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Ingredient

Eryngium foetidum

Eryngium foetidum is a tropical perennial herb in the family Apiaceae. Common names include culantro, cimarrón, recao, chardon béni (Martinique), Mexican coriander, samat, ban dhaniya, wide coriander, Burmese coriander, sawtooth coriander, Shadow Beni, and ngò gaicode: vie promoted to code: vi (Vietnam). It is native to Mexico, the Caribbean, and Central and South America, but is cultivated worldwide, mostly in the tropics as a perennial, but sometimes in temperate climates as an annual. In India it is called "Nagadhonia", specifically in the Northeast.

Wikipedia excerpt

Eryngium foetidum is a tropical perennial herb in the family Apiaceae. Common names include culantro, cimarrón, recao, chardon béni (Martinique), Mexican coriander, samat, ban dhaniya, wide coriander, Burmese coriander, sawtooth coriander, Shadow Beni, and ngò gaicode: vie promoted to code: vi (Vietnam). It is native to Mexico, the Caribbean, and Central and South America, but is cultivated worldwide, mostly in the tropics as a perennial, but sometimes in temperate climates as an annual. In India it is called "Nagadhonia", specifically in the Northeast.

Source: Eryngium foetidum by Wikipedia contributors · View on Wikipedia · CC BY-SA 4.0 · Changes: Summary extract trimmed (if needed) and converted into safe HTML paragraphs.
Recipes using Eryngium foetidum
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