Culantro Herb Live Plant Cooking

$19.99

the leaves are used fresh, whole or chopped, in a substitute for coriander and parsley.

In Peru it is a basic ingredient of Amazonian gastronomy, where it is known as “sacha culantro”, to differentiate it from Coriandrum sativum, a herb commonly used in gastronomy in the rest of the country and known there as “culantro”. In Venezuela it is known as coriander. In Ecuador it is typical of Afro-Ecuadorian food, especially in Esmeraldas, where it is known as chillangua.
In Panama it is mixed with parsley, garlic, onion and chives to prepare “recao verde”, a condiment widely used in the preparation of various stews, sauces and soups. Fresh coriander leaves are an essential ingredient in sancocho. Currently its cultivation in Pana

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Description

the leaves are used fresh, whole or chopped, in a substitute for coriander and parsley.

In Peru it is a basic ingredient of Amazonian gastronomy, where it is known as “sacha culantro”, to differentiate it from Coriandrum sativum, a herb commonly used in gastronomy in the rest of the country and known there as “culantro”. In Venezuela it is known as coriander. In Ecuador it is typical of Afro-Ecuadorian food, especially in Esmeraldas, where it is known as chillangua.

In Panama it is mixed with parsley, garlic, onion and chives to prepare “recao verde”, a condiment widely used in the preparation of various stews, sauces and soups. Fresh coriander leaves are an essential ingredient in sancocho. Currently its cultivation in Pana

Additional information

Weight 10 oz
Dimensions 15 × 4 × 4 in

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