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Name of a spanish herb?? Help.

post #1 of 9
Thread Starter 
Trinidadian Indian friend of mine was giving me some recipes, and she mentioned I need to seek out a herb she finds in spanish markets, she says its fresh, usually vaccuum sealed though, and is about 6 inches long leafs and comes in bunches. Said no one at the stores knows what it's called and neithre does she, but she mentioned something about it possibly being something like "reco" or something. Said something like it being similiar to cilantro, but not sure what she meant by that.
post #2 of 9
What did she say it is used for friend??? if you say for what it is used may be we would have a clear idea of what is that herb is.. i think we use onlu less spanish herbs so it would be easy to find it out friend!!!!
post #3 of 9
Thread Starter 
She said it's about 5 inches long, and the edges of the leaf are serrated. Said to use it to season chicken before browning, specifically she was giving me pretty basic curry chicken recipe. said dump rest of it in the curry if i have any left over as well.
post #4 of 9
Sounds like possibly culantro; as opposed to cilantro. In Puerto Rico, culantro is known as recao and fits the decription.
Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #5 of 9
Thread Starter 
THATS IT. thanks
post #6 of 9
You may also find it at Asian grocery stores. I believe it's also called Thai Parsley, even though the Asian store near me has it labeled culantro.

take care,
post #7 of 9

trinidad is my specialty! either the african or indian or fusion food, or the creole stuff (european and native indian)

roucou is achiote or anatto

they use that to give a yellow color and the aroma taste.

its what latinos use too

but as stated it was probably recao anyway!

shadon beni is the archetypal trini green seasoning. it is the same as culantro and cilalntro is a good substitute. use more cilantro than the ammount of chadon beni or culantro called for.

as culantro is more pungent than cillantro

green seasnoning is one special aspect of trin i cooking... almost always has cillantro/culantro/shadon beni in it

the other popluar herbs are chive, thyme and parsley. and garlic is almost always in there

every now and then a blend with oregano can be used.

thyme u have to be careful with in a chicken curry, a little goes a long way.

u can be more liberal with hte parsley and chive.

i like a good ammount of shadon beni/cilantro, but too much is too much, although u can be freerer with it than thyme.

so what recipes is she giving you?

ask her about dal puri and phulourie if u can!!!

make sure to ask her about sahina/saheena, doubles, katchourie and gulab jamoon (which are trini versions of gulab jamun)

other things to try are kurma, jalebi, cassava pone, pelau (pulao), kareli/careli (kalounji), curry cascadura, saltfish accra, aloo pie, fry aloo and sada roti, mango kuchela, mango chutney, ladoo/ladu, curry mango, callaloo and crab, halva, parsad, ras mittai, ras malai, barfi, kulfi, ponche di creme, pump di creme, sweet breead, chinese pow, chow har look, tamarind fish, buss up shut (pratha), bake and shark, shadon beni sauce, trini pepper sauce, oxtails, curry goat, curry opossum, curry iguana, (!!!!!!) fish puffs (choux pastry), beef pies, pastels, shrimp patties, aloo talkarie, black cake, yam pie, stew chicken and pigeon peas, green fig pie, sugar cake, soursop juice, stew beef, curry channa, souse (pig parts or chicken foot), split pea rice, ochro rice, baigan choka, smoked herring choka, fish broth, corn soup, dal with rice, sawine, sea moss punch, green fig punch, ginger beer, cow heel soup, tamarind sauce, currant rolls (awesome desert), fry bake, coconut bake, geera pork, cheese straws, garlic pork,

trinidad food is AMAZING!
post #8 of 9
wow sounds like we have a trini fanatic is you got recipies plz put them in another thread i love all carribean food
post #9 of 9
What you are describing sounds definitely like culantro.
I even have some little sprouts coming up in my garden right now.
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