Culantro is an herb that has a similar aroma and flavor to cilantro, but they are not the same plant. It has long, serrated leaves and looks a bit like long-leafed lettuce. Culantro has a stronger flavor than cilantro and is therefore used in smaller amounts. Unlike cilantro, it can be added during cooking rather than afterward. You will find culantro specified in recipes for dishes from the Caribbean, Central America, South America, and Asia.Culantro grows similar to lettuce, with leaves around a central rosette. At the peak of its growth, a culantro plant can be 1 foot tall and the leaves as much as 2 inches wide, and it will produce a blue flower if permitted to bolt. Culantro is used as both a culinary and medicinal herb. In food, the leaves are often added during cooking because it has a very strong flavor and aroma, which diminishes nicely under heat. Culantro has a pungent odor and bitter, soapy flavor similar to cilantro, but stronger.
Culantro is native to the tropical areas of the Americas and the West Indies, unlike cilantro that originated in the Mediterranean and was introduced to the Americas after European colonization. Culantro goes by various names. You might hear it called spiny cilantro, long-leafed coriander, or saw-toothed mint. In Spanish, it is sometimes called cilantro de hoja ancha, meaning "broadleaf cilantro." In Puerto Rico and the Dominican Republic, the name recao is also common, and in some parts of the Caribbean, it is known as chandon beni.
1/4-1/2 teaspoon per packet. Small seeded.