Cilantroversy

Coriander is the most vile-tasting substance on the planet.

View large image Known as cilantro or Chinese parsley, coriander (Coriandrum sativum, Latin for rancid sprout) is the one herb guaranteed to evoke a violent reaction from me.

Coriander is a flavouring people either love or hate; no middle ground exists. If you enjoy it, more power to you. I won't knock you for digging it. However, if you can't abide it, I understand.

I encountered the loathsome weed years ago in Canada when I'd first tried Indian food. Coriander had been sprinkled on top of a bowl of rogan josh. My first taste of the dish was meat and sauce only; it was delightful. My second mouthful included several leaves of the evil green seasoning.

The effect on me was instantaneous. My mouth was flooded with an intense, soapy taste so overwhelming I thought I was experiencing a severe allergic reaction. I was forced to spit out the food into a napkin and then gulp water to rinse the disgusting flavour from my tongue.

When I was a kid, I had my mouth washed out with soap; that taste was infinitely better than coriander.

When I moved to Hong Kong, I made a point of asking for no coriander whenever we dined at an Indian restaurant. Many times the chef fouled up the order and the food was sent back. I had little choice; no way would I accept any dish cooked with that noxious spice.

Coriander is used in many cuisines. It appears in Chinese, Thai and Vietnamese food, among others. Dim sum restaurants have ruined my favourite dishes by including it.

Be warned: if you're coming to Hong Kong, but can't endure even a tiny leaf of the putrid little plant, you'd better ask your server to ensure it's not in there. Not many people understand what coriander or cilantro means. If you run into trouble, call it parsley.

They'll get the message.

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