There’s nothing better than creamy, crunchy guacamole. That is until a big glob on a chip reveals the little green leaf that, for many, signals disaster.
Cilantro.
According to one study, between four and 21 percent of people dislike cilantro, the herb harvested from the fresh leaves of the coriander plant. The dispenchant is not just pickiness, but, for many, a genetic variation in the olfactory receptors. Those affected more strongly perceive the soapy-tasting compounds called aldehydes found in the herb. Affected residents of Central America and India have fewer instances of the variation, while up to 20 percent of people in East Asia stay far away from the herb.
For anyone who can identify a cilantro leaf even when it’s been stirred in a soup, chopped into a chimichurri, or buried in a burrito–this one’s for you.
4
servings10
minutes3-4 ripe, extra-large Hass avocados, cubed
2 roma tomatoes, cubed
¼-½ large purple onion, minced
1-3 cloves garlic, grated
3 tbsp parsley, chopped
1 tbsp chives, chopped
4-8 basil leaves
1 jalapeno, seeded & minced (optional)
2 tbsp taco seasoning or other savory spice blend
Salt and pepper to taste
Juice of one lime
Tortilla chips or vegetables
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