Not to be confused with coriander, also known as “cilantro”. Eryngium foetidum is a tropical perennial herb in the family Apiaceae. Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò recao in english. Florida, Georgia, Hawaii, Puerto Rico, and the Virgin Islands.

This section needs more medical references for verification or relies too heavily on primary sources. Eryngium foetidum has been used in traditional medicine in tropical regions for burns, earache, fevers, hypertension, constipation, fits, asthma, stomachache, worms, infertility complications, snake bites, diarrhea, and malaria. Eryngium foetidum is also known as E. Eryngial is a chemical compound isolated from E. It is used as an ethnomedicinal plant for the treatment of a number of ailments such as fevers, chills, vomiting, burns, fevers, hypertension, headache, earache, stomachache, asthma, arthritis, snake bites, scorpion stings, diarrhea, malaria and epilepsy. The Plant List: A Working List of All Plant Species”.

Culantro: A much utilized, little understood herb”. Perspectives on new crops and new uses. Singh BK, Ramakrishna Y and Ngachan SV. A commonly used, neglected spicing-culinary herb of Mizoram, India. Pérez, or Perez as most commonly written in English, is a Castilian Spanish surname. The surname has a Portuguese counterpart with the same meaning and etymology, Peres, written with a final “s” instead of “z” and without the accent. Hebrew means “to breach” or “to burst forth”.

Neither the Spanish nor the Hebrew surname corresponds to one single lineage. Instead, both correspond to many unrelated lineages. Spanish Jews or their descendants, adopted the surname precisely because of its ambiguity. Pérez as a surname among Spanish Jews or their descendants could be considered by their non-Jewish Spanish or Hispanic neighbors a typical Christian surname, yet still pay homage to their Jewish roots. Among Spaniards and Hispanics, the surname by itself does not necessarily indicate a Jewish heritage. Likewise, among Jews, the surname does not by itself necessarily indicate a Sephardic heritage.

The accent or stress is placed on the second-to-last syllable. In British English, on the contrary, it is usually pronounced with stress on the last syllable. Paraguayan chess master, poet, teacher, essayist and literary critic. Millie Pérez de Francia, Puerto Rican Educator, Distance Education Specialist. This page lists people with the surname Pérez. This is a must-have condiment to keep on hand for any Puerto Rican dish.

It is the entire island’s secret ingredient. Don’t tell them I told you. Because there are so many more ingredients in PR sofrito it is worthwhile to make it ahead and freeze some in an ice cube tray. Those little cubes of flavor loaded with garlic, culantro, peppers, and capers will jazz up beans and rice dishes and Latin American soups as well as serve as your base for most Puerto Rican cookery. Some of my favorite recipes that use Puerto Rican recaito base are arroz con pollo, sopa de pollo con fideo, and pasteles de yuca.

Goya makes a sofrito and recaito which you can find in the Latin freezer section of most grocery stores. They also carry a jarred version in the dry goods department. For Puerto Rican cooking you will want to use the Goya Recaito as it is the green one. That said, it is worthwhile to skip the grocery store and make a batch at home.

It will last up to a year in your freezer and add a Puerto Rican kick to your cooking. Other names for this pungent herb are Mexican coriander, ngo gai, sawtooth coriander, and shadow beni. Culantro smells and tastes a lot like cilantro but it is not the same thing. It is a completely different plant with longer, broader serrated leaves. The flavor is stronger than cilantro so you don’t need as much for the same effect. Furthermore, it can be cooked up in your recipe rather than added later as a condiment or garnish. As I said, it is hard to find so if you do run across some, buy a bunch to make up a big batch of homemade sofrito.

Once you have the ingredients assembled, give the vegetables a rough chop, and place them in your food processor or blender. Add the rest of the ingredients and puree until the mixture reaches the consistency of a thick pesto. It is ready to use if you are. If not, scoop it into clean ice cube trays and freeze the recaito before storing in plastic freezer bags. A note on the peppers: sweet chili peppers, aji dulces, are a staple in PR cookery.