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I think it gives the answer but very briefly - "It clashed with expensive foreign spices". Essentially the Italian cuisine that formed wasn't really compatible with coriander.

I like coriander but my general sense is there aren't any Italian dishes I'd want to add it to whereas it's perfect with many Mexican, Indian and Chinese dishes I know of.



I think the article doesn’t do a good job of explaining why coriander wasn’t revived with Italian unification when other “ancient” things were.




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