Curious Cook in the New York Times: Cilantro flavor, loved and hated

In today's column I write about the flavor of fresh coriander leaves, and how it is that they can be eaten with pleasure in much of the world but taste inedibly soapy to many people in the U.S.

In the column I don't mention the recent study from Reyes et al (last reference below), which reports that cilantro leaf extracts damage DNA, and therefore that cilantro could be a long-term health hazard. These are very preliminary findings and no reason for fans to give up cilantro, but it's a subject worth following as more information comes in.