It is often referred to as the most hated herb in Australia, but why? Taste takes a look at why coriander is so controversial. Have your say in our poll.
How to chop parsley, coriander and dill
So have you ever wondered why some people have such a strong aversion to coriander?
Well, there’s a very scientific reason and it all comes down to our genetics.
Taste has decided to get to the bottom of exactly why coriander is so controversial.
Have your say in our poll below.
Stop and smell the coriander
Russell Keast, who specialises in sense of taste and its role with food choice at Deakin University’s School of Exercise and Nutrition Sciences, says smell receptors in our nose determine what we taste while eating the infamous herb.
Do you like the taste of coriander?
“We have smell receptors in our nose that are responsible for identifying volatile compounds in the atmosphere, including volatile compounds released from potential foods,” says Prof Keast.
“Sense of smell is highly variable between people, so what I experience may not be what you experience, and this can be due to quantity, type and natural variations with smell receptors.”
That’s why for some people eating coriander tastes like soap, while for others they get a more herby flavour.
What about other foods?
It’s not just coriander either. Prof Keast says broccoli can also taste different depending on whether you’re a ‘super taster’, ‘tasters’ or ‘non-tasters’.
“If you are a ‘super taster’ you have a specific variant of the receptor that is highly activated by the chemical in broccoli, so they experience high intensity of bitter, and therefore hate broccoli,” he explains.
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What about your exposure in childhood to certain foods?
Prof Keast says other factors such as exposure and culinary experience may also influence your reaction.
“This is common to different cultures, or flavour principles of a region. For example, many Australians have problems with the intensity of fish sauce, yet South-East Asian populations find it an integral part of their flavouring,” Prof Keast says.
Coriander is a staple in a Vietnamese banh mi. Picture: Jenifer Jagielski
So should you just eat more coriander to cure your aversion?
Unfortunately, eating more of something won’t necessarily cure you of an aversion. Prof Keats explains that might work if you’re not accustomed to a flavour, but you can’t change the way your in-built receptors respond.
“If somebody has the genetic receptor variant and is experiencing high levels of bitterness, having repeated exposure to that food isn’t necessarily going to teach the liking of that food.”
And what does Prof Keast think of coriander?
“In terms of coriander, I am a liker of it, but it was not always that way. I do feel sorry for those who experience ‘soapy’ flavour, it must be terrible.”
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