Characteristics:

Culantro, also known as Chinese, Chinese, or parsley, has the scientific name of Eryngium foetidum. Leaves grow at the base, spreading out a rosette. Leaves are oblong, oblong. Inflorescences, head, oval, or cylindrical. When mature, seeds fall and spread.

Trademark: Arofarm

Origin: Viet Nam

Tháng: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12

Nutrition:

The main active ingredients in Culantro are volatile essential oils (0.02-0.04%) including pyranocoumadins, cyclohexanol-type monoterpenes, aldehydes such as 2,4,5-trimethylbenzaldehyde, decanal, furfural, etc. There are alpha-pinene, p-cymene; organic acids like benzoic acid, capric acid ..; the flavonoids. The second group of active ingredients studied in hexane extract is terpenic group containing alpha-cholesterol, brassicasterol, campe sterol, stigmasterol (main part, accounting for 95%), clerosterol, beta-sito sterol, delta 5-aveasterol. In there are Saponins triterpene type, esters of caffeic acid …

Uses:

1. Culantro is used as an aromatic herb, served with a number of dishes, also used as a spice plant to enhance the aroma of a dish.
2. Culantro is used as a preventive and treatment medicine for a number of illnesses such as flu, treatment of headaches, indigestion, treatment of expectorant, shortness of breath, measles in young children …
3. Culantro also has a beautiful effect as acne treatment