Culantro

Have you ever heard of culantro (similar to but different from cilantro, aka sawtooth coriander)? I never had until today, but it’s a thing and sounds delicious.

Serious Eats describes it as “a concentrated dose of cilantro aroma and flavor” and that “culantro can be used in many of the same contexts you’d find cilantro, with a couple of important distinctions. First, because culantro is more potent, you’ll need to use less of it. Second, it’s suitable for long-cooked dishes in which cilantro would impart bitterness or lose its more delicate flavor.”

I don’t think I’ve ever seen it, as they also mentioned that “Culantro is still rare to find in the dominant supermarket chains of the continental US; your best bets for finding it are in Asian and Latin American markets.”

I’m going on the hunt for it now.

Side note: it’s been a LONG time since I posted (more on that soon) but, hi 👋🏼, I’m back on it. 😃