, also known as Killi, quillquiña (also spelled quirquiña or quilquiña), Papalo, Tepegua, Pápaloquelite, Summer Cilantro and Bolivian Coriander
, is food plant native to Bollivia. Quillquina
is used throughout Central America in traditional cuisine. It is also widely cultivated and used in Mexico.
The flavor of Quillquina
has been described as "somewhere between arugula, cilantro and rue."
can be found growing wild in Arizona, New Mexico and Texas, but is typically not used by local inhabitants who substitute Mexican imports instead.
The leaves of the Quillquina
plant are normally only used fresh. Quillquina
leaves have pores that release the oil that gives the leaves their distinctive flavor. The leaves are very pungent and smells a lot like cilantro. Quillquina
can be used in salsa and other popular dishes where cilantro is usually used.
can be ingested fresh as a culinary herb, or made into a refreshing tea.
is commonly eaten and used as a medicinal herb.Quillquina
has been used for centuries in Central America for treating high blood pressure, although it also has liver cleansing properties as well.