I’m sorta in the third category. It used to taste like soap. Then I purposefully ate it a handful of times. Something flipped in my perception of it and now I like it. I read the soap thing is genetic, but I think what happened to me is more like the compounds that are shared between smelly feet and cheese where the context defines how the scent is interpreted. I’m very sensitive to some flavors. I’ve only had pine nuts that didn’t taste rancid once in my life and that rancid flavor gets stuck in my mouth for hours. Truffle oil just tastes like mold. But Bleu cheeses taste fine. Taste and its interpretation is complex.
Like you I’m in a third category. For me cilantro isn’t soapy, it’s just wildly overpowering. If it’s in a dish, it’s the only thing I will taste that meal. It can be really low in a list of ingredients and still the only thing I taste.
I want to like cilantro, but it’s too abusive to the other flavors in and meal for my predisposition.
I’m sorta in the third category. It used to taste like soap. Then I purposefully ate it a handful of times. Something flipped in my perception of it and now I like it. I read the soap thing is genetic, but I think what happened to me is more like the compounds that are shared between smelly feet and cheese where the context defines how the scent is interpreted. I’m very sensitive to some flavors. I’ve only had pine nuts that didn’t taste rancid once in my life and that rancid flavor gets stuck in my mouth for hours. Truffle oil just tastes like mold. But Bleu cheeses taste fine. Taste and its interpretation is complex.
Like you I’m in a third category. For me cilantro isn’t soapy, it’s just wildly overpowering. If it’s in a dish, it’s the only thing I will taste that meal. It can be really low in a list of ingredients and still the only thing I taste. I want to like cilantro, but it’s too abusive to the other flavors in and meal for my predisposition.