Looks like Dichen Lachman

Key words being “current supply”. There are major moves being made to change this. Supply and demand need to grow at the same time if this is to work though.

I hadn’t tried exposure therapy and it worked for me. Naturally I want to share that. If you’ve really tried it and it didn’t work, that’s unfortunate, but that doesn’t invalidate the approach for everyone.

Nobody’s clutching their pearls, I was just pointing out that I was trying to help and you’ve chosen to attack me. I’m sure you’ll continue to do so.

Shit should taste bad though, given that it is bad for you to eat. This is not the case for cilantro, so why not retrain your brain to like it?

All I was offering is a strategy that has worked for me, and many other people. I used to hate cilantro and despised its omnipresence in certain cuisines. I can now enjoy these things and you possibly can as well, if you choose to do the work. If you’d prefer to whine instead of attempting to solve the problem you said you have, that’s on you.

There are no inherently good or bad flavours, it’s all just how our brains are wired to perceive them. Sometimes the wiring gets it wrong and warns us about a food that is harmless. I see no reason not to try fixing that.

Exposure therapy works for this. You can still detect the chemical that made it taste that way, but the brain can rewire to perceive it as pleasant. If you’re serious about fixing the problem, start by adding small amounts to dishes and work your way up as your tolerance changes.

You’re probably smelling the pheromone trails they use for navigation/communication.