Eryngium foetidum, commonly known as culantro or Mexican coriander, is a tropical perennial herb. The genus name Eryngium is derived from the Greek ērungion, referring to sea holly plants, while foetidum comes from Latin foetidus (“foul-smelling”), a reference to its strong aroma. It is native to the Americas, particularly the Caribbean, Central America, and northern South America. It belongs to the Apiaceae family, making it a relative of coriander (Coriandrum sativum), but it has a stronger aroma and flavor. Culantro is widely used in Caribbean, Latin American, Southeast Asian, and West African cuisines, where it is valued as a robust seasoning herb. Unlike coriander, its leaves are long, serrated, and tough, and it tolerates heat and humidity better, making it an important substitute in tropical climates. Medicinally, it has been traditionally used for fevers, stomachaches, and infections.