Cypriot cuisine and nuts. The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat. For example, the Cypriot version of pastitsio (locally known as "macaronia tou fournou" or "makarna fırında") contains very little tomato and generous amounts of mint. The same is true of "keftedes" or "köfte" (meatballs), which are sometimes laced with mint to provide a contrast with
Parsley or curly leaf ("P. crispum crispum" group; syn. "P. crispum" var. "crispum"); and, Italian, or flat leaf ("P. crispum neapolitanum" group; syn. "P. crispum" var. "neapolitanum"). Of these, the "neapolitanum" group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine, and is said to have a stronger flavor — although this is disputed — while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing. A third type, sometimes grown in southern Italy, has thick leaf