Coriander, also known as cilantro in some regions, is a versatile herb with a distinctive flavour profile that adds a unique twist to various cuisines worldwide.
Coriander, scientifically known as Coriandrum sativum, belongs to the Apiaceae family. It is an annual herb that is native to regions in southern Europe, northern Africa, and southwestern Asia. Cilantro features delicate, lacy leaves and clusters of small white or pink flowers that eventually give way to spherical seeds known as coriander seeds.
Taste of Coriander
Interestingly, taste preferences can vary widely across individuals and cultures. While some people perceive a soapy taste in coriander, others find it fresh, citrusy, or herbaceous. These differences in taste perception can be influenced by a combination of genetic factors, cultural upbringing, and personal experiences
Flavour Sensation
Coriander’s flavour is divisive, with some people loving its fresh, citrusy taste, while others find it polarising due to its distinct herbaceous notes. The leaves have a unique combination of bright, zesty flavours, often described as a mix of citrus, parsley, and slight hints of sweetness. Coriander is commonly used in Mexican, Indian, Thai, and other Southeast Asian cuisines, where it adds a refreshing kick to salsas, curries, salads, and stir-fries.
Soapy Taste
The phenomenon of perceiving the taste of coriander as soapy is often attributed to a genetic predisposition known as “coriander or cilantro aversion.” For a subset of individuals, a specific gene receptor related to olfactory perception interprets the aroma and flavour compounds in coriander leaves differently, resulting in a soapy or pungent taste.
This aversion to coriander has been the subject of scientific studies, and researchers have found a strong genetic component associated with the perception of coriander flavour. The specific gene involved is OR6A2, which influences how people detect and interpret certain chemical compounds, such as aldehydes, that are present in coriander.
Dual Purpose
Notably, cilantro offers the dual benefit of its leaves and seeds. The leaves are the primary focus for culinary use, while the seeds, known as coriander seeds, have a different flavor profile. Coriander seeds possess warm, aromatic notes with a subtle citrus undertone. They are commonly used as a spice in both whole and ground forms and play a crucial role in seasoning curries, pickles, baked goods, and spice blends.
Cultural Significance
Cilantro has a rich history and cultural significance in various cuisines and traditional remedies. It is a staple in Mexican cuisine, where it is used in salsas, guacamole, and as a garnish. In many Asian cuisines, cilantro is revered for its distinct flavour and is a key ingredient in dishes like pho, curries, and chutneys. Cilantro is also an essential component in Middle Eastern, Mediterranean, and Latin American cooking.
Potential Health Benefits of Coriander
Coriander is not only renowned for its flavour but also for its potential health benefits. It contains antioxidants, vitamins A and C, and minerals like potassium and calcium. Cilantro has been used in traditional medicine for its digestive and anti-inflammatory properties. Some studies suggest that cilantro may help support detoxification, lower cholesterol levels, and aid in digestion. However, further research is needed to fully understand and confirm its health benefits.
Coriander in the Gardens
Coriander is an herb that can be easily grown in home gardens or pots. It prefers cooler temperatures and can be sown directly in the soil or grown from seedlings. Cilantro plants produce lush, green foliage that adds visual appeal to gardens, balconies, and windowsills.
In summary, coriander (cilantro) is a versatile herb that brings a unique flavour profile to a wide range of dishes. Its bright, zesty taste adds freshness and complexity to various cuisines worldwide. Whether used as a garnish, a key ingredient in salsas and curries, or as coriander seeds in spice blends, cilantro plays a significant role in enhancing the flavours of many culinary creations.