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Thread: Why Americans are eating more cilantro than ever.

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    Lightbulb Why Americans are eating more cilantro than ever.

    Why Americans are eating more cilantro than ever.

    cilantropink2.jpg

    The US has embraced an herb that is a staple of cuisines from India to Vietnam


    Just in time for the holidays, Chipotle has released its own cilantro soap. It is a joke, because cilantro tastes soapy to some people, but also it is real, in the sense that it costs $8 and is actually soap. “The perfect gift for cilantro lovers and haters alike,” the copy promises. It is a testament to the power of cilantro that it inspires this kind of passion. I am not saying it is fair. I am just saying: nobody is making gag gifts about marjoram.

    In the US, “cilantro” generally refers to the stems and leaves, while the seeds are coriander; in most of the rest of the world the whole thing is just called coriander. And right now, cilantro is everywhere: in ceviche and on tacos, blended into chutneys and served alongside bowls of pho. It is in the produce aisle of your average big-box supermarket. It is in the “Southwest Chopped Salad Kit” at Target, and sprinkled on top of avocado toast. It is so ubiquitous as to be invisible; to comment on the rise of cilantro is like announcing that you’ve just noticed salt.

    And yet very clearly there has been a change. Over the last two decades, the California cilantro crop has nearly doubled. In 1999, the state’s farmers grew 24,280 tons, according to the California Department of Agriculture’s numbers. In 2019 – the most recent stats available – it was up to 42,340. (2018 had technically been even better, at 61,471 tons, but crops are fickle. The point is, numbers are trending up.)

    ezgif-4-55b6ab001896.jpg

    ezgif-4-83a8c103ac52.jpg


    ezgif-4-69b521e034c1.jpg


    external-content.duckduckgo.com.jpg

    https://www.theguardian.com/business...tm_source=digg
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    I love cilantro!

    It has an addictive flavor. I'll be digging my Aerogarden out soon and will plant cilantro and basil.

    Yum!
    ""A government which robs Peter to pay Paul can always depend on the support of Paul" ~George Bernard Shaw

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    To me, Cilantro tastes like soap.

    My son's MIL makes homemade salsa and, puts way too much Cilantro in it, every time I get offered some, I say " no thank you," I say it's because of the green onions, not because it tastes like soap.
    "LET'S GO BRANDON!"

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    My wife can't even stand the smell of it.
    Let's go Brandon !!!

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    I like it. Should use it more.
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    It tastes like soap to me. I can't stand it if there is more than just a small amount in food.
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



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    Quote Originally Posted by DGUtley View Post
    Why Americans are eating more cilantro than ever.

    Attachment 44971

    The US has embraced an herb that is a staple of cuisines from India to Vietnam


    Just in time for the holidays, Chipotle has released its own cilantro soap. It is a joke, because cilantro tastes soapy to some people, but also it is real, in the sense that it costs $8 and is actually soap. “The perfect gift for cilantro lovers and haters alike,” the copy promises. It is a testament to the power of cilantro that it inspires this kind of passion. I am not saying it is fair. I am just saying: nobody is making gag gifts about marjoram.

    In the US, “cilantro” generally refers to the stems and leaves, while the seeds are coriander; in most of the rest of the world the whole thing is just called coriander. And right now, cilantro is everywhere: in ceviche and on tacos, blended into chutneys and served alongside bowls of pho. It is in the produce aisle of your average big-box supermarket. It is in the “Southwest Chopped Salad Kit” at Target, and sprinkled on top of avocado toast. It is so ubiquitous as to be invisible; to comment on the rise of cilantro is like announcing that you’ve just noticed salt.

    And yet very clearly there has been a change. Over the last two decades, the California cilantro crop has nearly doubled. In 1999, the state’s farmers grew 24,280 tons, according to the California Department of Agriculture’s numbers. In 2019 – the most recent stats available – it was up to 42,340. (2018 had technically been even better, at 61,471 tons, but crops are fickle. The point is, numbers are trending up.)

    Attachment 44972

    Attachment 44973


    Attachment 44974


    Attachment 44975

    https://www.theguardian.com/business...tm_source=digg
    Bleah. I'm one of those who thinks it tastes like soap.
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    Apparently cilantro contains a natural chemical compound, called an aldehyde. Aldehydes are compounds that are also produced in the soap making process and by some insects. Some people are much more sensitive to the taste and smell of aldehydes than others.
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



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    Quote Originally Posted by Dr. Who View Post
    Apparently cilantro contains a natural chemical compound, called an aldehyde. Aldehydes are compounds that are also produced in the soap making process and by some insects. Some people are much more sensitive to the taste and smell of aldehydes than others.
    I'm definitely in the "tastes like soap" group.
    Aldehyde... interesting, that explains why I think arugula tastes like burning tires LOL

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    Quote Originally Posted by jigglepete View Post
    I'm definitely in the "tastes like soap" group.
    Aldehyde... interesting, that explains why I think arugula tastes like burning tires LOL
    I grew a fancy lettuce mix one time, years ago. Tasted like burnt hair. Colorful and pretty to look at though.
    Cutesy Time is OVER

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