Cilantro

Either you are a lover of cilantro (also known as fresh coriander or Chinese parsley) or you despise it. More often than not, Indian curries include these leaves, used in various ways to extract flavors ranging from subtle to sharp. Many of the curries use cilantro as a garnish, as one would use parsley, just before they reach the table (and you can always leave it out). Many also incorporate cilantro at various stages in the cooking, and in the presence of heat, the sharp, soapy aroma and taste dissipate (or even disappear), surprising even the naysayers. Cilantro is beneficial for its anticoagulant properties, and the leaves have detoxifying properties. So do give it a chance, will you?