Cilantro NO!

Cilantro, NO!

Supporting the fight against cilantro!

(6,221 members)
Wait! Is it Coriander or Cilantro?
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A Story

I travel somewhere in the world a few times each year. I make an effort to sample the local cuisines. Melbourne, a great international gastronomic destination, where Asian, Middle Eastern, European, Subcontinent and recently, South American cuisines are readily available with fusion cuisines, is the city closest to my home town. Over recent years the amount of coriander ( we use coriander to describe cilantro, coriander leaf & root) in recipes has increased at many restaurants in Melbourne. Sadly this has reduced my desire to eat out in Melbourne. Thai restaurants using coriander root and leaf subtly are exempt from this criticism. Subtly is the operative word. My understanding is coriander goes well with hot spicy food but ruins more delicate flavoured recipes. I was recently in Norway and after sampling local fish followed by more fish and more fish wanted a simple Italian pasta dish like a linguine with a simple fresh tomato sauce . Horror! No parsley or basil in the sauce, just lashings of coriander. Last year, travelling through South America, the use of coriander overpowered most other flavours in meals. Tonight was the last straw. My partner plated up roast lamb , the marinade included 2 teaspoons of ground coriander & one third of a cup of coriander leaves. It ruined prime lamb. Where was the rosemary or mint? Absolutely no subtly of flavours. I probably have the coriander gene. Coriander tastes soapy & chemical & has no place in delicate flavoured recipes other than Asian or Indian cuisines where it is used as a complimentary flavour with subtly