Stressed out
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Jonathon It is definitely genetic. Small percentage of the population perceive it as a soapy taste at best. For these people it is a very real thing, not just a preference. And the post I did about Tex-Mex was me joking around. Whenever I cater, I always offer both options, both with and without.
Chef Well, I just do not know about that for certain. My Dad hated the stuff. What he thought it tasted & smelled like might be too rough to mention. It was rough. As far as I know, no other family members would have hated it so much & we all had our fair of Tex Mex, Mex, CaliMex, AriMex, New Mex, you name it, we have an opinion or can tell a difference. On the other hand, my Dad’s brother, an uncle, absolutely loved the stuff. Dad could never figure it out & good thing they were close. Me, I am honestly middle of the road. I use it in several dishes, but could just as well do without & sort of have some substitutes. As far as I know, this is all across the board for both families, back through my grandparents. Although, my Moms side, probably did not have as much experience with it across the board as my Dad’s did.
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Wayne2020 I love that orange/citrus aroma that coriander gives off when toasting in a pan!
Joe Hell Coriander is Fantastic, especially mixed with the wonderful Earthy taste & aroma of Comino.
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From ENCYCLOPEDIA BRITANNICA for everyone’s entertainment for tonight!
Cilantro (aka the leaves of the coriander plant) is a tasty herb to most people. A pleasing combination of flavors reminiscent of parsley and citrus, the herb is a common ingredient in many cuisines around the world. However, some people find cilantro revolting, including, famously, the chef Julia Child. Of course some of this dislike may come down to simple preference, but for those cilantro-haters for whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves. This genetic quirk is usually only found in a small percent of the population, though it varies geographically. Interestingly, places where cilantro is especially popular, such as Central America and India, have fewer people with these genes, which might explain how the herb was able to become such a mainstay in those regions. East Asians have the highest incidence of this variation, with some studies showing that nearly 20% of the population experiences soapy-tasting cilantro.
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I think I have learned more about cilantro than I think I needed but that is one thing I like about Meatgistics there is a wealth of information and many great people willing to share.
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Chef I was going to post that very same bit. A lot of that research came out of Cornell.
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