Originally posted by Ron Natalie: There are a number of chemicals that there are well knowned genetic traits as to your sensitivity to them. Coriander/Cilantro is one of these. I'm one of these, it pretty much ruins anything prepared with it.
Ok, that's a reasonable explaination. I wonder if that type of herbal sensitivity explains some folks reaction to herbacious wines as well? Might be the answer to that love/hate NZ Sauv blanc arguement.
*********** "I was thinking how nothing lasts. And what a shame that is." --Benjamin Button
Posts: 3713 | Location: Everett, WA | Registered: Mar 08, 2002
When I first moved to California, I couldn't figure out why their salsa was sooooooo bad. Finally figured it out....the cilantro.
Now I can't make salsa without it. I still don't like it in large quantities, but the salsa needs some of it. My wife puts it on her salads. This year I grew a bunch of it in the garden. It did extremely well, so we had fresh cilantro all summer and fall.
Don't you know the real reason millions of people risk their lives crossing the desert, and fording the Rio Grande. It's so they don't have to eat Mexican food anymore.
Remember to always aim high, that way you won't get any on your shoes.
Tastes like a bar of soap to me also. I also know what soap tastes like. I still use it though, even very finely chopped into a green salad. Best in homemade salsa.
I cannot think of an herb that provides bigger arguments. I cannot imagine a ceviche or salsa without it. I have friends who will actually get physically ill when they taste it. What's up with that?
I've also found it a tough flavor to combine with wines, and have always thought "beer" when cilantro is involved as I'm not a big fan of the wines with "grassy" nuances that tend to compliment this spice.
I love cilantro!!
Thoughts?
PH
Posts: 1411 | Location: Little Rock, AR | Registered: Oct 06, 2006
Must be that genetic thing. Perhaps you and Board-O are related? 
