The Coriander Question

Author: Kate Cook

The Coriander Question

Coriander is a herb that tends to divide opinions, but those who enjoy it love to add it to everything because of the intense flavour and freshness that it can bring to a meal.

As you probably would expect, the Melbourne Market is filled with the scent of different fruit and vegetables, but none is so noticeable than the smell of freshly cut coriander. This herb’s feathery green leaves and unmistakable flavour make it a popular wholesale product in the market as well as a popular ingredient in countless kitchens.

Coriander is used in a huge variety of different recipes, but is also a contentious topic because of its interesting trait of tasting delicious to some people and like soap to others. If you have ever wondered about this then here’s the simple answer: the reason people’s opinions on coriander differ so greatly is because of the differences in people’s genetics. Basically, this means that some people are born with more sensitive smell receptors than others (that’s right, it’s your smell receptors that determine taste) and because of this, some people tend to experience a soap-like flavour rather than the herby goodness many of us know and love.

This herb has been causing arguments for years, in fact it was even mentioned in the Old Testament and was found in Tutankhamen’s tomb with his other priceless possessions — at least we know where he sat on the debate. It has also had more uses than just as a cooking ingredient; it was used in ancient Chinese medicine during the Han dynasty, was an essential ingredient in love potions throughout the middle ages, was used by the Romans to preserve meat, and has been used to treat headaches, stomach aches, and even joint pain!

Although this herb was originally from the Mediterranean region, it has been adopted by nations across the world as a vital part of their cuisines. In China, Mexico, Vietnam, the Middle East, Thailand, and India this herb can be seen being added to traditional dishes that take advantage of its distinct flavour. Interestingly, here in Australia we tend to refer to the entire herb as being “coriander”, whereas in other countries it is simply the seeds of the plant that are known as “coriander” and the leaves and stems are called “cilantro”.

Coriander is in season in Autumn, and pairs well with many winter dishes. Why not try adding some freshly chopped coriander the next time you are making a soup or cooking seafood? It’s flavour is always best when coriander is fresh rather than dried, so make sure to pick some up on your next trip to the greengrocer.