A to Z of French Herbs - Corriander

Coriander Leaves

Taste is a fascinating aspect of human perception, as it varies greatly from person to person. It's often said that one person's delicacy is another person's distaste, highlighting the vast differences in individual preferences. The notion that coriander can taste heavenly to some while resembling soap to others is just one example of the intriguing and diverse world of taste.

Throughout the culinary landscape, there are numerous instances where people's taste buds diverge, forming a rich tapestry of unique and often polarizing flavor experiences.

Take Mushrooms as an example. While some individuals revel in the earthy and umami-rich flavors of mushrooms, others find their taste and texture off-putting. What may be a delightful addition to one person's pasta dish might evoke a strong aversion in another.

Then we have Anchovies. These small, salted fish are a divisive ingredient. Some people relish the intense, savory punch they add to dishes like Caesar salad or pizza, while others find their strong, fishy taste overpowering and unpleasant.

Blue Cheese a pungent tasting cheese not to everyones taste

If you’ve been to an Asian supermarket or visited Thailand or Vietnam you’d know Durian. Often referred to as the "king of fruits," durian has a distinct odor that people either love or despise. Its taste is equally divisive, with some savoring its creamy, custard-like texture and unique blend of sweet and savory notes, while others describe it as rotten onions or gym socks.

I’m not a fan really of the next two, Blue cheese’s pungent, tangy, and assertive flavors are adored by many aficionados. However, its characteristic moldy veining and strong aroma can be a major turn-off for individuals who find the taste overwhelming or simply dislike the sharpness of aged cheeses.

And finally, Licorice, this black confectionery treat divides taste buds into two camps: those who revel in its distinct anise flavor and appreciate its unique sweetness, and those who find it overpowering, medicinal, or reminiscent of cough syrup.

These examples illustrate how our taste preferences can differ significantly, with some of us finding pleasure in flavors that others perceive as unpalatable or even repulsive. It's this incredible diversity that makes the culinary world so fascinating and keeps us constantly exploring new flavors and culinary experiences.

Coriander plant

Coriander yes is probably more well-known in Asia or Middle Eastern cuisines but it’s also used in French cuisine.

Coriander in French is pronounced Coriandre. Coriander is also known around the world as Cilantro. It’s an annual herb from the Apiaceae family in which all the parts of the plant, root, leaves, stems and seeds are edible. It has a tart almost lemony taste but to some, it tastes like soap and those people detest it.

This herb is one of the herbs that is native around the world. You can find varieties in Southern Europe, Northern Africa, and South Western Asia. It has an important part to play in many cuisines around the world like Thai, Vietnamese, Indian, and Mexican to name a few.

The name Coriander actually derives from the old French name Coriandre which comes from the Latin coriandrum and goes all the way back to the Ancient Greek language. The Ancient Greek name is derived from the name of bed bugs. Apparently, the ancient Greeks thought Coriander smelt like bed bugs. Cilantro is the Spanish word for coriander and is also derived from the old French name.

Coriander Seeds

Its use by humans is so old that there are findings of it in archaeological layers in caves in Israel that date back over 8,000 years. There are also traces of it in the tomb of Tutankhamun which is even more astounding to archaeologists and botanists because the plant does not grow wild in Egypt. This was backed up by references to Coriander in the Ebers Papyrus an ancient Egyptian text from around 1550 BC.

Coriander is rich in vitamins A, C + K, and the seeds have a significant amount of Calcium, Dietary Fibre, Iron, and Magnesium.

On the subject of people having a distaste for coriander, it’s interesting to me that studies have shown that different ethnic groups have a dislike for coriander. Mostly those groups come from people whose national cuisine doesn’t use it in their cuisine as much as others. Interestingly of those groups where there were identical twins, 80% of those identical twins both disliked the herb. No other herb has such a dislike attached to it. In a genetic survey of nearly 30K people two genetic variants were found that linked to the perception of the dislike of coriander or not.

Chartreuse

In France Coriander came to prominence in the 17th century when the French used distilled coriander to make a type of liquor. This was known as Chartreuse.

Chartreuse is an herbal liqueur that originated from a recipe developed by the Carthusian monks in the Chartreuse Mountains of France. The liqueur is made using a blend of various herbs and botanicals, including coriander, which contributes to its unique flavor profile. The exact recipe of Chartreuse is a closely guarded secret known only to a select few members of the Carthusian order.

While coriander is a beloved herb in many culinary traditions, I couldn't find any famous quotes specifically about coriander itself. However, I can share a famous quote about herbs and cooking in general by the renowned chef Julia Child

"Herbs are the friend of the physician and the pride of cooks." - Julia Child

Although this quote doesn't mention coriander specifically, it captures the essence of the importance of herbs in the culinary world and their potential health benefits. Coriander, with its distinctive flavor and versatility, is undoubtedly an integral part of the diverse tapestry of herbs that enhance our cooking experiences.