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Coriander, a staple herb in cuisines, is lauded across the globe for its fresh aroma and health benefits. Packed with nutrients, it enhances the taste of curries, salads, and chutneys alike. Yet, a significant number of people do not like the herb and call its flavour “soapy" or “chemical".

Scientists suggest that this strong aversion may not be merely a matter of personal preference. Research indicates that genetics could be a key factor behind why coriander tastes soapy to some. According to reports, a specific type of olfactory receptor gene, known as OR6A2, makes some people highly sensitive to aldehydes, the organic compounds responsible for coriander’s distinctive aroma. The same compounds are present in soaps and cleaning products, which explains the unusua

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