chadon beni
Rich in antioxidants and essential oils; contains vitamins A and C, and small amounts of minerals including iron and calcium. Like other leafy herbs, it is very low in calories while providing significant phytonutrient value.
About
Chadon beni (Eryngium foetidum), also known as culantro, Mexican coriander, or long coriander, is a tropical herbaceous plant native to Central and South America and the Caribbean. Unlike cilantro (Coriandrum sativum), to which it is often compared, chadon beni is a distinctly different species with long, serrated, jagged-edged leaves that grow in a rosette pattern close to the ground. The flavor profile is intensely aromatic and pungent, closely resembling cilantro but with a stronger, more assertive character—some describe notes of citrus, anise, and a slight mustiness. The plant is particularly valued in Trinidad, Tobago, and throughout the Caribbean, where it holds significant culinary importance.
Regional names include shadon beni (Trinidad), cilantro (Latin America), and culantro (Puerto Rico). The herb is typically harvested for its leaves, though the small flowering head is also edible. Chadon beni thrives in tropical and subtropical climates and is remarkably hardy, tolerating heat and humidity better than cilantro.
Culinary Uses
Chadon beni is a staple in Caribbean cuisine, particularly in Trinidad and Tobago, where it features prominently in dishes such as choka (a mashed produce preparation), curries, stews, and the ubiquitous Caribbean hot sauce. Its potent flavor makes it suitable for use in seasoning marinades, chutneys, and rice dishes. The herb is commonly chopped fresh and added to soups, salads, and meat or seafood preparations as both seasoning and garnish. In Latin American cooking, it appears in recados (seasoning pastes), salsas, and traditional preparations. Due to its assertive flavor, chadon beni is typically used in smaller quantities than cilantro and is best added near the end of cooking or used fresh to preserve its volatile aromatics.