Many dishes add coriander, but the evaluation of this herb is very bipolar – some people love it, others are extremely disgusted.
Scientists have found that this is not just a matter of personal likes and dislikes, but by genes; scientists even find two specific genetic variants in people who think that parsley is like soap.
In addition, cultural differences have an impact: South Asian, Spanish and Middle Eastern cuisines are more often added with coriander, and the proportion of people who love coriander in these countries is higher than in East Asia, Europe and Africa.