Herb
Culantro Ngo Gai
A tier
Culantro (ngò gai, Eryngium foetidum) is sawtooth long-leaf “coriander” of Caribbean and Southeast Asian cookery—stronger, more heat-stable than cilantro, not the same genus. Ribbon leaves into soups and stews early; flavour survives cooking. Essential in sofrito variants and phở herb plates in some regions. Spiny leaf edges identify it.
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Unit
Characteristics
Preparations
ChoppedChutneyFreshGarnishGroundSeeded
Traits
Caribbean AsianCilantro LikeHeat StableLong LeafPungentSawtooth CorianderStrong
History
TT
Culantro was used across Caribbean and Latin tropical cookery.
VN
Ngò gai entered Vietnamese herb usage.
Tropical markets worldwide sold culantro bunches.
Chefs prized culantro for cooked cilantro-like depth.