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 of "bouquet garni", a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as "salade Olivier", and on open sandwiches with cold cuts or "pâtés". "Persillade" is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish.