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Chadon Beni (Culantro)


Chadon Beni (Culantro)

Chadon Beni (Culantro)

Photo by Cynthia Nelson

Culantro is most popularly known as Chadon Beni in the English-speaking Caribbean. It is used extensively in the cuisine of Trinidad and Tobago. In fact, it is one of the key herbs in the cuisine of that twin-island republic. It is also used to make Recaito in Puerto Rican cuisine

Cilantro/Coriander is similar in flavor to Chadon Beni, however, Chadon Beni is much for intense and potent in flavor. Use it judiciously.


  • It is made into a paste as part of Green Seasoning.

  • Chadon Beni is made into a sauce and it is must-have condiment with Bake and Shark.

  • It is chopped and used fresh to flavor meats, seafood, vegetables and fresh fruit salsas.


  1. If you ever want to substitute chadon beni for cilantro, use less of the chadon beni because it's more intense in flavor.

  2. Add it at the beginning of cooking so that the flavor is incorporated.

Buying and storage

  • Chadon Beni is sold in mixed herb packages or in stacks of leaves by themselves both at the supermarket and farmers' markets.

  • Wrap Chadon Beni in paper towels and store in zip bags or airtight containers.

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