I have the same experience with ginger; more than a trace of it in a dish can ruin it. That and any substantial use of ginger (to actually add flavor) will upset my stomache. Not hives or puking or anything, just a sour tummy. Reason enough to avoid the stuff.

--LanceLavandowska, 18-Apr-2006


Anti-cilantroids are a dying breed. I figured you'd appreciate the community spirit. >=)

I've always been surprised by the rather stark contrast between pro- and anti-cilantro partisans: people seem to either hate or love the herb. Those who hate it describe the taste in the oddest terms: electricity, soap, spoiled socks. Those who love it don't usually bother with descriptions - there's nothing like it. (Please do correct me if I'm wrong.) Spicy? Um, no... intensely fresh, fragrant, a savoury savior of any dish, especially salads and soups. And meats. And souffles. Cold meals. Warm meals. Working on a cocktail, haven't quite got it figured out yet.

(I attempted to reconfirm this observation today, and promptly got two lukewarm reviews. Ah, well, so much for that theory.)

--ebu, 18-Apr-2006


There are certain tastes which simply cannot be tasted by some people; and vice versa - tastes which can only be distinguished by some people. My guess is that this is one of those cases - take a look at Wikipedia:Supertaster for more information, or make the test. According to that rather unscientific test, I lie somewhere between a supertaster and a regular taster...

--JanneJalkanen, 18-Apr-2006



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