Culantro and cilantro are related herbs but not the same. They offer similar flavors, with some key differences in strength and use.

• Leaf shape: Culantro has long, serrated leaves; cilantro has delicate, feathery leaves.
• Flavor: Culantro tends to be bolder and more pungent; cilantro is lighter and citrusy.
• Cooking: Culantro holds up better to heat in soups and stews; cilantro is often added at the end or served fresh.

Shopping tip: Look for fresh herb bunches in the produce department and dried leaves in the spice aisle. Availability can vary by store and season, so checking online for pickup or delivery options may help.

Culantro has a bright, herbaceous flavor that’s similar to cilantro but deeper and more robust. Many people notice a stronger, slightly peppery, and earthy edge, with the same fresh notes you expect from cilantro.

• Use it where you’d use cilantro if you enjoy a more pronounced herb flavor—think salsas, marinades, soups, and stews.
• Start with a small amount and adjust to taste, since it can come across more intense than cilantro.
• It tolerates heat well, so adding some during cooking can carry flavor into the dish.

Flavor perception varies by palate and recipe, so a quick taste-and-adjust approach usually works best.

The common English name is “culantro.” You might also see it described as “sawtooth coriander” or “Mexican coriander,” reflecting its long, serrated leaves and its relation to the coriander/cilantro family.

• Primary name: Culantro
• Also seen: Sawtooth coriander, Mexican coriander

When searching online, try “culantro” first. If you’re browsing by category, check fresh herbs in produce or look for related dried herbs under spices. Product availability and naming can vary by brand and location, so reviewing item descriptions is a helpful step.

You can substitute culantro and cilantro, but the flavor intensity is different. Culantro is usually stronger, so a lighter hand helps keep balance.

1. Start small: Use about one-third to one-half the amount of culantro compared to cilantro, then adjust to taste.
2. Chop finely: Mince culantro well to distribute flavor evenly, especially in salsas or dressings.
3. Timing: Culantro stands up to heat, so it can go in earlier for cooked dishes. Cilantro often works best added near the end.

Preferences vary by recipe and palate, so tasting as you go is a good approach.

You can look for culantro and related herbs in a couple of spots when shopping.

• Fresh herbs: Check the produce section for fresh bunches.
• Dried options: Browse the spice aisle for dried herbs (often labeled as cilantro/coriander leaves). While different from fresh culantro, they can work in certain recipes.
• Search & filters: Use site search for “culantro” and review herb listings; availability can vary by store and season.

Ordering online with pickup or delivery can make it easier to see what’s in stock at your local store.