Know The Difference Between Kinchay and Wansoy

the difference between kinchay and wansoy

wansoy is a cure for cancer

Wansoy has captured your attention, as not long ago; your Facebook friends started clicking the “share” button and sent this info that landed in your “Wall”. If you’re among thousands who scour the web for more knowledge about this wonder herb, this article is for you.

On first impression, this green bunch of leaves would look similar to what you’re already used to see in the vegetable section of your favorite grocery store; and perhaps, you already have them in your ref. How do you distinguish wansoy from kinchay, for example; people think they are one and the same. You find sites when you browse about wansoy, that refer to them as “Coriandum Sativum”, which I wouldn’t refute here with the level of botany I have since college. By relying on your own instincts, learn to identify the right one with your taste or smell.

Check out the photo in this article, and guess which one is wansoy. The one on the left, or the right? If you chose the one on the right, you can breath now, because you’re correct and are already using wansoy.

Someone, a year ago, called the attention of a vegetable section staff that they have mislabeled their wansoy as kinchay, which caught the ears of nearby shoppers who gathered around and learn the difference.

Don’t have the same mistake as those who bought wansoy, thinking it was kinchay, to use in their pancit for the spicy aroma and tang, only to be surprised it tastes hot like you’ve used wasabe or “siling-labuyo”. Here’s more.

Wansoy (Coriander) is that herb you often see in Thai foods, like your favorite spring rolls;  it adds that unique sweet-and-spicy flavor, that gives a distinct feature to Thai Curry, for example. Between wansoy and kinchay, wansoy is the more pungent; and some sensitive people dislike that smell that resembles a squashed bedbug, pardon the graphic description.

Kinchay (Cilantro or Chinese Parsley),on the other hand, is commonly found in Chinese foods, which exudes a more citrusy aroma. Try breaking a piece of kinchay stem and you’ll find out that it smells like celery. You’ve taken them in your favorite Lumpiang Shanghai or Chopsuey and are quite familiar with that spicy taste.

 In sum, that vegetable section encounter of mistaken identity was an enlightenment, as the shoppers brought home a bunch of wansoy to try out this wonder herb. Notice carefully the size, shape and grooved leaf pattern and pick up a wansoy when you shop and have the wonderful health benefits that it promises.


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