I can deal with it in small amounts in salsa, and in some Asian food in small amounts. But nowadays, it's the in thing to have grilled Cilantro with a Cilantro dressing and some Cilantro garnish sprinkled with Coriander (which is ground up Cilantro seeds).
I'm glad to see there are other cilantro fans out there. I live in the southwest and hating cilantro would be like hating chorizo or avocado... ya just can't cook without the stuff.
Restaurants should be required to have 80% of their menu-items Cilantro-free, and those with Cilantro should be clearly marked with a big biohazard logo
I once bought a herb salad (I fear that I tend to buy ready mixed salads), and then with the first mouthful discovered that there was some in there - so had to spend at least half an hour searching through to find the offending leaves and removing them. :puke:
Plus a warning to any sane folk visiting England we call is coriander over here - so you know what to look out for.
I'm serious about the biohazard warning labels. Cilantro is poison! In the US, coriander is generally just used to describe the ground up seeds, and cilantro is used for the leaves of the plant. At least that's been my experience.
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