Culantro

Culantro is an aromatic herb with long, serrated leaves, fundamental in Cuban cuisine to provide a fresh and characteristic flavor to multiple preparations. Its use is essential to achieve the authentic seasoning that distinguishes the island's Creole gastronomy.

Origin and History

Culantro, scientifically known as Eryngium foetidum, has roots that trace back to the indigenous Taíno and African culinary traditions, which merged with Spanish influence during the colonization of Cuba.

This plant adapted perfectly to the Cuban tropical climate, becoming a staple ingredient in popular cuisine. Interestingly, during the colonial era, culantro was so valued that it was cultivated in home gardens for daily use, reflecting its importance in local culinary culture.

Main Characteristics

Culantro is distinguished by its long, narrow, serrated-edged leaves, with an intense green color and slightly leathery texture.

Its aroma is penetrating and fresh, with a citrusy and earthy touch, more intense than common cilantro, giving dishes a deep and distinctive flavor.

In Cuban cuisine, it is used fresh to preserve its fragrance and flavor, and its texture allows it to be incorporated into both marinades and stews.

Culinary Uses and Key Dishes

Culantro is mainly used to marinate, season, and flavor meats, rice, broths, and sauces, providing an unmistakable flavor that enhances the essence of Creole cuisine.

Emblematic dishes where it is a protagonist:

• Shredded Beef - Culantro adds depth to the sofrito that brings this shredded meat stew to life.
• Arroz con Pollo - Used in the marinade and sofrito to intensify the dish's flavor.
• Mojo Sauce - Culantro is a key ingredient in this traditional sauce for marinating meats and accompanying cassava or plantains.
• Cuban Galician Broth - Although less known, culantro is essential for flavoring this vegetable and meat broth.

Tips and Secrets

To choose good culantro, look for fresh, firm leaves with an intense green color, avoiding wilted or yellowish ones.

It is recommended to use it fresh and add it at the end of cooking to preserve its aroma.

A common mistake is confusing it with common cilantro, which has a milder and different flavor.

To preserve it, wrap it in damp paper inside the refrigerator and use it within a few days, as it quickly loses its aroma.

Alternative Names and Common Confusions

In Cuba, culantro is also known as recao in some regions, especially in the eastern part of the island.

It should not be confused with cilantro (Coriandrum sativum), which, although similar in aroma, is a different plant and less intense in flavor.

The term culantro can cause confusion in other countries, but in Cuba, it always refers to this specific herb with a strong and characteristic flavor.

The Term in Popular Speech

In Cuban slang, the term culantro does not usually have an extended double meaning outside the kitchen, but it can be used colloquially to refer to something that gives flavor or essence to a situation.

• Phrase 1: "That man is the culantro of the group" – Means he is the one who gives flavor or life to the group.
• Phrase 2: "Without culantro, there's no seasoning" – Expresses that without that essential element, something loses its essence.
• Phrase 3: "Put on the culantro" – Used to say someone should add their special touch or authenticity.