Cilantro and culantro, sound similar but are two distinct herbs with unique flavours and uses. Both have a strong presence in various global cuisines, but many people often confuse the two due to their similarity in taste and appearance.
Understanding their differences can enhance your culinary experience and help you use them more effectively in your cooking.
What Is Cilantro?
Cilantro, also known as coriander in many parts of the world, is a leafy herb that belongs to the Apiaceae family, the same family as parsley and carrots. The plant produces two distinct components: the fresh leaves, known as cilantro, and the seeds, called coriander. Cilantro has a vibrant, slightly citrusy, and peppery flavour, with a hint of spice that can vary in intensity depending on the freshness of the herb. Its leaves are delicate and tender, with a bright green colour, while the stems are long and soft, often used in cooking alongside the leaves.
What Is Culantro?
Culantro, on the other hand, is a hardy herb that hails from the tropical regions of the Americas and the Caribbean. It is also known by other names like Mexican coriander, recao, or Brazilian parsley. Culantro belongs to the Apiaceae family, like cilantro, but it is a different species altogether. Its leaves are dark green, narrow, and long, resembling a spiky shape, with serrated edges. The plant is more robust and pungent than cilantro, with a stronger, sharper flavour profile, almost akin to a more intense version of cilantro. While cilantro's flavour can be described as refreshing and light, culantro has a more complex, herbal, and earthy taste.
Key Differences Between Cilantro and Culantro
Flavour Profile:
Cilantro has a fresh, citrusy flavour with a slight pepperiness, often described as bright and herbal. Culantro, however, has a bolder, stronger flavour with more depth, reminiscent of cilantro but more pungent, with a sharp, earthy bite.
Appearance:
Cilantro leaves are soft and flat, with rounded edges. Culantro leaves are long, narrow, and spiky, with serrated edges that give them a rougher texture.
Plant Growth:
Cilantro is a fast-growing annual herb, typically harvested within a few weeks of planting. It is more sensitive to heat, often bolting quickly when exposed to hot weather. Culantro, in contrast, is a perennial herb that grows slowly and can tolerate warmer temperatures, making it more suitable for year-round cultivation in tropical climates.
Storage and Shelf Life:
Cilantro tends to wilt quickly, especially when stored improperly, and is best used fresh. It can be stored in the fridge wrapped in a damp paper towel or placed in a jar of water with a plastic bag over the leaves to prolong freshness. Culantro, being more robust, lasts longer in the refrigerator, and its flavour holds up better when frozen, making it a better option for long-term storage.
How to Use Cilantro
Cilantro’s fresh, light flavour makes it an excellent addition to a variety of dishes. It is commonly used as a garnish for soups, tacos, curries, and salads. It also features prominently in salsas, guacamole, chutneys, and yoghurt-based dips. In cooking, cilantro is often added at the end of the dish to preserve its fresh taste. Additionally, cilantro is a key component in many spice blends, such as garam masala, curry powders, and even in marinades for grilled meats and vegetables.
How to Use Culantro
Culantro’s intense flavour requires a lighter touch in cooking, but it can add incredible depth to dishes. It is commonly used to flavour stews, beans, and soups, particularly in Caribbean and Latin American cooking. Culantro is often blended into sofrito, a flavourful base made with garlic, onions, peppers, and other ingredients, used to start many dishes. It can also be used to make marinades for meats and fish or added to rice dishes for extra richness. Unlike cilantro, which is often used fresh, culantro is typically cooked to extract its full flavour.