Coriander

I am one of those people who hate the flavour of coriander leaves (or cilantro as it is known in the America's). It is, apparently, a genetic thing. However, the fact that this herb has become "trendy" and now seems to be sprinkled in or on everything without regard its culinary utility is rather annoying.

I don't have a problem with the seeds or root and enjoy curry as much as the next person (or possibly rather more). It's interesting to note that growing up in SE Asia in the seventies or living in the UK in the eighties, curries didn't seem to come smothered in the vile green stuff but come the mid-to-late nineties it's everywhere. I also have a number of Indian and SE Asian cookery books from earlier times and the ingredient is suspiciously absent from the majority of recipes. I think the very idea of a green garnish on curries is a Western affectation which should be eradicated as soon as possible - but maybe I am biased.

Here are some haiku...