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