Known as cilantro in the Americas and coriander in the rest of this world, this pungent leafy member of the celery family is divisive. Some folks have a genetic sensitivity to it that makes it taste soapy, burned or rotten, while others are blessed to taste its citrusy, fresh flavors.
If you want to know which camp you or your drinkers fall into, you can order “PTC paper” test strips, which will taste terrible to cilantro-haters and flavorless to everyone else.
