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On fir, Oct 39 Linda Stiles inquired about cilantro.

Cilantro is a member of the parsley family most often used in Mexican
and South American, Carribiean cooking.  It is a lot more peppery than
the parsley usually available in U.S. supermarkets.  It is (in my
opinion)almost indespensible for salsas and other "south of the border"
recipies but I would be reluctant to use it in Italian type dishes or in
recipies where "domestic" parsley is called for.

At any rate, it definitley adds a distinctive taste.  Play with it. 
You'll like it.
"If the poor knew how much fun the rich were having, they would rise up
and eat them"  Gore Vidal
However, I don't think any of the recipies would make this list.