Cilantro

(also known as coriander leaf and Chinese parsley): This pungent plant is probably the most widely used herb in the world of barbecue. The leaves turn up in salsas and marinades and are sprinkled whole over grilled fare from Malaysia to Mexico City. Cilantro roots are a key ingredient in Thai and Malaysian spice pastes. The seed of the plant (coriander) is an essential flavoring in North African and Indian barbecue.

Cilantro can also be found at Asian, Indian, and Hispanic markets, gourmet shops, and in most supermarkets. There is no substitute for the fresh herb, and it doesn’t dry particularly well. Nonetheless, fresh mint can be used as a substitute in many recipes. Cilantro is one of those flavorings people either love or hate. If the herb tastes like soap to you, you may be mildly allergic to it.