Awa Fadigom - Sha Maroi, Culantro, Sawtooth Coriander | (Dry), 20g | Golden Sun

Awafadigum, also known as sawtooth coriander, culantro, or Eryngium foetidum, is a tropical perennial herb native to Mexico, the Caribbean, and Central and South America. In Manipur, it's referred to as awa phadigom. Despite its similar name, culantro is distinct from cilantro, offering a more robust and pungent flavor profile. Culinary Uses Culantro is a staple in various cuisines worldwide: Latin American Cuisine: In Puerto Rico, it's a key ingredient in recaíto, a sofrito variant forming the base for many dishes. Southeast Asian Cuisine: Utilized in Thai and Vietnamese cooking, it's known as pak chi farang in Thai and ngò gai in Vietnamese, enhancing soups, curries, and salads with its intense flavor. Caribbean Cuisine: Referred to as shado beni in Trinidad and Tobago, it's used to season meats, chutneys, and sauces. Flavor Profile Culantro boasts a potent aroma and taste, often described as a concentrated version of cilantro with a peppery undertone. Its sturdy leaves withstand cooking, making it suitable for long-simmered dishes where cilantro's delicate flavor might dissipate. Nutritional and Medicinal Benefits Traditionally, culantro has been used for its medicinal properties, including treatments for fevers, chills, and stomachaches. It's also considered to have anti-inflammatory and analgesic effects. Availability and Storage While not commonly found in mainstream supermarkets, culantro is available in Asian and Latin American markets. To store, wrap the leaves in a damp paper towel, place them in an unsealed plastic bag, and refrigerate. Properly stored, they can last up to a week. Incorporating awafadigum into your culinary repertoire can introduce a unique and vibrant flavor to your dishes, bridging diverse culinary traditions from around the world.