Uproot yourself and just GTFO. Nobody likes you, cilantro. You are a day ruiner. For shame, cilantro. For shame. Do not make it contingent on their acceptance of you or their feelings for you. All that matters is that you are happy with the person you are becoming. All that matters is that you like yourself, that you are proud of what you are putting out into the world. You are in charge of your joy, of your worth.
Chanel No. Some people possess a gene that makes them super-sensitive to the aldehyde component found in cilantro and other foods and products. But unlike other fixed genetic outcomes such as eye color or hair color, your cilantro preference can also be changed by environmental factors.
Some suggest that crushing the cilantro leaves before using it diminishes the soapy characteristic. And other positive influences can happen. Over time, as your brain processes new experiences with positive sensory exposures where cilantro is present, even the most extreme cilantro-phobes can be converted into liking it.
Not only does it add a fresh, lemon-like, bright flavor to just about any dish, it also offers these health benefits:. Why do some love cilantro and some hate it?
Erica Chayes Wida is an award-winning journalist, food writer and recipe editor who helmed a local newspaper before joining TODAY's freelance team. A mother of two, she loves singing, collecting old vinyl and, of course, cooking. Erica is forever on a worldwide quest to find the best ham and cheese croissant and brainstorms best over a sauce pot of bubbling pasta sauce. Follow along on Instagram.
IE 11 is not supported. For an optimal experience visit our site on another browser. Share this —. Follow today. More Brands. I would rather give up Mexican food entirely than put any more cilantro in my face hole. Garbage tastes better. Cilantro is one of the most commonly used herbs in cooking — especially Mexican cooking.
It comes from the coriander plant. If you too want to avoid cilantro, you need to know that some countries even call cilantro coriander. Technically, here in America, cilantro is the leafy part of the plant; coriander may refer to the leaves or the seeds. Cilantro comes from the same family as carrots, parsley, and celery. I used to not mind cilantro in small doses. It was hardly noticeable.
My issue with cilantro is that it overpowers the rest of the dish. I will honestly forget I am eating real food any time I can taste its soapiness. And if I did, I'd rather not pay for it at a restaurant, thanks. It turns out that there may be a strong biological foundation to my dislike.
About one in 10 people have a gene that allows them to taste aldehydes in cilantro.
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