Culantro — Eryngium foetidum — Phak chi farang — Langer Koriander
Culantro, also known as Eryngium foetidum, is a tropical herb native to Mexico, the Caribbean, and Central and South America. It is a member of the Apiaceae family, which also includes cilantro, parsley, and celery. Culantro has a strong, cilantro-like flavor with a hint of citrus and a slightly bitter aftertaste. It is a popular ingredient in Caribbean and Latin American cuisine, and it is also used in Southeast Asian and Indian cooking.
Culantro is a good source of vitamins and minerals, including vitamin C, vitamin A, and iron. It is also believed to have several health benefits, including anti-inflammatory, antioxidant, and antibacterial properties. Culantro can be used in a variety of dishes, including soups, stews, stir-fries, and salsas. It can also be used as a garnish for fish and meat dishes.
Here are some of the health benefits of culantro:
* Anti-inflammatory: Culantro contains compounds that can help to reduce inflammation throughout the body.
* Antioxidant: Culantro is a good source of antioxidants, which can help to protect cells from damage caused by free radicals.
* Antibacterial: Culantro has antibacterial properties that can help to fight off infections.
* Digestive aid: Culantro can help to improve digestion and relieve constipation.
* Diabetes: Culantro may help to lower blood sugar levels in people with diabetes.
Culantro is a safe and healthy herb to consume. However, pregnant women and people with liver or kidney disease should consult with their doctor before using culantro.