Culangot
Eryngium foetidum
| Scientific Name | Eryngium foetidum |
| Safety Rating | N/A |
| Evidence Level | N/A |
Culangot (Eryngium foetidum) is a perennial herb with feathery green leaves and a pungent root that is commonly used as a spice in tropical cooking. It is traditionally applied to support digestion, relieve mild inflammation, and ease coughs and colds. When used in normal culinary amounts it is generally safe, but high doses may cause stomach upset or allergic skin reactions; people with sensitivities to cumin or chilies should use caution and consult a healthcare professional before employing it for medicinal purposes.
Source: PMC: Turmeric / Curcumin, PMC: Yarrow, PMC: Polygonum Cuspidatum
| Herb | Scientific Name | Why related |
|---|---|---|
 Pandan Leaf |
Pandanus amaryllifolius | similar summary terms |
 Elecampane |
Inula helenium | similar summary terms |
 Lebanese Oregano |
Origanum libanoticum | similar summary terms |
 Lotus |
Nelumbo nucifera | similar summary terms |
 Violet |
Viola tricolor | similar summary terms |
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