chadon beni
Language: English
Part of speech: noun
Pronunciation: ipa: /ˈʃɑːdɔː(n)ˌbɛni/
ipa: /ˈʃɑdɔ(n)ˌbɛni/
Forms: form: chadon bene
form: chandon beni
form: shado beni
form: shadon beni
form: shadow beni
form: shandon beni
Etymology: Borrowed from French chardon béni (“blessed thistle”): chardon (“thistle”) (ultimately from Latin carduus (“wild thistle; artichoke”), perhaps from Proto-Indo-European *kers- (“to rub, scrape, scratch”)) + béni (past participle of bénir (“to bless”), ultimately from Late Latin benedīcō (“to bless, praise”), from bene (“well”) and dīcō (“speak”)).
Senses: examples: text: The people of Trinidad and Tobago also love their shark and bake which they spice with a sauce made from chadon beni (one of the most versatile herbs that is used to spice meats or make a flavoured pepper sauce).
ref: 1997, Caricomview: A Monthly Newsletter of the Caricom Secretariat, Georgetown, Guyana: Communications Unit, Caricom Secretariat, →ISSN, →OCLC, page 8:
text: If you go to Maracas Bay, have shark-and-bake, a spicy fried bread sandwich of fried shark with a variety of sauces such as tamarind, garlic, chadon beni.
ref: 1999, Sarah Cameron, Ben Box, editors, Caribbean Islands Handbook 2000: With the Bahamas, 11th edition, Bath, Somerset: Footprint Handbooks, →ISBN, page 970:
text: This herb is referred to as false cilantro because it resembles and is related to cilantro. It is also known as recao, long coriander, saw-tooth coriander, culantro, or shadow beni.
ref: 2005, Lynn Marie Houston, “Major Foods and Ingredients”, in Ken Albala, editor, Food Culture in the Caribbean (Food Culture around the World), Westport, Conn.; London: Greenwood Press, Greenwood Publishing Group, →ISBN, →ISSN, page 35:
text: Over the 10 week period the students were guided in the development of investment profiles for producing 6 products and or commodities: dehydrated hot peppers; dasheen leaves; pasteurized milk (using small scale equipment); sweet corn; Chadon Beni; and Red tilapia.
ref: 2006 March, “Technical Cooperation Results – 2005”, in The Contribution of IICA to the Development of Agriculture and Rural Communities in Trinidad and Tobago: Annual Report 2005, Port of Spain, Trinidad: IICA [Inter-American Institute for Cooperation on Agriculture] Office in Trinidad & Tobago, section 5.5 (Developing Human Capital), page 16, column 2:
text: Grilled corn with shadon beni butter […] Inspired by a popular Trinidadian herb, I've come up with a more interesting topping: shadon beni butter. […] But don't despair if you can't find shadon beni: cilantro makes an equally delicious butter. By the way, you can use shadon beni butter as a great topping for other simply grilled vegetables and seafood.
ref: 2008 April, Steven Raichlen, “Vegetables: Greens Meet Grill”, in The Barbecue! Bible, New York, N.Y.: Workman Publishing Company, →ISBN, page 404, column 2:
text: The air was spiced with chadon beni and wild thyme, his favourite perfume.
ref: 2009, Monique Roffey, The White Woman on the Green Bicycle, New York, N.Y.: Penguin Books, published 2011, →ISBN:
text: Every week I buy my herbs—cive (as it's spelled here) and thyme (sold separately), parsley and chadon beni (a close relative of cilantro)^([sic – meaning culantro])—from the same Rastafarian farmer, who always welcomes me, though this market swims with shoppers, and commerce generally gets in the way of idle chat.
ref: 2009, Ann Vanderhoof, “Curry Tabanca: Trinidad”, in The Spice Necklace: A Food-lover’s Caribbean Adventure, Toronto, Ont.: Doubleday Canada, →ISBN, page 190:
text: This thick sultry stew [callaloo] is simmered from okra, chili peppers, coconut milk, chadon bene, garlic, onion, crab, tubers (including dasheen, whose leaves, resembling a slightly bitter spinach, are also called callaloo), and sometimes various meats.
ref: 2010, “Eating and Drinking Well in Trinidad and Tobago”, in Douglas Stallings, Eric Wechter, editors, Fodor’s Trinidad & Tobago, New York, N.Y.: Fodor’s Travel, →ISBN:
text: Chinese Trinidadian Chicken with Mango Chutney […] [Winnie] Lee Lum finishes the dish with chopped shandon beni leaves, a local herb that tastes like cilantro.
ref: 2010, Grace Young, “Poultry and Egg Recipes”, in Stir Frying to the Sky’s Edge: The Ultimate Guide to Mastery with Authentic Recipes and Stories, New York, N.Y.; London: Simon & Schuster, →ISBN, page 116, column 1:
text: Shado beni is similar to cilantro but has a stronger flavor. Look for it in ethnic grocery stores that feature Hispanic or West Indian foods. If not found, it is not a problem—just substitute with cilantro (add a little extra cilantro if you want the stronger flavor you would have gotten with the shado beni).
ref: 2011, John Cavazos, Ann Marie Cavazos, “Main Courses and Cooked Sides”, in The Daniel Fast Made Delicious, Lake Mary, Fla.: Siloam, →ISBN, section I (Healthy Eating on the Daniel Fast), page 35:
synonyms: word: cat-claw
english: Saint Kitts
translation: Saint Kitts
word: chuk-chuk
word: fit-bush
english: Jamaica, Saint Kitts
translation: Jamaica, Saint Kitts
word: fitweed
word: shadow-vinnie bush
english: Saint Vincent
translation: Saint Vincent
glosses: Culantro (Eryngium foetidum), a tropical herb whose leaves are used medicinally and in Caribbean cuisine.