Sawtooth Coriander
I first came across sawtooth coriander during my first #ChefontheRoad trip across India in 2014. I was travelling across Dimapur, Guwahati, and Shillong, and it was available in all three places. It is deeply aromatic and has a slightly more pronounced ‘spiciness’ in its flavour profile than regular dhaniya. It is widely used in several cuisines in Northeast India as a flavouring or finishing herb.
—Chef TZac, Chef and Founder, The Locavore
What is it?
Sawtooth Coriander (Eryngium foetidum) is a not-so-common seasoning vegetable that has garnered growing interest from researchers due to its wide-ranging culinary, medicinal, and industrial applications. One of its key characteristics is the presence of essential oils in its secretory ducts. These specialized cells, found throughout the plant’s body, are rich in bioactive compounds. These oils contribute to the plant’s economic value, particularly in international trade, perfumery, and pharmaceuticals.
The plant’s distinct flavour and aroma have their origins in a chemical compound present in its essential oil—an aliphatic aldehyde known as eryngial. This lends the plant its strong, pungent scent, making it a popular condiment. The leaves are widely used to season everyday dishes such as salads, meats, and fish.
Despite having notable physical differences from Coriandrum sativum (common coriander), Sawtooth Coriander shares a remarkably similar leaf aroma. In fact, sawtooth coriander is often said to have a deeper, more intense fragrance, as highlighted by B.K. Singh in his research for the Indian Institute of Vegetable Research.
What other names does it have?
Botanical Name: Eryngium foetidum
Regional Names: Culantro, Sawtooth Coriander (English); Bahkhawr (Mizo); Awa Phadigom (Manipuri); Dunia (Naga); Malli Cheera (Malyalam); Bandhania (Hindi); Bilatidhania (Bangla and Odia); Maan Dhaniya (Assamese)
When is it in season?
Where is it found?
Under cultivation, sawtooth coriander grows best in slightly acidic soils (pH 5.5 to 6.5), especially in well-drained, well-irrigated, heavy soils with high humidity and partial shade. It thrives in areas with short daylight hours. However, when exposed to high temperatures, strong sunlight, and long summer days, the plant tends to bolt early and produce excessive flowers. These early flowering patterns reduce leaf growth, making the leaves less tender and affecting both their quality and aroma.
What is its history/cultural significance?
Sawtooth coriander is a multipurpose leafy herb native to the tropical regions of the Americas and the Caribbean, extending from southern Mexico to Panama and Brazil, as well as from Cuba to Trinidad. The species is now widely cultivated across various tropical and subtropical regions in Africa, South Asia, the warmer southern parts of Europe, and the Pacific Islands.
According to this research paper by Christopher Ramcharan, during the late 19th and early 20th centuries, Chinese migrants introduced the plant to parts of Southeast Asia—including Malaysia, Indonesia, Thailand, Vietnam, Singapore, Myanmar, Sri Lanka, Bangladesh, and India—as a substitute for Coriandrum sativum (commonly known as coriander), due to its similarly pungent aromatic profile.
How can you use it?
Sawtooth coriander is widely valued for its strong, pungent aroma and rich content of essential oil. Both a spice and culinary herb, it is used for garnishing, marinating, seasoning, and enhancing the flavour of dishes. The leaves are commonly added to soups, curries, chutneys, sauces, noodles, snacks, salads, and meat preparations, making it a versatile ingredient.
What states can I find it in?
What parts of the plant are edible?
Leaf, stem
Is it nutritious?
Sawtooth coriander is recognised as a valuable source of essential nutrients, including a range of minerals, vitamins, carotenoids, antioxidants, and phytosterols, contributing to its nutritional and therapeutic potential. Source
How do you store it?
Similar to other leafy vegetables, the post-harvest shelf life of sawtooth coriander is relatively short, typically lasting only 3 to 5 days under ambient conditions. However, storage at a controlled temperature of 10 °C has been shown to significantly extend its shelf life, preserving its freshness and quality for up to two weeks.
Stories
Awa phadigom, a hidden enhancer, by Chitra Balasubramaniam, Down to Earth
This article discusses “Awa Phadigom,” a wild aromatic herb from Manipur, India, known for enhancing the flavor of meat and vegetable dishes and possessing medicinal properties.
Recipes
Maan Dhania Aru Bilahire Gahori Mangkho by Nayanjyoti Saikia
A Meat Dish from Assam garnished with fresh Sawtooth Coriander
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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