Sawtooth coriander, also known as culantro, is a tropical perennial herb in the family Apiaceae. As the name suggests, the edges of its leaves are jagged like a small saw. Sawtooth coriander is native to Mexico, the Caribbean, and Central and South America, but it is cultivated worldwide. In the tropics, it is cultivated as a perennial and as an annual in Northern climates as it is frost-sensitive.

The main use of sawtooth coriander is for seasoning, marinating and garnishing. The herb is commonly used in Mexican cuisine, as well as in Latin America and in parts of Asia, such as Thailand and Vietnam. Sawtooth coriander can be found in various dishes, including salads, soups, sauces, vegetables, curries, dips, and particularly in fish dishes.

The aroma and taste of sawtooth coriander leaves are similar to but much stronger than that of true coriander. The leaves have a very strong taste but can still be used as a replacement for true coriander in soups and stir-fries. The common name culantro sometimes causes confusion with cilantro in the United States; however, culantro is said to taste like a stronger version of cilantro.

Sawtooth coriander has a robust, herbaceous flavor with a hint of citrusy bitterness. This herb is a great choice when wanting to preserve the coriander taste when cooking. Unlike coriander, sawtooth coriander dries well and retains good color and flavor after drying.

If you enjoy the distinctive taste of coriander, incorporating sawtooth coriander into dishes can add a delightful twist with an intensified flavor.