Coriander, a staple herb in cuisines, is lauded across the globe for its fresh aroma and health benefits. Packed with nutrients, it enhances the taste of curries, salads, and chutneys alike. Yet, a significant number of people do not like the herb and call its flavour “soapy” or “chemical”.
Scientists suggest that this strong aversion may not be merely a matter of personal preference. Research indicates that genetics could be a key factor behind why coriander tastes soapy to some. According to reports, a specific type of olfactory receptor gene, known as OR6A2, makes some people highly sensitive to aldehydes, the organic compounds responsible for coriander’s distinctive aroma. The same compounds are present in soaps and cleaning products, which
explains the unusual association for those affected.
“This is why coriander can be polarising,” said a geneticist familiar with the research, “It’s not just a culinary choice; it’s wired into some people’s sensory perception.” The gene is hereditary, meaning children of parents who dislike coriander are more likely to find its taste unpleasant. People carrying this variant often describe the herb as tasting like chemicals or perfume, rather than the fresh, citrusy notes others enjoy.
However, genes are only part of the story. Cultural exposure and childhood experiences also play a critical role. Those raised in regions where coriander is a culinary staple, such as South Asia, the Middle East, Thailand, or Mexico, often develop a palate accustomed to its aroma. For these individuals, the flavour feels familiar and comforting. Conversely, people who encounter coriander infrequently may find its pungent aroma jarring.
Evolutionary factors may further influence coriander aversion. Anthropologists note that early humans relied heavily on taste and smell to assess food safety. Strong or unfamiliar plant flavours, particularly bitter or pungent ones, could signal potential toxicity.
Children, whose taste buds are more sensitive, often reject such flavors initially, though repeated exposure over time can foster acceptance. Herbs such as coriander, basil, or mint often fall into this category, eliciting a cautious response at first.
