Fresh Culantro Leaves “shado beni” ( bundle) CARIBBEAN PRODUCT, ship year round

 Culantro (Eryngium foetidum) grows similar to lettuce, with leaves around a central rosette. At the peak of its growth, a culantro plant can be 1 foot tall and the leaves as much as 2 inches wide, and it will produce a blue flower if permitted to bolt. Culantro is a member Apiaceae family, which includes carrots, celery, parsley, and parsnip. Culantro is used as both a culinary and medicinal herb. In food, the leaves are often added during cooking because it has a very strong flavor and aroma, which diminishes nicely under heat.

E. foetidum, also called culantro, is a flavorful Caribbean staple used in seasoning and garnishing. It belongs to the coriander family and is commonly found in Cuba, Dominican Republic, Puerto Rico, Trinidad and Tobago, Panama, Guyana, Suriname, and the Amazon regions of Ecuador and Peru. It is also popular in Asia and is a valued ingredient in the dried herb industry. In the US, it grows naturally in Florida, Georgia, Hawaii, Puerto Rico, and the Virgin Islands.

• Widely used as a seasoning in Thailand, India, Vietnam, and other parts of Asia. The thick Ngo Gai leaves retain color and flavor very well when dried. The leaves and roots are most typically added to stews, soups, marinades, and other sauces or chutneys. An important ingredient in sofrito.

  Common Culantro plant names in different countries.

  1. United States: Culantro, Mexican Coriander
  2. United Kingdom: Culantro, Mexican Coriander
  3. Canada: Culantro, Mexican Coriander
  4. Jamaica : spirit Weed
  5. Trinidad :shado beni
  6. Australia: Culantro, Mexican Coriander
  7. India: Dhania Patta (Hindi), Mexican Coriander
  8. Malaysia: Ketumbar Jawa, Daun Ketumbar, Daun Ketumbar Mexico
  9. Singapore: Culantro, Mexican Coriander
  10. Philippines: Culantro, Mexican Coriander
  11. Mexico: Culantro, Cilantro Cimarrón
  12. Brazil: Coentro-bravo, Coentro-selvagem
  13. France: Coriandre du Mexique
  14. Germany: Mexikanischer Koriander
  15. Italy: Coriandolo messicano
  16. Japan: Mekishikan korianda (メキシカンコリアンダー)
  17. South Africa: Wild Coriander, Mexican Coriander
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  TRINIDAD GREEN SEASONING RECIPE

  The one key ingredient when it comes to cooking any meat or fish dish in the Caribbean, is the green seasoning mix that’s used in the marinating process. 
  

  There are several variations of this seasoning mix, but this is one that I’ve tested and perfected over the years.

  You’ll need…

  1 bundle of Culantro aka “shado beni”  (about 1-2 cups)
  1 stalk of celery (include leaves if you have it)
  1 head or garlic (about 11 cloves)
  4 green onions (scallions)
  1 bunch of fresh thyme (about 3/4 cup)
  1/4 cup of water
  pinch of salt (optional)
  2-3 shallots or onion (optional)
  2 pimento peppers (1 banana pepper or 1 Cubanelle)

  *Food processor or blender.

  Peel, trim and wash the ingredients and let drain.

  Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.

  Add all the ingredients into your food processor or as in my case,  a blender  including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.

  Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.

  After a few pulse actions you’ll find that everything blends together quite easily. Here’s a picture of the finished green seasoning :

  Storage Tips!

  From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.

  You can also get a ice cube trays and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.

  You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!

  Culantro is used as both a culinary and medicinal herb. In food, it is often added during cooking because it has a very strong flavor and aroma, which diminishes nicely under heat. Medicinally, culantro is known for its analgesic and anti-inflammatory properties.
  
  Differences Between Culantro and Cilantro
  Culantro is a completely different plant from cilantro. The two are botanical cousins (though not in the same genus) and look nothing alike, so it's easy to differentiate them by appearance.