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Cilantro - Love it or Hate it?

I'm curious about the upsurge of using cilatro as an ingredient or garnish. Over the past 10 -12 years, it's become the new parsley, with all the celebrity chefs as well as "everyday" restaurant chefs using it in abundance; although, some of them are beginning to acknowledge that there are those who don't actually worship it as do others.

Personally, I cannot abide it - the taste or even moreso, the aroma. Am I that much in the minority?

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  1. I HATE it!! Have tried it over and over, both at home, in restaurants, and in Mexico, Spain,and Morocco. Just can not abide it. Don't get its popularity.

    1. I hate it. I think we are missing an enzyme so it tastes gross. I've heard that at least, might not be true.

      1. You are not in the minority at all. There is even a site I think it's call Ihatecilantro.com or something like that.
        I cannot get cilantro in my little hick town and a lot of recipes called for it. I didn't even know what it was.
        My darling daughter sent me up some seeds and I grew my own.
        After they got big enough, I tasted a leaf. OMG Sunlight dishwashing soap. It took hours and hours and a mickey of rye to get the awful taste out of my mouth.
        I committed herbacide on that devil's weed.

        Edit. Just checked on that site http://www.ihatecilantro.com/

        1. I love it. But I know that many people can't abide it. Too bad. Lots of Asian and Latin American dishes would taste quite inauthentic without it.

          1. Have replaced every parsley recipe with cilantro, love it. When plating soups and pastas that have cilantro, use uncooked as base and the cooked on top, cannot get enough.