Culantro Recao Seeds (Eryngium Foetidum)

Also known as Vietnamese Coriander, Thai Parsley, long coriander or Mexican coriander in English and samat, cilantro habanero, cilantro ancho, cilantro cimarron, alcapate, or recao in Spanish, it is often mistaken for its close relative Cilantro or coriander, the dried cilantro seeds.  

1/2 to 3/4 " wide and up to 4" long.

Popular as a seasoning in Thailand, India, Vietnam, and other parts of Asia. The thick leaves retain color and flavor very well when dried. The leaves and roots are most typically added to stews, soups, marinades, and other sauces or chutneys and a must ingredient in sofrito.