Cultrano

Eryngium foetidum is a tropical perennial and annual herb in the family Apiaceae. It is native to Mexico and South America but is cultivated worldwide.

Common names

In English-speaking Caribbean Countries Eryngium foetidum is also referred to as shadon, shado beni (or shadow benny), or bandhania (in Trinidad).
Other common names include: culantro (Panama); culantro de pata (Honduras); culantro coyote (Costa Rica); cilantro ancho (Dominican Republic); alcapate (El Salvador); long, wild, or Mexican coriander; samat (Guatemala); culantro burrero (Venezuela); fitweed; spiritweed; duck-tongue herb; sawtooth or saw-leaf herb, sawtooth coriander; cilantro cimarron; chardon benit (French chardon béni); recao (Puerto Rico); sachaculantro (Peru); bhandhanya (Hindi); donnia; Sinhala: අඳු කොල Andu-kola,[2] ngò gai (Vietnam); Txuj Lom Muas Loob los yog Nplooj Hniav Kaw (Hmong),chi barang (Khmer:ជីរបារាំង), and pak chi farang (Thai: ผักชีฝรั่ง); pak horm phay (Lao: ຜັກຫອມເປ).


Recipe for Basic Salsa
Ingredients:
1/4 cup Onion, diced
1/4 cup Green bell pepper, diced
1/4 cup Tomatoes, diced
2 cloves Garlic, minced
1/4 cup cilantrillo
1 1/2 Tablespoons culantro (recao)
Procedure:
Place all ingredients in a blender and pulse until a coarse sauce forms (salsa).
Some people will use the salsa as a dip or side dish. It may also be used to prepare sofrito
Ingredients:
1 1/2 Tablespoons Olive oil
1 teaspoon annatto oil (achiote) for yellowish coloring
Procedure:
Heat the two oils. Add the salsa prepared above and saute over low heat for 3 minutes. Add to whatever dish you are cooking.