Summary
Try it: No, the word is not a typo. Think of culantro as cilantro with a bold exclamation point. Although the flavor (like the name) is similar, culantro's jagged leaves offer a stronger, more vibrant taste. The plant grows wild in many parts of the Caribbean, along the Gulf Coast and in Mexico. It also is a popular flavoring in Asian and West African cuisine.
Use it: "Similar to Thai parsley, a lemony leaf used in Asia, culantro leaves are wonderful in soups and stocks," Patricia Quintana writes in "The Cuisine of the Water Gods: The Authentic Seafood and Vegetable Cookery of Mexico."See the full content of this document
Extract
In the Aisles: Culantro
Used in place of cilantro (and...
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