Are you ‘team coriander’ or ‘team soap’? Science has the answer
Studies have linked the chemical taste that many people experience when eating coriander to a mutation in the genes encoding certain taste receptors.
Coriander is an almost indispensable condiment in many cuisines around the world. Its fresh, citrusy and pungent flavour gives a unique touch to food and makes it an indispensable element in many people’s kitchens. However, there is a certain percentage of the population that does not share this view as they associate coriander with a strong taste of soap or cologne.
If you identify with the second case, don’t worry, the reason, you are not alone and the reason for this may lie in your genes. Studies have confirmed that there may be a clear link between the soapy taste of coriander and the behaviour of certain genes and receptors.
It is estimated that around 17% of Europeans experience this condition. On the Asian continent, the number of people affected would increase to 21%, while in Africa it is only 14%.
Coriander is a plant grown for its leaves and seeds.
— Agronomme Jean Baptiste🇬🇦 🌽🥦 (@Agronommejean) May 6, 2025
To farm it, you start by planting seeds in soft, fertile soil. It needs sunlight and regular watering to grow well.
After about 3–4 weeks, you can start picking the fresh green leaves. pic.twitter.com/chr98pjp1C
Genetics at play
The functioning of our bodies is entirely determined by our genes, as these physical units are responsible for guiding the body in the production of proteins. Many of the proteins produced function as receptors, i.e. regulators of cellular responses to certain substances or activities.
Scientists agree that the cause of coriander’s characteristic soapy taste is determined by the way some olfactory and taste receptors respond to aldehydes, which are themselves part of coriander. They surmise that, in the case of people who experience this behaviour, some gene involved in coding and regulating the behaviour of these receptors is not working properly.
It seems that, at the moment, there is no very effective way to put an end to this unpleasant taste, and it seems that the most effective thing for those affected is simply to avoid the condiment in their diet.
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