The Good, The Bad, The Cilantro

On the surface, it’s just a leafy green herb. Its feathery fronds
add a decorative note and a distinctive flavor to dishes across
Latin America and Asia, from guacamole to phở. And yet cilantro is
the most divisive herb in the kitchen, inspiring both deep dislike
and equally deep devotion. What’s the history and science behind
these strong reactions—and can cilantro disgust ever be overcome?
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