Guests and their genes

Category: Trends, insights | Skrivet: Sep 15, 2014

All about celery

Thinking about serving your dinner guests celery, cilantro/coriander, rocket/rucola, broccoli, horseradish or fennel? Then you should also think about giving them the chance to kindly say thanks but no thanks...

Some people find the above ingredients – literally – hard to swallow. Not because they are more spoilt and querulous than more forgiving dinner guests, but more likely because they have a genetically different setup of taste buds. (Some of them can, of course, be both spoilt and equipped with sensitive taste buds...)

Being aware of this might save you some trouble. Bon appetit!

For more info:

Cilantro Haters...

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