Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for seasoning food.

The plant is easy to grow from seed in a well-drained soil, which should be allowed to dry between watering.

Having been used by many cultures, Porophyllum ruderale is known by many names, including Bolivian coriander, quillquiña (also spelled quirquiña or quilquiña), yerba porosa, killi, pápalo, tepegua, rupay wachi, mampuritu, pápaloquelite and summer cilantro.

Despite the name "Bolivian coriander" and "summer cilantro", this plant is not botanically related to Coriandrum sativum.

In Puebla cuisine, pápalo is used as a condiment on traditional cemita sandwiches, a regional type of Mexican torta.