Doug Freyburger wrote:
>
> <RJ> wrote:
> >
> > I'm still trying to acclimate to the Tex-Mex eating style.
> >
> > But avocados have me puzzled.
> > A spoonful of avocado tastes like
> > a spoonful of lard.....
> > Try as I may, there's no discernable flavor.
> >
> > Is this one of these totally neutral items
> > that only supplies color and texture
> > to the other ingredients ?
>
> Nope. For th eones who can detect the specific
> chemical(s) involved they have a distinctive
> flavor.
>
> > Or am I one of the 10% that is missing
> > the "avocado tastebuds" ?
>
> Definitely genetic. To me they may as well be
> green crayons. Avocados are wasted on me because
> I can not appreciate them. I don't mind them as
> I find them nearly flavorless, but better give
> them to the folks who can detect the flavor.
>
> Other genetic flavor detection stuff:
>
> People with enough Hungarian blood to have the
> gene find paprika to be hot. Most other folks
> think it is pretty red and it has a slight mild
> pleasant flavor but is not hot.

Paprika does come in mild and hot forms. It's not all just mild.
>

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