Culantro Leaves

Culantro is a herb that has a similar aroma and flavour to cilantro, but they are not the same plant.

The two herbs differ considerably in terms of their appearance. Culantro leaves are long and saw-toothed like dandelion leaves while Cilantro leaves are small and lacy like parsley leaves. There is also a significant difference in flavour and aroma intensity since Culantro is many times more potent than Cilantro.

Culantro Leaves Uses:

Because Culantro is quite potent, you'll need to use less of it.

It's suitable for long-cooked dishes in which cilantro would impart bitterness or lose its more delicate flavour.

Due to its herby, citrusy taste, use Culantro in beef and chicken soups, rice and beans, and stewed beans.

Culantro Leaves Benefits:

• Treats infectious diseases
  
• Manages diabetes
• Eliminates bad breath
  
• Treats heart diseases
• Treats renal disorders
  
• Prevent gastrointestinal problems
  
• Manages blood pressure
  

Culantro Leaves Recipes:

Culantro Chutney

Ingredients:

• 1 cup fresh culantro (bandania or shadobani)
• Few chopped chillis (optional)
• 3 cloves of garlic
• Mustard oil (optional)
• Salt to taste
• ¼ cup of water

Steps:

• Add all the ingredients (except salt and mustard oil) to a blender and blend them.
• Make a slightly thick paste.
• Add salt to taste and a few drops of mustard oil to enhance the flavour.
• Serve it.