This Is How You Can Tell The Difference Between Wansoy, Kinchay, And Flat-leaf Parsley

Anyone can get confused, but you can tell them apart if you know how to spot the differences.


Put wansoy, kinchay, and flat-leaf parsley side by side and you might think they’re one and the same. But taste, smell, and look closely–you’ll notice the difference!





Also known as cilantro or coriander leaves, these are widely used in Latin American, Thai, Vietnamese, and Indian cuisine. With fragile stems and leaves that are softer and curlier than kinchay and flat-leaf parsley, this pungent herb has citrus notes and a slightly soapy taste.


Crowned with fresh herbs and Vietnamese flavors, this dish is a healthy choice with bursts of flavor.





The leaves of the Chinese celery is added to many Chinese and Filipino dishes like lumpiang shanghai and chopsuey to give them a fresh, celery-like flavor. With bigger leaves and less grooves, kinchay looks more like flat-leaf parsley than wansoy.


An heirloom family recipe for lumpia from Chef Giney Villar of Adarna Food and Culture.



Flat-leaf Parsley

This is native to the Mediterranean region. With leaves that are rougher than kinchay’s, it has a more robust flavor than its curly counterpart. It’s often used as a garnish, mixed into meatballs, and tossed in salads.


Use any white-fleshed fish or tilapia fillet for this recipe.


Using ground pork instead of ground beef doesn't just save you money, but produces juicier meatballs, too!


Tips by Rachelle Santos were published in the Yummy March 2016 issue. Minor edits have been made by the editors.


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