Culinary E. foetidum is widely used in seasoning, marinating and garnishing in the Caribbean, particularly in Cuba, Dominican Republic, Puerto Rico, Trinidad and Tobago, Panama, Guyana, Suriname, and in Ecuador and Peru`s Amazon regions. It is used extensively in Cambodia, Thailand, India, Vietnam, Laos, Myanmar and other parts of Asia as a culinary herb.[5] It dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for coriander, but it has a much stronger taste. In the United States, E. foetidum grows naturally in Florida, Georgia, Hawaii, Puerto Rico, and the Virgin Islands. Source: Wikipedia.

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