January 26, 2012
I am English, so we call it coriander over here, and I have always hated it. However, I have recently discovered that it doesn't have the same effect on me if it is a) chopped really finely and b) something acid eg. lemon, lime or vinegar is added. So a garnish of coarsely chopped coriander ruins it for me, but I can now eat fresh coriander chutney. I am guessing that one or both produces chemical changes that neutralise whatever I dislike. What is more, from gradual desensitising via eating chutney, I dislike it in its raw form (smell, taste) far less than I used to. Might be a useful tip for others. Keeps the peace in our household too since the rest of the family like it.