Cilantro, that vibrant green herb often sprinkled atop tacos and blended into salsas, is a culinary staple in many cultures. But have you ever heard of “Chinese cilantro”? Is it a completely different plant? A regional variation? Or simply another name for the same herb? The answer is a bit more nuanced than a simple yes or no. This article dives deep into the world of cilantro and Chinese cilantro, exploring their botany, flavor profiles, culinary uses, and even the genetic factors that influence how we perceive their taste.
Cilantro: A Global Herb with a Controversial Flavor
Cilantro, scientifically known as Coriandrum sativum, is an annual herb belonging to the Apiaceae family, which also includes parsley, carrots, and celery. It is native to the Mediterranean region and Southwest Asia, but today, it is cultivated worldwide.
The entire cilantro plant is edible, from its roots to its seeds. The leaves are the most commonly used part, adding a fresh, bright flavor to a wide range of dishes. Cilantro seeds, when dried, are known as coriander, a spice with a warm, citrusy aroma and flavor that is quite different from the fresh herb.
However, cilantro is infamous for being a polarizing herb. Some people adore its fresh, citrusy, and slightly peppery taste, while others find it tastes like soap. This difference in perception is largely attributed to genetics.
The Genetics of Cilantro Taste
Research has shown that a significant portion of the population carries a gene that makes them highly sensitive to aldehydes, a group of organic compounds found in cilantro. These aldehydes are also found in soaps and detergents, which is why some people perceive cilantro as having a soapy or metallic taste.
The gene responsible for this sensitivity is OR6A2, an olfactory receptor gene that plays a role in detecting aldehydes. Studies have indicated that individuals with certain variations of this gene are more likely to find cilantro unpalatable. It’s estimated that anywhere from 4% to 14% of people of European descent find cilantro tastes soapy. East Asians (around 21%) and Africans (around 17%) have the highest prevalence, and people of Middle Eastern or South Asian descent are least likely (around 7%) to find cilantro soapy.
This genetic predisposition explains why some people can’t understand why others dislike cilantro, while those with the “soapy gene” struggle to comprehend how anyone can enjoy it.
Chinese Cilantro: Eryngium foetidum – A Distant Relative
Now, let’s address the “Chinese cilantro” question. In most cases, when people refer to Chinese cilantro, they are not talking about Coriandrum sativum. Instead, they are referring to Eryngium foetidum, also known as culantro, sawtooth coriander, or recao.
Eryngium foetidum is another herb in the Apiaceae family, but it is a completely different species from cilantro. It is native to tropical America and the Caribbean, and it is widely used in Southeast Asian and Latin American cuisines.
Physical Appearance of Culantro vs. Cilantro
Culantro and cilantro have distinct physical characteristics that make them easy to differentiate. Cilantro has delicate, lacy leaves similar to flat-leaf parsley. Its stems are thin and easily crushed. Culantro, on the other hand, has long, serrated leaves that resemble sawtooth blades. The leaves are much thicker and more robust than cilantro leaves. Culantro also has a stronger, more pungent aroma than cilantro.
Flavor Profile: More Intense and Robust
The flavor of culantro is often described as being similar to cilantro but much more intense and robust. It has a strong, pungent aroma with hints of citrus, anise, and even a slightly resinous note. Some people find its flavor to be more complex and interesting than cilantro, while others find it to be overpowering.
Unlike cilantro, the flavor of culantro holds up well under heat. It can be added to dishes early in the cooking process without losing its flavor, making it a great addition to stews, soups, and stir-fries. Cilantro, on the other hand, is best added fresh at the end of cooking to preserve its delicate flavor.
Culinary Uses of Culantro
Culantro is widely used in Southeast Asian cuisines, particularly in Vietnamese, Thai, and Malaysian dishes. It is a key ingredient in soups like pho, green curries, and various salads. In Latin America, culantro is commonly used in stews, salsas, and sofritos. It is an essential ingredient in many Caribbean dishes, such as sancocho and pasteles.
Distinguishing Cilantro and Chinese Cilantro: A Side-by-Side Comparison
To summarize the key differences between cilantro (Coriandrum sativum) and culantro (Eryngium foetidum), let’s compare them side-by-side:
| Feature | Cilantro (Coriandrum sativum) | Culantro (Eryngium foetidum) |
|---|---|---|
| Scientific Name | Coriandrum sativum | Eryngium foetidum |
| Other Names | Coriander (leaves), Coriander seeds (seeds) | Sawtooth Coriander, Recao |
| Origin | Mediterranean region, Southwest Asia | Tropical America, Caribbean |
| Leaf Appearance | Delicate, lacy leaves | Long, serrated leaves (sawtooth-like) |
| Flavor | Fresh, citrusy, slightly peppery (can taste soapy to some) | More intense, pungent, citrusy, anise-like |
| Flavor Stability | Best used fresh, flavor diminishes with heat | Holds flavor well under heat |
| Common Uses | Salsas, guacamole, tacos, salads, garnishes | Soups, stews, curries, sofritos, Caribbean dishes |
Why the Confusion? The Role of Regional Names and Misconceptions
The term “Chinese cilantro” is not botanically accurate. The use of this name likely stems from a few factors:
- Visual Similarity: To the untrained eye, the leaves of culantro, particularly when young, can vaguely resemble certain varieties of cilantro.
- Flavor Profile: While distinct, both herbs share a similar aromatic profile that can be loosely described as “cilantro-like.” This similarity, coupled with a lack of familiarity with culantro, might lead people to associate it with cilantro.
- Culinary Use: Both herbs are used as flavor enhancers in various Asian cuisines, which could contribute to the confusion. The “Chinese” association might be due to the herb’s presence in specific regional Chinese dishes that are not very well known outside of those regions, or simply a misattribution.
It’s important to note that culinary terminology can often be imprecise, and regional names for ingredients can vary widely. What one person calls “Chinese cilantro” in one region might be known by a completely different name elsewhere. The critical factor is to identify the plant species correctly, which is essential for achieving the desired flavor in a recipe.
Beyond the Taste Buds: Nutritional Benefits of Cilantro and Culantro
Both cilantro and culantro offer a range of nutritional benefits. They are both low in calories and rich in vitamins and minerals.
Cilantro is a good source of vitamin K, which is essential for blood clotting and bone health. It also contains vitamin C, an antioxidant that helps protect the body against damage from free radicals. Cilantro also contains trace amounts of other vitamins and minerals, including vitamin A, folate, and potassium.
Culantro is similarly nutritious, providing vitamins A, B, and C. It also contains calcium, iron, and riboflavin. Culantro is believed to have medicinal properties, and it has traditionally been used to treat various ailments, including colds, flu, and digestive problems.
Growing Cilantro and Culantro: A Gardener’s Perspective
Both cilantro and culantro can be grown at home, but they have different growing requirements.
Cilantro is a cool-season herb that prefers well-drained soil and partial shade. It tends to bolt (go to seed) quickly in hot weather, which can make the leaves bitter. To prolong the harvest, it is best to sow cilantro seeds every few weeks.
Culantro, on the other hand, is a tropical herb that thrives in warm, humid conditions. It prefers full sun and well-drained soil. Culantro is more tolerant of heat than cilantro, and it is less likely to bolt. It can be propagated from seeds or stem cuttings.
Conclusion: Appreciating the Diversity of Flavors
While the term “Chinese cilantro” can be misleading, understanding the difference between cilantro (Coriandrum sativum) and culantro (Eryngium foetidum) is essential for any serious cook or herb enthusiast. These herbs, though related, possess distinct flavors, appearances, and culinary applications.
Whether you are a cilantro lover or a hater (due to genetics), exploring the world of herbs offers a rich tapestry of flavors and aromas. Culantro, with its bold and complex flavor, can be a fantastic addition to your culinary repertoire, adding depth and vibrancy to a wide range of dishes. By understanding the nuances of each herb, you can elevate your cooking and discover new and exciting flavors. So, next time you encounter “Chinese cilantro,” remember that you are most likely dealing with the flavorful and distinct culantro.
Is “Chinese Cilantro” actually cilantro?
Yes, “Chinese Cilantro” is indeed a type of cilantro. It’s simply another name for the herb Coriandrum sativum, which is widely known as cilantro in many parts of the world. The term “Chinese Cilantro” is most commonly used to differentiate specific cultivars or varieties of cilantro that are favored in East Asian cuisine, primarily due to their slightly different flavor profiles and growth characteristics.
While all cilantro belongs to the same species, variations in cultivars can result in noticeable differences in taste and aroma. Some varieties marketed as “Chinese Cilantro” might possess a stronger, more intense flavor or a slightly different citrusy note compared to the cilantro commonly found in grocery stores in North America or Europe. These subtle variations are often appreciated in specific culinary applications.
Why does cilantro taste like soap to some people?
The soapy taste experienced by some people when eating cilantro is primarily attributed to a genetic predisposition. A specific gene, OR6A2, codes for a receptor that is highly sensitive to aldehydes, a type of organic compound found in cilantro. For individuals with this genetic variant, these aldehydes are perceived as having a soapy or unpleasant flavor.
This genetic trait is not universal; studies indicate that it affects varying percentages of the population across different ethnicities. While some individuals find cilantro perfectly palatable and enjoy its fresh, citrusy flavor, others are genuinely repulsed by what they perceive as a soapy taste, making cilantro a highly divisive herb.
Are there different varieties of cilantro besides “Chinese Cilantro”?
Absolutely, there are several different varieties of cilantro cultivated for their specific characteristics. These variations can include differences in leaf shape, growth rate, resistance to bolting (going to seed), and subtle nuances in flavor profile. Some common cilantro varieties include ‘Slow Bolt’, which is bred to resist bolting in warm weather, and ‘Delfino’, known for its feathery leaves.
The specific variety chosen often depends on the grower’s climate and the intended culinary application. Some varieties may be preferred for their strong aroma, while others are favored for their delayed bolting, allowing for a longer harvest period. These variations, while still cilantro, contribute to the herb’s diverse uses in global cuisine.
What is the best way to store cilantro to keep it fresh?
The best way to store cilantro and prolong its freshness is to treat it like cut flowers. Trim the bottom of the stems, remove any yellowing or damaged leaves, and then place the bunch of cilantro in a glass or jar filled with about an inch or two of water.
Cover the cilantro loosely with a plastic bag, creating a mini-greenhouse effect. This helps to retain moisture and prevent the leaves from drying out. Store the jar in the refrigerator, changing the water every couple of days to keep the cilantro hydrated and fresh for up to a week or even longer.
Can you eat the roots and seeds of cilantro?
Yes, all parts of the cilantro plant are edible, including the roots and seeds. Cilantro roots have a more intense, earthy flavor than the leaves and are commonly used in Thai and Vietnamese cuisine to add depth and complexity to soups, stews, and curry pastes.
Cilantro seeds, known as coriander, have a warm, citrusy flavor that is distinct from the fresh, green taste of the leaves. Coriander seeds are widely used as a spice in both whole and ground form, adding flavor to curries, stews, sausages, and baked goods. They are also a key ingredient in many spice blends.
Does cilantro have any health benefits?
Cilantro offers several potential health benefits due to its rich nutrient content. It contains vitamins A, C, and K, as well as folate, potassium, and antioxidants. These nutrients contribute to overall health and may help protect against cellular damage.
Studies suggest that cilantro may also possess anti-inflammatory and antimicrobial properties. Some research indicates that cilantro can help lower blood sugar levels, reduce cholesterol, and even aid in the removal of heavy metals from the body. However, more research is needed to fully understand the extent of these potential health benefits.
What are some popular dishes that use cilantro?
Cilantro is a versatile herb used in a wide variety of cuisines and dishes worldwide. It is a staple ingredient in Mexican cuisine, commonly used in salsas, guacamole, and as a garnish for tacos and enchiladas. It is also frequently used in Southeast Asian cuisine, particularly in Vietnamese pho and Thai curries.
In Indian cuisine, cilantro is used in chutneys, raitas, and as a garnish for many dishes. It is also a popular ingredient in Middle Eastern salads, such as tabbouleh, and in various South American dishes. Its fresh, vibrant flavor adds a refreshing element to countless recipes.