Fourteen years ago, my then-girlfriend used a mysterious plant—it looked like parsley and smelled anxiously like mint—to make guacamole. This was my introduction to cilantro. Since then, I have become a real cilantro. I put it on anything that makes sense: tacos, rice, salads, sandwiches, pizza. I even tasted a coriander kombucha once, which tasted like… well, can something taste demonic?