Coriander is one of the most polarising herbs in the culinary world. For many, it adds a fresh, citrusy burst of flavour to dishes, while others can’t stand it, describing the taste as unpleasantly soapy. This strong divide often leaves people asking: why do some people hate coriander so much?
The answer to this lies mainly in genetics, but there are other factors at play too. Let’s break down the reasons why coriander is such a love-it-or-hate-it herb.
Genetics: The Key Factor
The most significant reason why some people dislike coriander is due to genetic differences.
Studies have shown that up to 14% of the population finds coriander to have a soapy taste, and this aversion is linked to a variation in the OR6A2 gene.
This gene is responsible for encoding an olfactory receptor that is particularly sensitive to aldehydes.
Aldehydes are organic compounds found in both coriander and products like soaps and detergents. For people with the OR6A2 variant, the aldehydes in coriander taste and smell similar to those found in soap, which explains the off-putting flavour.
This genetic link was confirmed by a 2012 study published by the Flavour Journal, which revealed that those who reported a distaste for coriander were more likely to have this specific genetic variation.
Cultural and Environmental Influences
While genetics play a significant role, cultural exposure and environment can also shape how people perceive coriander. In some cultures, particularly in parts of Asia, the Middle East, and Latin America, coriander is a staple ingredient used in a wide variety of dishes.
In these regions, people are exposed to coriander from an early age, and frequent exposure often reduces sensitivity to its unique flavour profile.
On the other hand, people who aren’t exposed to coriander regularly, such as in parts of Europe, might be more likely to find its flavour strange or overpowering. If you’ve grown up with little or no coriander in your meals, encountering its bold taste later in life could be quite jarring.
Taste Sensitivity and Personal Preferences
Beyond genetics and culture, individual taste sensitivity plays a role. Some people have heightened sensitivity to certain flavours or compounds. This can cause them to perceive the strong, pungent notes in coriander as more intense than others do.
Personal preferences and taste memories also come into play. For example, someone who associates the flavour of coriander with an unpleasant experience might develop an aversion to it.
The Science Behind the “Soapy” Taste
For those who detect a soapy flavour in coriander, the taste perception is real. As mentioned earlier, the OR6A2 gene causes sensitivity to aldehydes. Aldehydes are naturally present in coriander leaves, but they’re also used in soaps and perfumes, which explains why some people perceive the herb as soapy.
However, for people without this genetic sensitivity, the aldehydes in coriander blend with other compounds to create a refreshing, citrusy, and even nutty flavour. This explains why coriander can taste drastically different to different people based on their genetic makeup.
Can You Learn to Like Coriander?
Interestingly, it’s possible for people who dislike coriander to develop a tolerance for it over time. Repeated exposure to the herb can reduce the intensity of the soapy taste, as the brain begins to associate it with more positive experiences. Some people report that after trying coriander multiple times, they grow accustomed to the flavour and even start to enjoy it.
This is supported by a 2012 study by geneticists at the University of Toronto, which found that people who disliked coriander were able to tolerate it better after repeated exposure.
Conclusion
In summary, if you hate the taste of coriander, you’re likely one of the individuals with a genetic sensitivity to aldehydes, making the herb taste soapy to you. But it’s not all genetics—cultural exposure, personal taste preferences, and even the amount of coriander you’ve encountered in your life also play a role in how you perceive its flavour.
Whether you love it or loathe it, coriander will always remain a polarising herb. But at least now you know why!
Sources:
- Knaapila, A., Hwang, L. D., et al. “Genetic analysis of the perception of coriander (coriandrum sativum) in a large genome-wide association study.” Flavour Journal, 2012.
- Eriksson, N., et al. “A genetic variant near olfactory receptor genes influences cilantro preference.” University of Toronto, 2012.
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