"chadon beni" meaning in English

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        "3": "chardon béni",
        "t": "blessed thistle"
      },
      "expansion": "French chardon béni (“blessed thistle”)",
      "name": "bor"
    },
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      "expansion": "Latin carduus (“wild thistle; artichoke”)",
      "name": "der"
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      "args": {
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        "2": "ine-pro",
        "3": "*kars-",
        "t": "to rub, scrape, scratch"
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      "name": "der"
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        "2": "LL.",
        "3": "benedīcō",
        "t": "to bless, praise"
      },
      "expansion": "Late Latin benedīcō (“to bless, praise”)",
      "name": "der"
    }
  ],
  "etymology_text": "Borrowed from French chardon béni (“blessed thistle”): chardon (“thistle”) (ultimately from Latin carduus (“wild thistle; artichoke”), probably from Proto-Indo-European *kars- (“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”)).",
  "head_templates": [
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  "hyphenation": [
    "cha‧don"
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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    {
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          "name": "Celery family plants",
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            "Apiales order plants",
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      "examples": [
        {
          "ref": "1997, Caricomview: A Monthly Newsletter of the Caricom Secretariat, Georgetown, Guyana: Communications Unit, Caricom Secretariat, →ISSN, →OCLC, page 8:",
          "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).",
          "type": "quote"
        },
        {
          "ref": "1999, Sarah Cameron, Ben Box, editors, Caribbean Islands Handbook 2000: With the Bahamas, 11th edition, Bath, Somerset: Footprint Handbooks, →ISBN, page 970:",
          "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.",
          "type": "quote"
        },
        {
          "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": "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.",
          "type": "quote"
        },
        {
          "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": "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.",
          "type": "quote"
        },
        {
          "ref": "2008 April, Steven Raichlen, “Vegetables: Greens Meet Grill”, in The Barbeque! Bible, New York, N.Y.: Workman Publishing Company, →ISBN, page 404, 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.",
          "type": "quote"
        },
        {
          "ref": "2009, Monique Roffey, The White Woman on the Green Bicycle, New York, N.Y.: Penguin Books, published 2011, →ISBN:",
          "text": "The air was spiced with chadon beni and wild thyme, his favourite perfume.",
          "type": "quote"
        },
        {
          "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": "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.",
          "type": "quote"
        },
        {
          "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": "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.",
          "type": "quote"
        },
        {
          "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": "Chinese Trinidadian Chicken with Mango Chutney […] [Winnie] Lee Lum finishes the dish with chopped shandon beni leaves, a local herb that tastes like cilantro.",
          "type": "quote"
        },
        {
          "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:",
          "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).",
          "type": "quote"
        }
      ],
      "glosses": [
        "Culantro (Eryngium foetidum), a tropical herb whose leaves are used medicinally and in Caribbean cuisine."
      ],
      "id": "en-chadon_beni-en-noun-1czpuLPi",
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          "Eryngium foetidum#Translingual"
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          "leaves",
          "leaf#Noun"
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          "used",
          "use#Verb"
        ],
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          "medicinally",
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        ],
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          "Caribbean",
          "Caribbean"
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          "cuisine",
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        ]
      ],
      "raw_glosses": [
        "(Caribbean) Culantro (Eryngium foetidum), a tropical herb whose leaves are used medicinally and in Caribbean cuisine."
      ],
      "synonyms": [
        {
          "english": "Saint Kitts",
          "word": "cat-claw"
        },
        {
          "word": "chuk-chuk"
        },
        {
          "english": "Jamaica, Saint Kitts",
          "word": "fit-bush"
        },
        {
          "word": "fitweed"
        },
        {
          "english": "Saint Vincent",
          "word": "shadow-vinnie bush"
        },
        {
          "word": "chadon bene"
        },
        {
          "word": "chandon beni"
        },
        {
          "english": "Grenada, Saint Lucia, Saint Vincent",
          "tags": [
            "Trinidad-and-Tobago"
          ],
          "word": "shado beni"
        },
        {
          "word": "shadon beni"
        },
        {
          "word": "shadow beni"
        },
        {
          "word": "shandon beni"
        }
      ],
      "tags": [
        "Caribbean",
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈʃɑːdɔː(n)ˌbɛni/",
      "tags": [
        "Received-Pronunciation"
      ]
    },
    {
      "ipa": "/ˈʃɑdɔ(n)ˌbɛni/",
      "tags": [
        "General-American"
      ]
    }
  ],
  "word": "chadon beni"
}

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        "3": "chardon béni",
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      "expansion": "French chardon béni (“blessed thistle”)",
      "name": "bor"
    },
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      "args": {
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        "2": "la",
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      "name": "der"
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      "args": {
        "1": "en",
        "2": "LL.",
        "3": "benedīcō",
        "t": "to bless, praise"
      },
      "expansion": "Late Latin benedīcō (“to bless, praise”)",
      "name": "der"
    }
  ],
  "etymology_text": "Borrowed from French chardon béni (“blessed thistle”): chardon (“thistle”) (ultimately from Latin carduus (“wild thistle; artichoke”), probably from Proto-Indo-European *kars- (“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”)).",
  "head_templates": [
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      "args": {
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      "expansion": "chadon beni (uncountable)",
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  "hyphenation": [
    "cha‧don"
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        "English terms derived from French",
        "English terms derived from Late Latin",
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        "en:Celery family plants",
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        {
          "ref": "1997, Caricomview: A Monthly Newsletter of the Caricom Secretariat, Georgetown, Guyana: Communications Unit, Caricom Secretariat, →ISSN, →OCLC, page 8:",
          "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).",
          "type": "quote"
        },
        {
          "ref": "1999, Sarah Cameron, Ben Box, editors, Caribbean Islands Handbook 2000: With the Bahamas, 11th edition, Bath, Somerset: Footprint Handbooks, →ISBN, page 970:",
          "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.",
          "type": "quote"
        },
        {
          "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": "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.",
          "type": "quote"
        },
        {
          "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": "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.",
          "type": "quote"
        },
        {
          "ref": "2008 April, Steven Raichlen, “Vegetables: Greens Meet Grill”, in The Barbeque! Bible, New York, N.Y.: Workman Publishing Company, →ISBN, page 404, 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.",
          "type": "quote"
        },
        {
          "ref": "2009, Monique Roffey, The White Woman on the Green Bicycle, New York, N.Y.: Penguin Books, published 2011, →ISBN:",
          "text": "The air was spiced with chadon beni and wild thyme, his favourite perfume.",
          "type": "quote"
        },
        {
          "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": "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.",
          "type": "quote"
        },
        {
          "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": "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.",
          "type": "quote"
        },
        {
          "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": "Chinese Trinidadian Chicken with Mango Chutney […] [Winnie] Lee Lum finishes the dish with chopped shandon beni leaves, a local herb that tastes like cilantro.",
          "type": "quote"
        },
        {
          "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:",
          "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).",
          "type": "quote"
        }
      ],
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        "Culantro (Eryngium foetidum), a tropical herb whose leaves are used medicinally and in Caribbean cuisine."
      ],
      "links": [
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          "Culantro",
          "culantro"
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          "Eryngium foetidum#Translingual"
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      "raw_glosses": [
        "(Caribbean) Culantro (Eryngium foetidum), a tropical herb whose leaves are used medicinally and in Caribbean cuisine."
      ],
      "synonyms": [
        {
          "english": "Saint Kitts",
          "word": "cat-claw"
        },
        {
          "word": "chuk-chuk"
        },
        {
          "english": "Jamaica, Saint Kitts",
          "word": "fit-bush"
        },
        {
          "word": "fitweed"
        },
        {
          "english": "Saint Vincent",
          "word": "shadow-vinnie bush"
        }
      ],
      "tags": [
        "Caribbean",
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈʃɑːdɔː(n)ˌbɛni/",
      "tags": [
        "Received-Pronunciation"
      ]
    },
    {
      "ipa": "/ˈʃɑdɔ(n)ˌbɛni/",
      "tags": [
        "General-American"
      ]
    }
  ],
  "synonyms": [
    {
      "word": "chadon bene"
    },
    {
      "word": "chandon beni"
    },
    {
      "english": "Grenada, Saint Lucia, Saint Vincent",
      "tags": [
        "Trinidad-and-Tobago"
      ],
      "word": "shado beni"
    },
    {
      "word": "shadon beni"
    },
    {
      "word": "shadow beni"
    },
    {
      "word": "shandon beni"
    }
  ],
  "word": "chadon beni"
}