Though best grown in the cooler weather of spring and fall, cilantro (also known as coriander) is a versatile herb commonly found in various summer dishes like salsa, guacamole, salads, burritos, Thai and Vietnamese cuisine, chutneys, dips and more.
You may have observed that certain individuals harbour a significant aversion to the taste of cilantro. This aversion tends to be more pronounced compared to their reactions towards herbs like basil or parsley. But have you ever wondered why this is the case?
The dislike for cilantro stems from a genetic characteristic associated with a specific variation in a cluster of olfactory receptor genes. This genetic variation enables individuals to perceive the presence of soapy-flavoured aldehydes in cilantro leaves more intensely.
For some of our favourite Recipes with Cilantro/Coriander
- Mexican Street Corn Pasta Salad
- Freshly Picked – Corn and Langoustine Risotto
- Israeli Couscous Salad with Creamy Sunflower Seed-Cilantro Dressing
- Best Salmon Burger
