Join the club. My best descriptor is liquid dish soap with black pepper in it.
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So how do you, and @PatRx2 feel about coriander, the seeds of the cilantro plant? I absolutely love cilantro, but coriander has the potential to be a bit much even, for me. Or is that just not a spice that most people use?
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I, for one, welcome our Cilantro Overlordsā¦ ummm
Personally, I would find a world without cilantro a much duller place. I pity those who taste dish soap,
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Yeah, my recipe for chiles rellenos includes an entire bunch of cilantro stems and all, blended into the tomato sauce (along with a whole onion and a head of garlic). Iām all the way in.
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I have the opposite reaction. coriander spice, cilantro soap.
P.S. Or naphthalene.
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Huh, thatās interesting, and counter-intuitive to me. Tastes (preferences as well as flavors) are so variable among people.
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Dunno. I finally put a name to the offensive flavour for the first time today. I gather the seeds lack the aldehydes that give the greens that soapy flavour, so who knows? I shall have to test that.
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For me coriander tastes sort of flowery, which I guess might be soap-adjacent, is the reason I asked.
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Well, I have had a lot of South Asian cuisine, in which coriander is a staple (although rarely used as the sole spice, I think), so I suspect my reaction will be along the lines of @MarjaEās. I just havenāt associated coriander with a specific flavour yet. It was never part of my own spice rack.
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Oh, and by the way, cilantro is not in the least āfloweryā. Iāve munched on edible flowers on the rare occasion, and they tend to be mild and inoffensive. For me, cilantro is acrid.
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my condolences.
cilantro, to someone with the favorable gene, is so wonderful.
my work-life without all the delicious tacos my Mexican co-workers make would be severely handicapped.
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Well, itās a bit ironic. Way back in college biology, during a genetics lab, I discovered that I was in the minority who couldnāt taste not one, but two, common food additives. (BHT one of them? I canāt recall anymore.) Now it turns out that a commonly used herb is something I canāt really enjoy because Iām in the minority who can taste some of its componentsā¦
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Iām curious ā can you taste the preservatives in things like fast food salads (or any of the prefab salads from Del Monte)?
My mum and I both can, to the point that we canāt eat them. Itās hard to explain what it tastes like, but something is there.
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Never noticed, so I presume no. If I have a problem with prepackaged salads, itās the lack of those flavours that the freshest greens do have, despite the vendorsā best efforts.
I do recall from that biology lab that I had a slew of recessives (nonlethal, thankfully) by comparison to most people.
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Yeah, we never did coriander at our house, either. Mom was a big casserole chef in the 70s, feeding a large family, and she and I both have acid reflux issues, so American-Italian food, maybe extra fennel, was about as spicy/flavorful as we could get. I still have to be cautious, even when I should be covered by omeprazole.
Iām good with some flowery, like teas and rose petals, though. And some spices Iām absolutely crazy about, like ginger.
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Well, in my childhood in Montreal (mid-Fifties to early Seventies), cilantro wasnāt part of anyoneās herbs and spice selection. Coriander could be, depending on ethnic origins, but not the greens. In our household, chili powder was the spice for spiced foods, and garlic was the go-to flavorant, although Mumās selection of herbs was pretty thorough.
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Encase everything in either gravy or gelatin.
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Or cream of mushroom soup, or so Iāve been told.
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Every Thanksgiving, in the green bean casserole, without fail.
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