The coriander (cilantro) discussion thread

[Middle Barael]

I do find interesting how old the name Coriander is. We know it can at least be traced to Ancient Greek, and there appear to be cognates in both Mycenaean Greek and Akkadian, and the Ancient Greek word contained a consonant-cluster that is not native to Greek, meaning most likely the name stretches back to some other language in the Ancient Near East.

Just thought I’d share

[The Black Forrest]

I use it in the smallest of amounts. Mrs. Bumi is very allergic to Cilantro. The leaves (we call cilantro) bother her the most. Coriander (we call the seeds) is ok in small amounts.

[The Blaatschapen]

I love coriander.

It goes well with my pineapple on a pizza

Delete this.

No.

I like to see the world burn.

Unlike my pizza.

[Postauthoritarian America]

Coriander would make it more likely that I would actually eat a salad. Caviar helps too; I'd eat (and have eaten) iceberg lettuce if it had caviar on top. Coriander = good; kale = evil.

[Nanatsu no Tsuki]

In moderate doses, coriander is a great way to enhance certain dishes. I personally use it when I make homemade garam masala.

[Katganistan]

I apparently have the gene that makes it taste about as appetizing as soap, so... yeah. Even a single leaf of the stuff can ruin an entire dish for me. Not going to waste my effort on actively hating on it though, I'll just keep on quietly trying to avoid it in my food.

This is me. Same for ginger, too, so it has to be a TINY amount or I can't eat it.

[Farnhamia]

I apparently have the gene that makes it taste about as appetizing as soap, so... yeah. Even a single leaf of the stuff can ruin an entire dish for me. Not going to waste my effort on actively hating on it though, I'll just keep on quietly trying to avoid it in my food.

I don't mind a bit of the leafy form. I use the seeds, whole and ground, extensively to flavor meat. Especially lamb kebabs, it's essential.

[Rusozak]

I apparently have the gene that makes it taste about as appetizing as soap, so... yeah. Even a single leaf of the stuff can ruin an entire dish for me. Not going to waste my effort on actively hating on it though, I'll just keep on quietly trying to avoid it in my food.

I agree. To me it tastes exactly like a stinkbug smells. The least amount in a dish and I can't eat it.

I was trying to think of a way to describe the taste and that's disgustingly spot on. I could barely stomach any amount of cilantro before, but with that mental image now...

[The Blaatschapen]

I apparently have the gene that makes it taste about as appetizing as soap, so... yeah. Even a single leaf of the stuff can ruin an entire dish for me. Not going to waste my effort on actively hating on it though, I'll just keep on quietly trying to avoid it in my food.

I don't mind a bit of the leafy form. I use the seeds, whole and ground, extensively to flavor meat. Especially lamb kebabs, it's essential.

And just when I started to like you D:

[Neanderthaland]

I don't mind a bit of the leafy form. I use the seeds, whole and ground, extensively to flavor meat. Especially lamb kebabs, it's essential.

And just when I started to like you D:

It sounds like they like you a lot.

[Czechostan]

I love cilantro so much. I could eat it like a salad. Whenever I'm having any Mexican dishes, I always flavor them with cilantro.

[Crysuko]

I have the soap gene, which makes Mexican food not prepared by myself or a cook who's shoulder I can obstructively hover over not an option.

[An Alan Smithee Nation]

You know what ruins Vietnamese food? coriander. I've tried Vietnamese food without coriander, and guess what, it's bloody delicious. However, for some reason, Vietnamese people like to add way, way too much coriander to their otherwise excellent cuisine, and ruin it. Another few dishes ruined by coriander!

Isn't the Vietnamese coriander actually a different plant?

[Australian rePublic]

I love coriander.

It goes well with my pineapple on a pizza

Pineapple is one of the world's best pizza toppings. But coriander? (Damn it, where's the vomit emoji?)

I apparently have the gene that makes it taste about as appetizing as soap, so... yeah. Even a single leaf of the stuff can ruin an entire dish for me. Not going to waste my effort on actively hating on it though, I'll just keep on quietly trying to avoid it in my food.

This is me. Same for ginger, too, so it has to be a TINY amount or I can't eat it.

I never uses to like ginger, until I went to Singapore, and there was a moderate of ginger in everything that I would order, then I got used to it. I don't like it, but I don't hate it either, I'd have it, but I wouldn't actively go our and buy it (unless I was making that one Singaporean dish that I learnt to cook whilst over there). I don't get the obsession with ginger beer or gingerbread cookies or anything with ginger really. Coriander on the other hand is something that I'll never, ever get used to

I have the soap gene, which makes Mexican food not prepared by myself or a cook who's shoulder I can obstructively hover over not an option.

I love Mexican food unless it has too much coriander. When holidaying in the USA, I went to a Mexican restaurant in Los Angeles' Mexican district, which was about as authentic as you can get without actually going to Mexico. I loved the meal I had with the exception of the fact that it had a bit too much coriander. It was too much, but still tolerable. My sister, who absolutely cannot stand coriander hasn't eaten a single Mexican dish away from home ever since. The experience traumatised her for life to the point where, save for anything cooked at home, she avoids Mexican food like the plague

You know what ruins Vietnamese food? coriander. I've tried Vietnamese food without coriander, and guess what, it's bloody delicious. However, for some reason, Vietnamese people like to add way, way too much coriander to their otherwise excellent cuisine, and ruin it. Another few dishes ruined by coriander!

Isn't the Vietnamese coriander actually a different plant?

I don't know whether or not it is, but in Australia, if it's not the same plant, it's at least similar enough to the main type of coriander we have here. A Vietnamese restaurant once gave us free food to the students at my university and it has so much damned coriander in it (it was loaded with it), that I tried to avoid Vietnamese food ever since. The sad thing was that it would have been really, really nice without the coriander. At the time, I didn't know what coriander was, so I tried to remove the green herb to no avail and the taste lingered but at least it was tolerable. I don't know how I eventually put two and two together and realised that it was actually coriander, but every time I've had Vietnamese since (which, admittedly, isn't very often) I tell them to skip the coriander, and therefore enjoy my meal

[Risottia]

Meh.
I mean, in some preparations it's fine, in other ones is a complete disgrace.
What really irks me is people substituting coriander for parsley, or, even worse, selling coriander as parsley.

[The Two Jerseys]

The only thing I know it's in is the rice at Chipotle, and frankly I don't even taste it.