First: this is obviously a trick question, we all know that Jon has the answer to any question. Which leaves us to wonder why he wont tell you what it is.

I also have very intense dislikes covering many of the same species. Years ago a plant biochemist wanted to purify the key compounds (I think a lot were terpenes) and see if she could determine which aspects caused the most intense reaction. Had these been the tastes I loved the most I would have gone along but, even to help the advancement of science, I could not agree to testing the purified essence of my least favorite tastes.

To a great extent tastes in food are acquired in the early years of life and these linger on. It is a cultural conditioning. In people with a bias in alternative medicines, these are antioxidant herbs. Going into chemistry is logical but doesn't answer the why in the question. Bottom line- it's an acquired taste. Think of garlic and Italians! Regarding cilantro tasting as soap- it's actually the otherway around. Soap manufacturers use the essential oils from the likes of cilantro to offer the more popular "natural products"!

Hello Ms. Richfield,

try this pages:

http://www.uni-graz.at/~katzer/engl/index.html

Gernot Katzer provides an incredible amount of

information on spices.

(Including names in languages You never heard of)

Georg