Cilantro

To the uninitiated, and they are increasingly few, cilantro, the leaves of the coriander plant, taste vaguely of soap suds. To dispel this impression, and to show off cilantro at its best, use it, along with chiles, to flavor hot, spicy dishes, especially Indian and Mexican recipes. It is also magnificent in Thai and other Southeast Asian dishes, marrying well with fish sauce, lemongrass, and kaffir lime leaves. In any dish calling for curry powder, add a little chopped cilantro at the end, and the flavors of the spices will come into focus.