Coriander, the aromatic herb known for its potent scent, divides palates sharply. A 2012 study in Flavour found that some describe its flavor as "fragrant" or even "lemony," while others liken it to "soap" or "dirt." Scientists investigated by surveying people from diverse socio-cultural and ethnic backgrounds—and the findings are eye-opening.
Food preferences are shaped by culture and genetics. The Flavour study revealed that 17% of Caucasians dislike coriander, 21% of Asians refuse it, and just 7% of South Asians (like Vietnamese, who use it daily) share this aversion. Immuno-pharmacologist Dr. Philippe Pouillart explains in Madame Figaro that coriander's aldehydes—compounds also in soap—trigger this reaction. Sensitivity stems from the OR6A2 gene's activity levels. Frequent exposure in certain cuisines also builds tolerance, fostering appreciation.
If coriander isn't for you, try parsley as a fresh substitute. Bon appétit!
