Central & South America

Brazilian Coriander / Coentro

Coriandrum sativum – the same plant as cilantro/coriander elsewhere in this reference; included in the Brazil-specific list primarily to note its distinctly foundational regional role.

Leaf (fresh herb use, as opposed to the seed spice use more prominent in other regional lists).

Part Used

Fresh.

Form

Local / Regional Names

Coentro (Brazilian Portuguese, the standard word for cilantro/coriander in Brazil).

Countries / Cuisines

Brazil, especially the northeast.

Flavor & Aroma

Bright, citrusy, herbaceous – as fresh cilantro generally.

Culinary Uses

A foundational fresh herb in Brazilian, especially Bahian and northeastern, cooking.

Classic Dishes

Moqueca (Bahian fish stew); various Brazilian bean and fish preparations.

Pairings

Coconut milk, dendê (palm oil), lime, chile.

Timing

Add fresh, torn or chopped, near the end of cooking or as a finishing garnish.

Storage

Fresh keeps about a week refrigerated.

Substitutions

No close substitute; some people experience a soapy taste from the plant's characteristic aldehyde compounds due to a genetic variation, a well-documented and relevant point for a reference entry.

Blend Cross-References

Not a dry blend component; used as a fresh finishing herb.