Bolivian Coriander

Bolivian Coriander (also known as Quillquiña, Killi, Papalo, or Papaloquelite) is a herbaceous plant native to South America. It is commonly used in traditional Bolivian cuisine and is known for its unique, strong flavor that is often compared to a mix of coriander and arugula.

Description

Bolivian Coriander is a tall, perennial plant that can grow up to 2.5 meters in height. It has broad, oval leaves and small, greenish-white flowers. The leaves are the primary part of the plant used in cooking, and they have a strong, distinctive aroma and flavor.

Culinary Uses

In Bolivian cuisine, Bolivian Coriander is often used fresh in salads, salsas, and meat dishes. It is also commonly used in the traditional Bolivian dish Llajwa, a spicy tomato salsa. Unlike many herbs, Bolivian Coriander does not lose its potent flavor when heated, making it a popular choice for cooked dishes as well.

Cultivation

Bolivian Coriander is a hardy plant that can be grown in a variety of climates. It prefers full sun and well-drained soil, but can tolerate partial shade. The plant is propagated from seeds, which are sown in the spring and germinate within two weeks.

Health Benefits

Bolivian Coriander is rich in vitamin C, vitamin A, and calcium. It also contains antioxidants that can help to fight off free radicals in the body. In traditional medicine, it has been used to treat a variety of ailments, including digestive issues, skin conditions, and respiratory problems.

See Also

• List of culinary herbs and spices
• Bolivian cuisine