Coriander (also known as 'ketoembar'): there are few spices that provoke such a strong opinion as coriander. You either love it or you dislike it. Coriander lovers describe coriander as an herb with a fresh, lemony and slightly nutty taste. Yet a small portion of people have an aversion to coriander. But how does that come about? We’re happy to tell you more about it.
The reason you do or do not like coriander may be genetically determined
Whether you like coriander or not; you probably can’t do much about it. Research shows that this is likely genetically determined. How so? Coriander contains aldehydes (a chemical compound) that also occur in soap. Whether you pick up these (soapy) aldehydes likely depends on the OR6A2 gene, which causes a strong reaction to soapy aldehydes. That makes people perceive it as smelling or tasting like soap.
Familiarity, taste memory and association also play a role
Factors such as familiarity, taste memory and association also (possibly) play a role in the love-or-hate relationship. If you often eat or smell coriander, you become accustomed to it and you’re more likely to start liking it. The environment also plays a part. If everyone around you likes it, you may be more likely to adopt that preference. This is especially seen in children who view their parents as role models. Memories (taste memory) and associations also cause you to develop a love-or-hate relationship with coriander. For example, if you once had a delicious dish with coriander in a fantastic setting, you’re more likely to like it. If you once got sick from a dish containing coriander, the chance is smaller.
The mystery is not completely solved yet, but little by little we’re getting closer to the cause. Until then: get to know coriander and the variety of dishes you can make with it as much as possible. Think for example of chicken tikka masala or of curries, sauces and salsas. And if you still can’t shake the dislike for coriander? Don’t worry, parsley will give your dishes a delightful twist!
5 FAQ – Why one person loves coriander and another thinks it tastes like soap
1. Why does coriander taste like soap to some people?
That probably has to do with genetics. Coriander contains aldehydes – scent molecules that also occur in soap. People with a specific variant of the OR6A2 gene are more sensitive to these compounds and therefore experience a pronounced soapy taste.
2. Can you get used to the taste of coriander?
Yes, in many cases you can. Repeated tasting can change your flavor perception. Familiarity, taste memory and positive associations (for example a tasty dish during a pleasant holiday) can make you come to appreciate coriander later on.
3. Is coriander leaf the same as coriander seed?
No. The leaf has a fresh, citrusy and sometimes pronounced flavor. The seeds (ketoembar) are warm, slightly nutty and subtly spicy. People who don’t like the leaf often do appreciate the seed.
4. In which dishes does coriander shine?
Coriander is widely used in Indian, Thai, Mexican and Middle Eastern cuisines. Think of curries, salsas, chutneys and classics like chicken tikka masala. The leaf is often added fresh, while the seed is fried with other ingredients or ground.
5. What can you use if you don’t like coriander?
Parsley is a mild alternative to the leaf. For coriander seed you can consider a combination of cumin and a little citrus zest for a similar fresh-spicy effect.
