WarrantMan
Extreme Member
https://www.youtube.com/watch?v=wuCzYtZeh4c&feature=youtu.be
https://www.youtube.com/watch?v=-l5tpY6SXMc
https://www.youtube.com/watch?v=-l5tpY6SXMc
video Curious Oddity - help identify
- Thread starter WarrantMan
- Start date
WarrantMan
Extreme Member
SL3, Edmick,
I believe after Edmick mentioned it, that indeed the leaf is Culantro. Certainly looks like the pictures (thin leaf, thick petiole) not familiar with it at all, but have read others here on the forum mentioning it. I may do a follow up vid and dump the contents out for closer examination. It is an odd mix of flavors and has a slight heat on the back end, almost none at first. Not sure how I would use it but I think it might go great as a salad dressing. It has something of a "lemony" overtone but not quite citrus in character. Very unfamiliar combination for my palette. I am grateful for the gift (wouldn't dare hint otherwise) but this one has me stumped...
I believe after Edmick mentioned it, that indeed the leaf is Culantro. Certainly looks like the pictures (thin leaf, thick petiole) not familiar with it at all, but have read others here on the forum mentioning it. I may do a follow up vid and dump the contents out for closer examination. It is an odd mix of flavors and has a slight heat on the back end, almost none at first. Not sure how I would use it but I think it might go great as a salad dressing. It has something of a "lemony" overtone but not quite citrus in character. Very unfamiliar combination for my palette. I am grateful for the gift (wouldn't dare hint otherwise) but this one has me stumped...
The style is called Pique
This explains it well
https://www.youtube.com/watch?v=j0wibS9kASw
This explains it well
https://www.youtube.com/watch?v=j0wibS9kASw
WarrantMan
Extreme Member
THP,
Good call!
That explains the odd flavor profile. I can only assume that each maker puts his/her own spin at it with the finishers being their own "secret." Totally explains what I believed to be "slight vinegar" or a non-citrus "lemony" twang. Packed in water only. A new concept for me. Not knocking it, just wildly different from my norm.
Main mystery solved, still might attempt to dissect all the ingredients.
Thanks
Good call!
That explains the odd flavor profile. I can only assume that each maker puts his/her own spin at it with the finishers being their own "secret." Totally explains what I believed to be "slight vinegar" or a non-citrus "lemony" twang. Packed in water only. A new concept for me. Not knocking it, just wildly different from my norm.
Main mystery solved, still might attempt to dissect all the ingredients.
Thanks
Culantro for sure. Our market sells it. More or less tastes like a stronger version of cilantro. Cooked up into a stew/soup or beans i dont think you would be able to tell the difference. REALLY good garnish for a bowl of Pho!!!!
Nailed it "Edmick" it is culantro. Also called alcapate in El Salvador, xapate in Hondo, and ngo gai in Vietnam and Thailand. The herb is a staple on every dish in puertorican cuisine.Edmick said:
Now pique Puerto Riqueño is a bit different than you average hot sauce. For staters it is not blended and your are not supposed to pour out any of the goodies inside de the bottle on to your dish. The way it is used is the following. Carefully pour some of vinegary substance on to the cap until full make sure all goodies stay inside then pour onto your favorite dish: pernil, arroz, asopao, ceviche... When the bottle is half way refill with a half vinager half 3%water solution and some more herbs and peppers of choice. The chili pepper traditionally used in this "hot sauce" aji caballero, however I have found the Chile de Arbol does just fine. To impact flavor but no heat aji dulce I s added a close relative of the habanero.
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That is definitely culantro/sacha culantro, AKA recao/shado beni/ngo gai.
I've grown plenty of it. I eat it almost daily, and cook with it all the time. My wife is Vietnamese, and it is consumed regularly in Viet cuisine. Look through many of my recipes I have posted on THP, and you are bound to see what it looks like fresh. It is a very versatile and absolutely delicious herb.
I've grown plenty of it. I eat it almost daily, and cook with it all the time. My wife is Vietnamese, and it is consumed regularly in Viet cuisine. Look through many of my recipes I have posted on THP, and you are bound to see what it looks like fresh. It is a very versatile and absolutely delicious herb.
Its funny, i never cared for cilantro or culantro until i came across Thai and Indian cuisine. Hated it the first time i tried it on carnitas. Fell in love with it when i had my first really good bowl of pho.
Ok so here is my recipe for pique Puertoriqueño:
4 cups of boiling water
1/3 vinager white
The rind of one pineapple
1tbs of peppercorns
1/2 tbs coriander seeds
10 aji caballero may be substituted with any long chile however original flavor will suffer
4 clove of fresh garlic
3 bruised recao leaves aka culantro
3-4 sprigs of cilantro with partial stems
1 aji dulce
1 tbs salt
Put pineapple rinds in a glass bowl pour boiling water cover and Lat stand for up to 2 days.
Rome rinds
Prepare bottle
Insert all ingredients into bottle
Close cap and let sit in a dark place for about a week.
Note I find that an old bottle of rum fir all this.
4 cups of boiling water
1/3 vinager white
The rind of one pineapple
1tbs of peppercorns
1/2 tbs coriander seeds
10 aji caballero may be substituted with any long chile however original flavor will suffer
4 clove of fresh garlic
3 bruised recao leaves aka culantro
3-4 sprigs of cilantro with partial stems
1 aji dulce
1 tbs salt
Put pineapple rinds in a glass bowl pour boiling water cover and Lat stand for up to 2 days.
Rome rinds
Prepare bottle
Insert all ingredients into bottle
Close cap and let sit in a dark place for about a week.
Note I find that an old bottle of rum fir all this.
