There are certain herbs that, due to their diverse properties, are great allies when it comes to adding healthy options to your daily diet. Among them is one that stands out not only for its advantages, but also for its enormous versatility in the kitchen: coriander. Found in the cuisines of Latin America, Asia, and the Caribbean, this herb is valued for its fresh aroma and ability to enhance the flavor of all types of dishes. However, what makes it really special is that it provokes conflicting opinions: While some people love it, others cannot tolerate it at all.. The strange thing is that this division is not just a matter of taste; A scientific explanation that helps understand why cilantro causes so much controversy.
Beyond its function as a spice Thanks to its presence in preparations, coriander has gained a leading place in the kitchen such as sauces, guacamole, soups and stews and become an essential part of various gastronomic traditions around the world. Its fresh aroma and distinctive taste make it a popular option for those looking to add a distinctive touch to their recipes. However, Not all people perceive it the same way: for some, its taste is reminiscent of soapa striking sensation that arouses curiosity and stimulates debate about why this herb evokes such conflicting perceptions.
In an article from the Cleveland Clinicexplained Dr. Neha Vyas that the rejection of the coriander taste is not just a matter of taste, but in many cases it can be related to genetics. In particular, pointed out the presence of a gene called OR6A2causing some people to be hypersensitive to certain compounds in this herb makes its taste similar to soap. According to the specialist, those who reject coriander usually possess this gene that perceives the aldehydes present in the plant as a very particular smell and taste, a perception based mainly on the sense of smell.
These aldehydes are organic compounds with a specific chemical structure, and while the scientific explanation may be complex, it is key A minimal molecular difference can have a big impact on the perception of flavors. In the case of cilantro, this variation causes the brain to interpret its smell negatively, which ultimately directly affects the taste. Therefore, researchers claim that the rejection of coriander This is mainly due to the aroma and is not just a question of personal taste..
In relation to how many people are affected by this phenomenon, studies suggest this Between 3 and 21 percent of the population cannot tolerate corianderThe prevalence is slightly higher in women than in men. Additionally, it has been observed that people of Latin American and East Asian descent are less likely to experience this soapy taste than people of European descent, which could also be related to cultural factors and the frequent consumption of this herb in various cuisines around the world. Nevertheless, Dr. Vyas realized that unlike other fixed genetic traits Cilantro preference may change over timeas the brain is able to redefine experiences and eventually move from absolute rejection to enjoyment.
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