What are some South American herbs?

Here are some examples of herbs commonly found in South American cuisine:

1. Coriander (Culantro): Also called Recao or Cilantro Verde, this herb is native to South America and has a more intense flavour than the widely known cilantro. It's often used in various sauces and dishes.

2. Aji Amarillo: This yellow pepper from Peru has a slightly sweet, fruity taste and a moderate level of spiciness. It's commonly used in Peruvian dishes such as Aji de gallina and Lomo Saltado.

3. Papaloquelite: A Mexican herb with triangular, serrated leaves and a citrusy, slightly bitter taste. It's commonly used in quesadillas, salads, and soups.

4. Huacatay: Also called Peruvian black mint, this herb has a distinct minty flavour with hints of basil and citrus. It's commonly used in Peruvian sauces and dishes like Aji de gallina.

5. Epazote: Pronounced "eh-pah-ZOH-teh," this herb is widely used in Mexican cuisine and has a unique flavour that some describe as slightly medicinal or minty. It's often used in dishes such as tamales, soups, and stews.

6. Chervil: A delicate herb with a mild flavour reminiscent of parsley. It's commonly used as a garnish or added to salads and soups.

7. Culantro: Also known as Ngo Gai in Vietnamese cuisine, it has a robust flavour and is often used in curries and stews, particularly in Surinamese and Trinidadian cooking.

8. Boldo: A Chilean herb with a slightly minty, camphor-like flavour. It's commonly used for medicinal purposes and sometimes as a flavouring in certain dishes.

9. Yerba Buena: A mint variety with a sweet, slightly anise-like flavour. It's commonly used in South American teas, beverages, and desserts.

10. Lemon Verbena: A South American herb with a pronounced lemon scent and flavour. It's commonly used in teas and desserts.

These herbs only represent a fraction of the diverse herbs found in South American cuisine, each contributing its unique flavour and aroma to the region's culinary traditions.