What is Shadow Beni

Shadow beni (Eryngium foetidum) is a pungent Caribbean herb also known as culantro, Mexican coriander, or chadon beni. Despite its strong, almost overwhelming smell when raw, it's essential in Caribbean cooking, particularly in Trinidad and Tobago. The serrated leaves have an intense cilantro-like flavor but much stronger and more complex, with earthy, slightly bitter notes.

Cooking Tips:

• Use sparingly: Shadow beni is potent - start with just 1-2 leaves and adjust to taste. A little goes a very long way.

• Cooking transforms it: The harsh raw flavor mellows beautifully when cooked, becoming aromatic and complex without the intensity.

• Perfect for slow cooking: Excellent in stews, curries, and rice dishes where it can simmer and develop depth.

• Prep carefully: Wash thoroughly and chop finely. Remove thick stems as they can be tough.

• Storage: Keeps longer than regular cilantro - wrap in damp paper towels and refrigerate.

• Substitution: If unavailable, use triple the amount of regular cilantro, though the flavor will be different.