Porophyllum ruderale is an herbaceous annual plant whose leaves can be utilized for seasoning food. In Bolivia it is typically used as an ingredient together with tomatoes and locotos to arrange llajwa. Philadelphia: Quirk Books. p. The plant is commonly grown in Mexico and South America to be used in salsas. Pápalo was used within the Azteca era, however never as medication, only as food. Not all Mexicans enjoy its style, but some discover that it improves the flavor of tacos and typical Mexican salsas and soups. The plant is simple to grow from seed in a well-drained soil, which should be allowed to dry between watering. Inexperienced, Aliza (2006). Subject Guide to Herbs & Spices: the right way to identify, select, and use just about each seasoning at the market. This page was final edited on 12 April 2024, at 23:05 (UTC). The phrases pápaloquelite and pápalo are utilized in Mexico, and the herb there commonly accompanies tacos. In Puebla cuisine, pápalo is used as a condiment on traditional cemita sandwiches, a regional kind of Mexican torta. Wikipedia® is a registered trademark of the Wikimedia Basis, Inc., a non-revenue organization. Despite the name “Bolivian coriander” and “summer cilantro”, this plant is not botanically related to Coriandrum sativum. When totally grown, the plant measures about one hundred fifty cm (5 ft) in top and ninety cm (three ft) in diameter. Textual content is available beneath the Inventive Commons Attribution-ShareAlike 4.0 License; further phrases might apply. The taste has been described as “somewhere between arugula, cilantro and rue”. Through the use of this site, you agree to the Terms of Use and Privacy Policy. Having been used by many cultures, Porophyllum ruderale is thought by many names, including Bolivian coriander, quillquiña (additionally spelled quirquiña or quilquiña), yerba porosa, killi, pápalo, tepegua, rupay wachi, mampuritu, pápaloquelite and summer cilantro.