Cilantro, the pungent leaves and stalks of the coriander plant, is perhaps the most controversial of all kitchen herbs. While loved by many, its mere presence in a dish can turn the stomachs of some diners. This is on account of the fact that 10% of people have a gene that makes cilantro taste soapy to them. Like it or hate it, the fact remains that this distinctive aromatic is prolific in many cuisines. Integral to Mexican cooking and an essential compoment in Indian, Southeast Asian and East Asian food, cilantro or coriander as it is known in the United Kingdom and elsewhere where the Queen's English is spoken (India, Australia, Southeast Asia etc.) has a fresh, citrusy flavor. It is often blended in spice pastes and marinades roots, stalks and all, thrown into curries and strifries near the end of cooking and added to salads and salsas.