Caribbean cilantro cousin with bold flavor and nutrition—built for clarity (not hype).
Culantro (Eryngium foetidum), also called recao, sawtooth coriander, or long coriander, is a pungent herb with long, serrated leaves used extensively in Caribbean, Latin American, and Southeast Asian cuisines. Despite the similar name, culantro is NOT cilantro—it's a different plant with a much stronger, more intense flavor. Rich in vitamins A, C, calcium, and iron, culantro is both culinary herb and traditional medicine.
Tip: Culantro's flavor is 3-4 times stronger than cilantro—use about 1/3 the amount when substituting. Flavor holds up better to cooking.
These are general wellness themes in nutrition research and traditional use—not disease treatment claims.
Prep tip: Remove tough center rib from older leaves. Chop finely or blend. Flavor is concentrated—a little goes a long way.
Culantro is cultivated in the Caribbean, Central/South America, and Southeast Asia. Prioritize:
Storage tip: Fresh culantro lasts 1-2 weeks refrigerated in sealed container or wrapped in damp towel. Freezes excellently—chop and freeze in ice cube trays with water.
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Frozen culantro and Caribbean ingredient products coming soon.
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Berry and fruit superfoods rich in protective plant compounds.
High-fiber ingredients that support digestive regularity and gut health.
Chlorophyll-rich and binding ingredients supporting natural detoxification pathways.
Note: Culantro's nutrient density is exceptional. Used in smaller quantities than cilantro due to intense flavor, but provides significant nutrition even in small amounts.
*% Daily Values are based on a 2,000 calorie diet.
Long-form Superfood Education