[CH] Re: Thai Herb ???

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Luke in Oz,

Sounds like Culantro to me, too. Since the answer to your question touches
(ever so slightly) the subject of our group, I'll just jump in here with
some details:

Other names:
Broad-leafed Cilantro, Cilantrillo, Cilantro, Culantro, Culantro de Monte
(Caribbean), Daun Ketumbar Jawa (Malaysia), Saw Leaf Herb, Ngo Gai
(Vietnam), Perejil de Tabasco (Mexico), Phak Chee Farang (Thailand).

Culinary uses:
Culantro, or _Eryngium foetidum_, is used all over the Caribbean region in
marinades for fish and as an aromatic addition the omnipresent meat
patties. It is combined with tomatoes, Garlic and Scotch Bonnets in a
Caribbean version of Deviled Crabs. Central Americans add it to beans, much
as Epazote is used in Mexico. It is an ingredient in Sofrito, the seasoning
paste used in Puerto Rican, and other Caribbean, cooking.

It is used in Thai cooking (such as Larp -- a raw beef salad, and Tom Yam
soup). It is usually used to cut the effect of strong smelling foods, which
is why it is usually combined with the zest of Kaffir limes. The Thai name,
Phak Chee Farang, means "foriegn coriander," so your description of the
taste is apt.

Caveat:
There is another plant called "Culantro de Montana," which is unrelated.
The species name is _Peperomia acuminata_. Both plants are used in the
Caribbean and probably share the name because they are used in similar ways
in cooking.

Common names are an endless source of confusion.

Gary ("Homesickness begins with food."  Che Guevara)

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