Tropical Americas, Southeast Asia
Aromatic leaves with strong coriander-like scent are used fresh or dried in soup, noodle dishes, and curries, or mixed with other vegetables to make spicy sauces and salsa.
Beta-carotene: high; riboflavin: high; ascorbic acid: medium; calcium: low; iron: medium; protein: 3.3%. Leaves contain also phytosterols, and aliphatic aldehydes (essential oil).
Read more: Spiny coriander, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.