In Trinidad and Tobago, the herb known internationally as culantro (Eryngium foetidum) is commonly called chadon beni or shado beni. Another popular name for it, of Hindi origin, is bandhania (or bandanya).
Yes, it's Chadon beni (𝘌𝘳𝘺𝘯𝘨𝘪𝘶𝘮 𝘧𝘰𝘦𝘵𝘪𝘥𝘶𝘮)! This plant is native to Mexico, and Central and South America, and Trinidad and Tobago. This herb is also known as Culantro, Bhandhania and Long coriander.
Cilantro is a pungent herb that is easy to grow. Coriandrum sativum is a fast-growing annual with two common names: the leaves are the herb cilantro or Chinese parsley and the seeds are the spice coriander.
In Australia, coriander is also the preferred word for the plant, following the European standard. In the United States and South and Central America, cilantro is the word used for the leaves, while coriander generally refers to the seeds.
Yes, cilantro and coriander come from the same plant (Coriandrum sativum), but they refer to different parts: cilantro is the fresh, leafy green herb (popular in Mexican/Asian food), while coriander usually refers to the dried seeds, which have a warm, citrusy flavor used in spices, though in many places (like the UK/Aus), "coriander" also means the fresh leaves. You can't use them interchangeably because their flavors and uses are distinct.
धनिया (Hindi word for Coriander = Cilantro) Coriander and cilantro are just two different words for the same exact plant.
Kinchay (Chinese Celery)
The leaves of the kinchay, which are called Chinese celery in English, is added to many Chinese and Filipino dishes like lumpiang shanghai and chopsuey to give them a fresh, celery-like flavor.
While the UK and other European nations refer to both the spice and leafy herb as coriander, in the US the word cilantro is used for the herb. In India, the herb is referred to as “dhania” to distinguish the leaves from the coriander seeds.
MiniBlog: Culantro: A Bold Alternative to Traditional Cilantro. Culantro (Eryngium foetidum), often called Mexican cilantro, is a bold-flavored herb commonly used in Hispanic, Caribbean, and Southeast Asian cuisines that is making its debut at Lakeside in 2025!
Economically Trinidad and Tobago remained a predominantly agricultural colony; alongside sugarcane, the cacao (cocoa) crop also contributed greatly to economic earnings in the late 19th and early 20th centuries.
🌿🌿🌿 Broadleaf Thyme goes by many other names: oregano brujo, Spanish thyme, Mexican thyme, Cuban Oregano, Mexican mint, Spanish oregano or Indian borage. Spanish Thyme is a heavy part of Trinidad cuisine, as it is used to marinate the food. Oregano is known to have a pungent, spicy and slightly bitter taste.
Culantro and cilantro both derive from coriandrum (or *coliandrum), and culantro must be the older form. It originally referred to the coriander plant, but the name (culantro and also the diminutive culantrillo) spread to other species that looked or tasted similar.
When asked if there was any food she despised, Julia responded, “I can't think of anything I hate except cilantro.” She admitted “I would pick it out if I saw it and throw it on the floor.”Julia's hatred of cilantro seems to be in conflict with her love of Mexican food (La Super Rica—a famous taco spot on Milpas Street ...
Coriander might lower blood pressure. Taking coriander along with medications that lower blood pressure might cause blood pressure to go too low. Monitor your blood pressure closely.
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (US, commercially in Canada, and Spanish-speaking countries). The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish, and meat.
Cilantro Alternatives
The herb we know as coriander has the botanic name Coriandrum sativum, while the name cilantro is the Spanish translation of the word coriander.
Q. What are the side effects of coriander seeds? Apart from its benefits coriander can cause allergic reactions such as asthma nasal swelling hives or swelling inside the mouth.
Biological and genetic reasons
A 2012 study published in Flavour identified a gene, called OR6A2, that appears to be responsible for the perception of coriander as tasting like soap for some people. Those who have a specific variation of this gene are more likely to have this impression of coriander.