Nature
PUBLISHED
The addition of the herb cilantro (or ‘coriander’ in the U.K.) can make or break a meal, taking a dish from a delectable cuisine to a dining disaster in a few bites.
The rest of this article is behind a paywall. Please sign in or subscribe to access the full content.Strangely, some people are adverse to cilantro because they perceive a soapy aftertaste. And, as it turns out, your genetics may play a role in whether you taste that odd flavor or not.
In a recent episode of SciShow, host Hank Green explains this oddity, which is based on research taken from the genetics firm 23andMe. Analyzing the genomes of nearly 30,000 people, the genetics company found that people who dislike cilantro may share a group of olfactory-receptor genes. To learn more, check out the SciShow video below.
[H/T: Laughing Squid]
