The first time I tasted coriander cake was on my friends' family boat. He and his mother made it and he was really proud.
I spit it out over board and complained it must be full of dishing soap ...
I spit it out over board and complained it must be full of dishing soap ...
I've read that there is a compound in cilantro that we can taste that is untastable to other people. I've noticed that finally chopped and/or cooked cilantro is not anywhere near as strong. So it must be some volatile chemical. Once I was able to clearly identify the taste, I started noticing other tastes in raw vegetables that went away after fine-chopping and cooking. For the most part, I find raw vegetables almost inedible, especially things like bell peppers. But cooked up, they are completely fine.
I also noticed that, if I try to push through eating many raw vegetables, I start to have an allergic reaction on my tongue. This is especially true for cilantro, basil, celery, and to a lesser extent carrots and tomatoes. Again, cooked is no problem.
I'm my mind, they're all linked. Some uniqueness of my tongue genetics makes me susceptible to one or more certain chemicals that others can tolerate. And my tongue is trying to tell me it's bad for me.
Ah, here it is - https://www.npr.org/2008/12/26/98695984/getting-to-the-root-...
Ye exactly. Like licking a raw parsnip on the outside.