For many people, coriander is a delicious, fresh herb that adds the perfect touch to salads, curries, and salsa. But for others, coriander tastes like soap—and they can’t stand even a sprinkle of it. This divide is so strong that it has sparked social media debates, online communities, and even “Team Coriander” versus “Team Soap” memes. But what causes this strange disagreement? Is it personal preference, or is science involved?
According to genetic researchers, the answer lies in our DNA. The coriander taste divide is not about being picky or dramatic—it’s actually a genetic reaction. In 2012, scientists from the genomics company 23andMe conducted a study involving more than 30,000 participants of European descent. The results showed that people who dislike coriander often share a particular genetic variant in a gene called OR6A2.
This gene is responsible for detecting aldehyde chemicals—compounds that are also found in soap and some cleaning products. For those with this gene variant, coriander releases a soapy flavor, making the herb taste unpleasant or even disgusting.
Coriander, also known as cilantro in the U.S., contains several types of aldehydes that are naturally present in its leaves. Aldehydes give coriander its distinctive, sharp aroma. If your nose and tongue are especially sensitive to these compounds due to the OR6A2 gene, then you’re likely to associate the herb with soap or chemicals.
On the other hand, people without the gene variant may experience coriander as citrusy, fresh, or even slightly peppery. The difference is fascinating because it shows how taste isn’t just about the food—it’s about how our bodies are built to receive it.
Interestingly, coriander is a popular herb in many cuisines—Indian, Mexican, Middle Eastern, and Southeast Asian dishes often rely heavily on it. In regions where coriander is a culinary staple, people are generally more accepting of the herb’s taste. Researchers believe that early exposure to coriander in childhood meals may help people become more accustomed to its flavor, even if they have the gene that makes it taste soapy.
This means while genetics play a big role, environment and culture might soften the effect. If you grow up eating coriander, your brain may override the initial “soapy” reaction through repeated exposure.
The internet loves a good food debate, and coriander is right at the center of it. On platforms like X (formerly Twitter), Reddit, and Instagram, people proudly declare their allegiance to either “Team Coriander” or “Team Soap.” The debate has become a light-hearted way to bond over food preferences, often with memes, polls, and hilarious confessions.
Brands and chefs have even jumped into the conversation, offering coriander-free versions of popular dishes or posting recipes that celebrate the herb. Some restaurants go as far as listing coriander as a key ingredient on the menu to avoid disappointing diners who can’t tolerate it.
If you fall into the coriander-hating group, don’t worry—there are ways to work around it. Some chefs recommend crushing coriander leaves into a paste before adding them to food, which may reduce the harshness of the aldehydes. Others suggest substituting coriander with parsley, basil, or mint, depending on the recipe.
If you’re cooking for a group, especially one with mixed preferences, it’s always a good idea to serve coriander on the side. That way, people can add it or avoid it based on their tastes.
Interestingly, coriander has benefits beyond cooking. The seeds and oils are used in traditional medicine to treat digestion issues, infections, and inflammation. In modern wellness, coriander oil is used in soaps, perfumes, and skin products. So, even if you don’t like the taste, you might still benefit from coriander in other forms—just not on your plate.
The coriander vs. soap debate may sound like a joke, but it’s a perfect example of how genetics, culture, and science intersect. It reminds us that our taste buds aren’t just shaped by what we eat—they’re wired deep in our DNA. So the next time someone says coriander tastes like soap, don’t laugh—it might just be true, for them.
Whether you’re “Team Coriander” or “Team Soap,” the real winner is science for explaining this mystery. Now you can share your opinion confidently, backed by facts—not just flavor.
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