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Examples

  • Dr. Gottfried turned out to be a former cilantrophobe who could speak from personal experience.

    NYT > Home Page

  • But cilantrophobe genetics remain little known and aren't under systematic investigation.

    NYT > Home Page

Comments

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  • with a bit of hard cilantrophobe grated over top?

    April 26, 2010

  • I'm preparing fresh spinach-cilantro pasta this afternoon. Pot roast slow-cooked over 2 days in merlot with leeks, garlic, mushrooms and other vegs and herbs. These will be a wonderful topping for the pasta.

    April 26, 2010

  • *thumbs up*

    I have made several curries which inspired the remark, "This is, like...all cilantro" (by no means in a displeased tone of voice, either).

    April 26, 2010

  • I just added the finely minced stalks of an entire bunch of cilantro to large pot roast that I am slow-cooking with red wine, finely minced mushrooms and divers vegs and fresh herbs. Aroma is a pitiful understatement. I expect hungry neighbors to begin beating upon the doors any minute...

    April 25, 2010

  • Ptero, that's a cilantrastic new word! ;-)

    April 23, 2010

  • Me, I'm a cilantrophile.

    April 22, 2010

  • Hey, you're right -- there's the NY Times link down at the bottom of the page! Why didn't I spot that before?

    *beams proudly* I'm a cilantrofool!

    April 22, 2010

  • I love cilantro, myself...

    April 22, 2010

  • *hands over personal cilantro portion to yarb*

    April 21, 2010

  • How can all you people not like cilantro?!?! I'm going to eat double from now on, just to spite you.

    April 21, 2010

  • Ha! Ptero, that's what started this whole discussion, I think. So we've come full circle on cilantro. We're cilantrocircular.

    April 21, 2010

  • I'm with reesetee and dontcry. Cilantro is a soapy disaster in any dish.

    This fascinating NYTimes article gives two possible answers to the mystery of cilantrophobia. It might be genetic, or it might just be a question of what we're accustomed too.

    April 21, 2010

  • I keep the cilantro in the shower - where it belongs.

    April 21, 2010

  • green chile and cilantro are essentials in a New Mexican cocina

    April 21, 2010

  • Totally soap.

    April 21, 2010

  • Geshneez needs to be on the Gesundheit list. :-)

    April 20, 2010

  • Three in a row is good luck!

    April 20, 2010

  • I always geshneez in threes. Achoo, achoo, achoo.

    April 20, 2010

  • *passes box of tissues to frogapplause*

    April 20, 2010

  • I like cilantro (especially in salsas and soups) better than dried coriander seeds (though I think they are okay in small amounts in some masalas). Occasionally I've heard others describe the unpleasant flavor as being "like soap." I get that with basil sometimes, and Earl Grey tea, but I love them both. Hm. *idly glances over at soap dispenser with thoughts of a brief experiment, but quickly looks away before making eye contact*

    April 20, 2010

  • I love cilantro. It's called "geshneez" in Persian.

    April 20, 2010

  • The name cilantro is not used in Australia. Coriander stands for both dry (tolerable) and fresh (surely should be on some list of toxic substances).

    April 20, 2010

  • Don't know why, but I hate the way the stuff tastes--and God knows I've tried it often enough. But it does smell good.

    April 20, 2010

  • Even if you don't like the smell/taste (though I think you're nuts if so), you have to like the way the word sounds like how the stuff tastes. Zesty-fresh and sharp like a lance.

    April 20, 2010

  • Cilantro. Blecch. (Interesting article, though!)

    April 20, 2010

  • The New York Times citation for this word is here. See also cilantrophobia.

    April 15, 2010