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 the meat. For Turkish Cypriots potato is also often used in making keftedes. Fresh coriander or cilantro (commonly known as or on the island) is another commonly used herb. It is often used in salads, olive breads, spinach pies ("spanakopita" or "ispanak böreği") and other pastries. In some regions of the island it is also used to flavour hot dishes, particularly tomato-based ones, such as "yiachnista".