Coriander leaves, used in making salsa, contain a potent compound that kills bacteria responsible for food poisoning and that could eventually become a tasteless food additive preventing infection, according to a recent study.

Researchers from University of California, Berkeley, and Mexico’s Autonomous University of Guadalajara found that coriander contains a chemical called dodecanol that is potent in fighting against several salmonella species.

The authors of the study published in the Journal of Agricultural Food Chemistry said the amount of coriander consumed to protect against bacteria needed to be high but that salsa contains at least a dozen other less potent antibacterial compounds that may be beneficial.