“People who lack the receptor for that particular bitter flavor compound (like me, who is otherwise a super taster) love cilantro.”
When I went to Thailand in 1977, I hated Cilantro. The Thai hot peppers were a real surprise as well! Now most anything I eat except for breakfast cereal has one or both in it.
“The Thai hot peppers were a real surprise as well!”
I had a bag of the dried ones. I’d used all the peppers, but there were a lot of seeds left in the bag. Tossed them into a flowerbed. Man! Did I have a lot of Thai Chiles that Fall!
One great thing to do with the dried ones, is to take a few and fry them in your wok until they turn black. Take them out, crumple them up and remove as many seeds as you can. Do you stirfry in that hot-seasoned oil, then add the crumpled blackened chili. Wow! What a great spicy, smokey flavor!
WARNING! Do not breath the smoke from the wok when you’re frying the chili. You will stop breathing!