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Reply	Sarumano says: Same for me- my wife loves the taste of green coriander, to me it tastes soapy; I can always taste it in a bag of mixed herb and salad leaves, even when I pick out the leaves.Oddly enough, dried coriander seed and ground coriander taste delicious.Do the seeds and leaves contain diferent cis- trans- isomers?  (no votes) Tags: domestic science, animals, human body.
	posted on 2009-06-04 21:52:13 | Report abuse

Reply	Su Valdar says: This is fascinating; I thought I was unusual in finding certain of this set of tastes unpalatable. I find aniseed, fennel (plant or seeds), celery, celeriac and peppermint utterly revolting. However, I have no problem with caraway, cumin, coriander (or anything else that I can think of for that matter).I don#39;t think it#39;s a psychological bias against foreign sounding names - I am a graduate linguist and the taste I find most upsetting is mint - hardly foreign! I remember having this aversion in young childhood, when my parents despaired of getting me to brush my teeth (with peppermint flavoured toothpaste). They managed to find some strawberry flavoured toothpaste for me in the end, which solved the problem. I react differently to different mint varieties; I find spearmint bearable and garden mint pleasant. I do wonder if there#39;s a genetic component, as my son has just seen me typing this and announced that he finds fennel and aniseed unpleasant too.Is this cureable or are we stuck with it?  (no votes) Tags: unanswered, domestic science, animals, human body.
	posted on 2009-06-05 15:07:31 | Report abuse

Reply	Pat says: I hate coriander leaf and long coriander is even worse. Long coriander (Eryngium foetidum) smells even stronger and has lots of the aliphatic aldehydes that give the distinctive taste. Dodecenal,E-2-tridecenal and E-2-dodecenal are the cited components of the essential oil responsible for that taste. The botanist who named it presumably was one of the coriander leaf haters (misocoriandrists?). Coriander seed contains little or none of the aliphatic aldehydes that give the taste to the leaf, the taste of the seed being from linalool and terpenes.However, someone hating all these as well as aniseed and fennel (which, Al, are different plants of separate genera of the Umbellifers that have different seeds that are clearly distinguishable by taste) may be reacting to other chemicals not in the essential oil such as the furocoumarins. The only way to find out would be to try the chemicals in their pure form. Have you tried ajowan (ajwain, etc), a form of caraway with thyme flavour? This and caraway have very different essential oils.I get migraines from cardomom, I was so grateful when I worked out what the trigger was.  (no votes) Tags: unanswered, domestic science, animals, human body.
	posted on 2009-06-07 13:51:29 | Report abuse

Reply	Anonymous says: The chemical that some can taste as bitter and others cannot is Phenylthiocarbamide - information can be found here...http://en.wikipedia.org/wiki/PhenylthiocarbamidePeter FinanHaworth  (no votes) Tags: unanswered, domestic science, animals, human body.
	posted on 2009-06-08 11:53:08 | Report abuse

Reply	Wilf says: I#39;m fascinated by Adrian Ashdown#39;s repsonse to this question and his reasons for disliking certain flavours. It seems to me that he is experiencing a particularly unusual form of synaesthesia, where the sounds of words are experienced as tastes. Has anyone heard of this before?  (no votes) Tags: unanswered, domestic science, animals, human body.
	posted on 2009-06-12 01:09:21 | Report abuse

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