Culantro - Eryngium foetidum - Phak chi farang

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In Thailand, culantro (Eryngium foetidum) is known as "phak chi farang" or "phak chi farang dong." It belongs to the Apiaceae family and is botanically related to cilantro (coriander), but it has a distinctly different flavor.


Here are some key points about culantro in Thailand:

  1. Flavor and Use:

    • Culantro has a robust, pungent flavor that is often described as a combination of cilantro and parsley but stronger.
    • It is a popular herb in Thai cuisine, where it is used to add a distinctive taste to various dishes.

  2. Culinary Applications:

    • Culantro is commonly used in Thai soups, stews, and curries, such as Tom Yum soup.
    • It is also used in salads, marinades, and as a garnish for various Thai dishes.

  3. Cultural Significance:

    • Thai cuisine is known for its bold and complex flavors, and culantro contributes to this by providing a unique taste to many traditional dishes.

  4. Availability:

    • Culantro is widely available in fresh markets and grocery stores throughout Thailand.
    • It is often sold in bunches, and the entire plant, including leaves and stems, is used in cooking.

  5. Growth and Habitat:

    • Culantro is a tropical herb that thrives in warm climates.
    • It is relatively easy to grow and can be found in home gardens as well as in the wild.

  6. Medicinal Uses:

    • In addition to its culinary uses, culantro is believed to have various medicinal properties in traditional medicine. It is thought to have anti-inflammatory and antimicrobial effects.


  8. When using culantro in Thai cooking, it's important to note that the flavor can be quite intense, so it's often added in moderation to avoid overpowering other ingredients. The herb is a key element in creating the unique and delicious flavors that characterize Thai cuisine.


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