Tucked into Mexican salsas and guacamoles is the fresh, citrusy flavor of cilantro, a favorite all over the world. A favorite, that is, except for a group of people who are literally genetically disinclined to like it.
Strangely, this herb tastes soapy or even rotten to certain people. According to recent research at Cornell University, this is because the OR6A2 gene in the human body affects how the olfactory receptors handle the high levels of aldehydes contained in the herb. Folks with this gene have an aversion to cilantro.
Cilantro comes from the coriander plant, all parts of which are edible. Only the leaves make up the herb called cilantro. The plant produces dried fruits, known as coriander seeds, that are used as a spice. A native of Iran, coriander grows wild in Western Asia and Southern Europe. It has been cultivated for thousands of years. A half liter of coriander was found in the tomb of Tutankhamen, proving that the ancient Egyptians grew the herb. The Greeks were known to have used coriander since 2000 BC, based on archeological finds. The oldest find of dried coriander was in a cave in Israel dating to 6000 BC.
Here is a fresh take on a pesto recipe that substitutes cilantro for the basil that is traditionally used along with roasted cashews, compliments of ShowMeTheYummy.com
Ingredients:
2 cups of packed cilantro
2 cloves of garlic
1/4 cup of unsalted, roasted cashews (4-8 minutes in a 300 degree oven)
1 tablespoon lime juice
1/2 cup shredded parmesan cheese
1/3-2/3 cup of olive oil (you may substitute oil of your choice)
Salt to taste
Instructions:
1. Place all ingredients into a food processor and pulse until smooth.
2. Scrape down the sides and pulse again.
3. With the processor running, add the oil slowly until desired consistency has been reached.
4. Add salt to taste, combine with pulse, and serve with crackers, chips, pasta, etc.
5. Store covered in the refrigerator.
