Enjoy)

vegetable soup

Ingredients

1 litre water

2 lemongrass stalks

1 dried fermented soybean sheet

1 tsp salt

2 red chillies

4 baby eggplant, quartered

handful chicken eye eggplant

1 Japanese eggplant, sliced into 2 cm pieces

1 carrot, cut into 1cm pieces

handful of choko leaves

handful of cortenia leaves (sweet leaf)

handful of bohemia (heart leaf) leaves

handful of safflower leaves

1 ridged gourd, cut into 2cm pieces

4 sawtooth coriander leaves, sliced

1 x 4 cm piece of ginger, peeled, pounde

Instructions

Place 1 litre of water in a large pot over high heat. Bring to the boil.

Smash the lemongrass with a cleaver, then tie into a knot. Add this to the boiling water.

Place the soybean sheet, salt and chillies in a mortar and pestle. Pound well and add to the saucepan.

Once boiled, add all the eggplants and carrot, and boil for 3 minutes. Add the choko, cortenia, Bohemia and safflower leaves, and simmer for 2 minutes. Add the gourd. Transfer the soup to a bowl.

Add the sawtooth coriander and ginger to serve.

Potato Stir-Fry with Mint & Cilantro

Ingredients :

2 lb. red potatoes (about 6 medium), peeled and cut into 3/4-inch cubes (about 5 cups)

3 Tbs. canola oil

1 Tbs. yellow mustard seeds

24 curry leaves (optional)

1 small whole dried red chile

2 tsp. ground coriander

2 tsp. cumin seeds

1/2 tsp. ground turmeric

2 medium cloves garlic, minced

1 jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped

1 medium red onion, finely chopped

2 tsp. kosher salt; more to taste

1/2 tsp. cayenne (optional)

2/3 cup fresh mint leaves, finely chopped

1/2 cup loosely packed fresh cilantro sprigs, finely chopped

Juice of 1/2 lemon (1 to 2 Tbs.)

Preparation :

Put the potatoes in a medium bowl, cover with cool water, and set aside.

Heat the canola oil and the mustard seeds in a large wok or 12-inch skillet over medium-high heat until the mustard seeds start to sizzle and pop, 1 to 2 minutes (use a splatter screen, if you have one, so the seeds don’t pop out of the pan). Add the curry leaves (if using), chile, coriander, cumin seeds, and turmeric and cook, stirring occasionally, until the cumin browns and the curry leaves are crisp, 1 to 1-1/2 minutes. Stir in the garlic and jalapeño and cook until the garlic is fragrant, about 30 seconds.

Drain the potatoes and add them to the pan along with the onions. Cook, stirring occasionally, until the potatoes are translucent around the edges, 2 to 3 minutes. Cover, reduce the heat to medium-low, and cook, stirring and scraping the bottom of the pan every 5 minutes, until the potatoes are just tender, 12 to 15 minutes. (Reduce the heat to low if the potatoes seem to be burning.)

Add the salt and cayenne (if using) and cook for 30 seconds. Stir in the mint, cilantro, and lemon juice, cover the pan, and let the potatoes sit off the heat for 10 minutes. Scrape up the browned bits and stir them into the potatoes. Taste, add more salt if needed, and serve.

nutrition information (per serving):

Size : based on six servings, Calories (kcal): 220, Fat (kcal): 8, Fat Calories (g): 70, Saturated Fat (g): 0.5, Protein (g): 4, Monounsaturated Fat (g): 4.5, Carbohydrates (mg): 35, Polyunsaturated Fat (mg): 2.5, Sodium (g): 390, Cholesterol (g): 0, Fiber (g): 5,

Culantro Pesto Recipe

INGREDIENTS

2 cups, packed, of culantro, large stems removed

1/2 cup blanched almonds

1/4 cup chopped red onion

1/2 teaspoon chopped and seeded serrano chile

1 teaspoon Kosher salt

1/4 cup olive oil

Method

In a food processor, pulse the culantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.

Makes about 1 cup.

Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.