There are two distinct camps when it comes to food-loving folk: those who love coriander and want to put it on everything, and those who look a little like this when they see that fateful sprig of green on their plates:
millenniums years, people have wondered just what it is about the herb – also called cilantro or Chinese parsley – that turns so many people off.
Now, thanks to ~~science~~ we finally have the answer.
According to Professor Russell Keast, a specialist in sensory and food science at Victoria’s Deakin University, we have our parents to blame.
“We have smell receptors in our nose that are responsible for identifying volatile compounds in the atmosphere, including volatile compounds released from potential foods,” Professor Keast said.
“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 means that for some people, coriander tastes like pure bliss, and for others, it’s a soapy nightmare.
i hate coriander with a passion
— athirude. (@bibbitybyun) October 13, 2017
I hate coriander so much I would literally rather die than ever have to smell eat touch or even look at one ever again
— هانا مونتانا (@SHAIKHAH34) February 5, 2017