Coriander (also known as cilantro) is one of the most polarising herbs in global cuisine. While many people enjoy its bright, citrus-like freshness, others describe it as sharp, pungent, or unmistakably soapy. This dramatic divide isn’t just personal preference; scientists say it stems from a complex mix of genetics, sensory perception, cultural exposure, and even evolutionary instincts. For some, coriander’s natural compounds trigger an unpleasant chemical-like taste, while others experience it as fragrant and refreshing. Understanding the science behind this difference helps explain why coriander sparks strong reactions across cultures and families. From inherited smell receptors to early flavour experiences, several biological and environmental factors determine whether you love cor

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