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Is Chinese cilantro the same as cilantro?

No, Chinese cilantro is not the same as regular cilantro. Chinese cilantro, also known as Chinese Parsley or Ngo Gai, is a minty-tasting leafy green herb found in Asian cuisine. It looks similar to cilantro, in that it has a long slender stem and rounded, serrated leaves.

It grows as an annual herb and can be recognized by its distinct aroma.

Unlike cilantro, Chinese cilantro has a much more intense flavor. It is not as sweet as traditional cilantro, and its taste has been described as being similar to a combination of parsley, mint, and dill.

In fact, Chinese cilantro can be used as a substitute for dill or mint in many dishes. It is also used to add subtle flavor to salads or stir-fries.

Overall, while Chinese cilantro may look like regular cilantro, it is important to note that they are not the same. Both herbs offer tasty flavors, but Chinese cilantro is much more intense, and can be used as a unique alternative in many dishes.

Are there different types of cilantro?

Yes, there are different types of cilantro. Depending on the variety, cilantro can be a different size, shape, and flavor. Common varieties of cilantro include Long Standing, Leisure, Calypso, and Slow Bolt, though each variety can also be further divided into smaller types.

Long Standing cilantro is best for cooler climates and has a robust flavor, Leisure is a milder, more delicate variety, Calypso is known for its resistance to bolting or flowering and Slow Bolt takes longer to flower and, as such, has a longer harvest season.

Additionally, there are less common varieties of cilantro like Green Leaf, which has a bright flavor and is great for slow-cooked dishes.

What is another name for cilantro?

Another name for cilantro is coriander. Coriander is the name for the seeds, leaves and stems of a plant that is in the same family as carrots and anise. The plant is native to the Mediterranean and Middle East, but it is now grown in regions around the world.

The leaves of the plant are referred to as cilantro or Chinese parsley, and the seeds are generally called coriander. Both the leaves and seeds are used in various cooking styles, from traditional Latin American to Indian cuisines.

What is the difference between cilantro and culantro?

Cilantro and culantro are two distinct plants with similarities in appearance and flavor. Cilantro (also known as coriander or Chinese parsley) is the leafy green herb that is commonly used in Mexican and Asian cooking.

It has a sharp, citrusy flavor and aroma. Culantro (also known as sawtooth herb or recao) is a Cuban and Caribbean native with a flavor and aroma that are similar to cilantro, but more intense. Culantro’s leaves are also darker in color, broader and more toothed.

Culantro is a popular ingredient in dishes like sofrito and sazon, as well as soups, sauces, marinades, and salads. While cilantro and culantro can sometimes be used interchangeably in recipes, they should not be confused with each other because they have different flavor profiles.

Culantro gives dishes an herbal, grassy, and slightly spicy flavor while cilantro gives a milder, more citrusy and sweet flavor.

What do Asians call culantro?

In Asian countries, culantro (Eryngium foetidum) is commonly referred to as “ngò om” or “ngo gai” in Vietnamese, “pak Chee lom” in Thai, “layur” in Malay, “fit-fit” in Tagalog, and “kinjir” in Hindi.

It is also sometimes referred to as “Mexican coriander”, “saw leaf herb”, “Thai parsley”, or “long coriander” in English. Culantro is a widely used herb in Southeast Asian cooking, where it is used to impart a distinct flavor to a variety of dishes.

It is especially used to season stir-fries and curries and is commonly added to soups and stews. In some countries, it is also used to make a refreshing tea. Culantro has a distinct and somewhat pungent taste and its leaves have a similar look to cilantro (coriander), but it is much more flavorful.

Can I replace cilantro with culantro?

Yes, you can replace cilantro with culantro. The two are actually very similar, with the main difference being that culantro is more pungent and has a sharper flavor. It also has a more bold and distinctive aroma.

Both herbs are used widely in Latin American cuisine, but culantro is a more popular ingredient in Caribbean and Asian dishes. When substituting the two, you can use culantro as a one-to-one replacement for cilantro, though it’s recommended to use a bit less if you’re substituting for flavor.

Also note that culantro will not provide the same delicate, fresh flavor as cilantro, so it may not work as well in dishes with a more delicate flavor profile. When using culantro, be sure to chop it more finely than cilantro as it has a stronger flavor.

Do Mexicans use culantro?

Yes, Mexicans use culantro in many of their culinary dishes. Culantro is a plant native to Mexico and Central America, and its long, feathery green leaves make it a staple in Mexican cuisine. It has a distinctive flavor profile, imparting a slight bitterness and a flavor reminiscent of cilantro with a peppery undertone.

It is often used as a condiment to add flavor to dishes such as tacos, ceviche, guacamole, soups, and sauces. It is also commonly blended with other herbs and spices like epazote, oregano, and achiote powder to create popular condiment and seasoning mixtures.

The plant is easy to grow and is often found in home gardens throughout Mexico.

What is culantro called in Mexico?

In Mexico, culantro is known by many names depending on the region and dialect. It is commonly known as recao or yerba santa. It is also sometimes referred to as culantrillo, cilantro fino, or just recaíto, which refers to its small, delicate leaves.

It is an aromatic herb that is used in many Mexican and Caribbean dishes and is known for its strong and unique peppery flavor. Culantro has a distinctive, pungent odor and taste that can enhance a dish, especially when used in things like marinades and salsas.

It is a very versatile ingredient and can be used both fresh and dried. Culantro is a must-have for Mexican cuisine, and it is widely available in markets throughout Mexico.

What herb is similar to culantro?

Cilantro and culantro are two herbs that are often confused with one another. Although they belong to the same family of herbs, Apiaceae, they are two separate plants. Cilantro, also known as Coriandrum sativum, has a delicate, soft flavor and is used in Mexican, Middle Eastern, and Mediterranean cuisines.

Culantro, Eryngium foetidum, has a more intense flavor and is used in Latin American and Asian cuisines. While both herbs have a slight earthy, leafy flavor, culantro has a peppery edge with notes of cumin.

Culantro can be used as a direct replacement for cilantro in dishes calling for it, but keep in mind that it’s stronger and more intense, so you’ll want to use a bit less. Other herbs that are similar to culantro are long coriander, sawtooth herb, and Mexican coriander.

Long coriander looks similar to culantro and tastes very similar, which makes it a good substitution for it. Sawtooth herb even looks similar to culantro, but its flavor is more like blander cilantro.

Mexican coriander has flat, serrated leaves and a flavor that’s close to a mixture of cilantro and parsley.

Does cilantro turn into coriander?

No, cilantro and coriander are not the same thing. Cilantro (Coriandrum sativum) is an herb native to Europe, with thin, pointed leaves, while coriander (Coriandrum sativum) is the dried, ground seed from the cilantro plant, sometimes referred to as the seeds of the cilantro plant.

Cilantro leaves are used to add a fresh, citrusy flavor to many dishes, while coriander is a key ingredient in many traditional Indian dishes. Because cilantro and coriander come from the same plant, there is often confusion between the two, but cilantro does not actually “turn into” coriander.

Is cilantro other name for parsley?

No, cilantro and parsley are two different herbs. Cilantro is an herb with flat, soft leaves that are a deep green color. Its flavor has been described as nutty, earthy, and slightly citrusy. It is often used in Latin American, Mediterranean, and Asian cuisines and as an ingredient in salsa, guacamole, and other dishes.

In contrast, Parsley is an herb with flat, bright green leaves and a mild flavor. It is used in a variety of dishes, including soups, sauces, salads, and garnishes. The two herbs have different uses and flavors, so they are not interchangeable.

What replaces cilantro in USA?

Parsley is often used as a substitute for cilantro in the United States. This can be beneficial if a recipe calls for cilantro but you don’t have any on hand, or if you simply don’t like the taste of cilantro.

Parsley provides a mild, slightly earthy taste while cilantro is slightly citrusy. Greek oregano can also be used as a stand-in for cilantro, as it delivers a similar flavor profile but with notes of spice and pungency.

Other substitutes include fresh parsley and Coriander, as well as chervil (a French herb) and Vietnamese coriander. The flavor will not be the same, but these options can usually be substituted for cilantro with good results.

Do they have cilantro in the UK?

Yes, cilantro is available in the UK. As it is a popular herb worldwide, and particularly in Asia, Latin America and southern Europe, it is widely available in grocery stores and specialty markets. In the UK, it is usually referred to as coriander and is commonly used as a garnish or flavoring ingredient in fresh salads, soups, stews, and curries.

The fresh leaves have a distinctive aroma and taste, though not everyone enjoys it. Coriander/cilantro is also available dried as a spice, which is typically used more in cooking than in salads.

Why do Brits call cilantro coriander?

Brits typically call cilantro (Coriandrum sativum) “coriander” because the word “coriander” is derived from the ancient Greek word koriannon, which has been applied to this plant since at least the mid-1500s.

In Britain, the term “coriander” is also used to refer to the seeds of the plant (as well as the ground powder which is produced from them). The term “cilantro” is a Spanish or Mexican term that referred to the leaves of this plant (which are known for their unique and pungent taste).

Thus, for many Brits, the term “coriander” can refer to parts of the plant whereas “cilantro” only refers to the leaves. It is also important to note that while cilantro is often associated withMexican cooking, coriander was widely used in British cooking prior to the arrival of Mexican cuisine.

Therefore, if a British person were to mention “coriander”, they might be referring to either the leaves or the seeds of the plant, whereas a person from Mexico or other Latin America countries would more likely ONLY be referring to the leaves.

Can you use culantro in guacamole?

Yes, you can use culantro in guacamole. Culantro has a sharper, more pungent flavor than regular cilantro and it can add a nice flavor and texture to your guacamole. To use culantro in guacamole, you first need to finely chop the leaves and stems.

Then add it to the guacamole ingredients—along with avocado, onion, tomato, garlic, jalapeno or other desired ingredients. You can also blend culantro with some of the other guacamole ingredients to give it an even bolder flavor.

Since culantro has a very pungent flavor, you may want to start by adding smaller amounts then increase it over time until you reach your desired flavor.