For those who dislike cilantro, shadon beni will definitely not be their cup of tea. This tropical herb has a flavour quite similar to that of cilantro except it’s stronger, MUCH stronger, and can overpower the taste of food if one is not careful. Although shadon beni is called “culantro” in some regions it shouldn’t be confused with cilantro – it’s an entirely different plant in appearance if not in aroma and flavour.
Shadon beni is a popular herb used widely in the Caribbean for both culinary and medicinal purposes. Its distinctive leaves are serrated, and topped with smaller, prickly leaves that need to be handled with care when being harvested. These leaves are rich in both iron and vitamins A,B and C, and are said to be a good remedy for colds, the flu and stomach upset. Shadon beni is also believed to have anti-convulsant properties, which is why in some countries it’s known as “fitweed”. It’s also called “false coriander”, “sawtooth herb” and “duck-tongue herb” to mention just a few, the plant goes by a lot of different names which can be quite confusing!
A lot of Caribbean recipes call for Chadon beni, it’s used as the main herb when seasoning meat. No self-respecting kitchen on Bequia is without a bottle of “green seasoning”, a blend of chadon beni leaves, garlic, ticky thyme, ginger and flavour pepper. Red meat, chicken and pork are smeared with this pungent mixture, then left to sit for a while before cooking so that the flavours are well absorbed. We grow it along with ticky thyme and basil in our garden, fresh herbs that I happily use on a regular basis in my kitchen to enhance the taste of whatever I’m making.
However, there IS such a thing as “over-seasoning”, whether it’s with ginger, garlic or chadon beni, and I take care not to destroy the taste of whatever it is I’m cooking by using too much. A heavy hand with the chadon beni will in many cases over-power and mask the flavour of certain dishes, leaving a strong, earthy after-taste in the mouth due to its pungency. The herb tastes great snipped fresh onto a salad, also when used in curries or to garnish tacos or doubles. It can enhance certain types of soup but totally ruin others, and I never EVER use it when cooking delicate seafood that I actually want to TASTE.
Shadon beni is a wonderful, taste-laden herb that needs to be used with a gentle hand – too much of a good thing can spoil the broth!
