What is Culantro Coriander Cilantro? Dhania

Culantro and Coriander are two different plants of the same family. Cilantro is the leaves of Coriander plant

In Hindi, Coriander (Coriandrum sativum L.) is called Dhania. The ground or whole coriander seeds are used in making curries and pickles. The ground coriander seeds is the most commonly spice used in making curries because of its emulsifying property.

The fresh green leaves of coriander are called Hara-Dhania. In United States, Hara-Dhania is called Cilantro. Chopped Cilantro is the most commonly used fresh herb used in India to garnish curries. Cilantro is also used to make chutney..

In Hindi Culantro (Eryngium foetidum L., Apiaceae) is called Ban-Dhania or Jungli Dhania. Literally translated it is wild-coriander. The Culantro seed is not used. The sun-dried Culantro leaves are sold as Dried Cilantro or Sukha Dhania Patta.

Compared with Cilantro, the Culantro leaves are broader spiny serrated with stronger taste and flavor then Cilantro.

Fresh Culantro leaves are used just like Cilantro as a garnish for Curries in Singapore, Malaysia and Thailand. Fresh Culantro is used in Mexico, Puerto Rico and Caribbean to make Salsa and flavor meats.

In United States, fresh Cilantro is available in most of the stores and used to make Salsa. In Mexico, both Cilantro and and Culantro leaves are used to make Salsa. The sun-dried Culantro leaves are sold in United States as dried Cilantro. In Mexico, dried Culantro is sold both as dried Culantro as well as dried Cilantro.

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