Also called Mexican coriander, bhandhania, long coriander, and sawtooth coriander. Native to Mexico, the Caribbean, and Central and South America. The flavor and aroma are similar to cilantro but much stronger, so use smaller amounts. Add at the start of cooking. Used throughout Southeast Asia and the Caribbean as a substitute for coriander. It dries well, retaining a good color and flavor. Use in Mexican Chili and Salsas.

Cuisines: India, Thailand, Mexico