The spice you love or hate

Coriander, an herb originating from the shores of the Mediterranean Sea and used in all sorts of exotic recipes, is becoming increasingly available all throughout the country. This parsley-like plant belonging to the apiaceae or celery family of plants is also known as Chinese parsley or cilantro. Its characteristic taste and high Vitamin C content make it great for using in soups and salads as well as in alcoholic beverages - that is, if you don't hate it.

Coriander is one of the most divisive herbs: it has many fans as well as an equal number of people who banish it from their palette. Why, you ask? Because they feel the experience is similar to munching on soap.

Scientific research shows that a significant portion, 10-15%, of people have a genetic reason for their disgust. They were born with a gene variant which makes their brain identify the aroma of the coriander essential oil with aldehyde compounds - which is why they feel the plant has an aftertaste similar to soap.

If you belong to the fortunate majority who aren't misled by their senses, this refreshing salad recipe is just for you:

• 6 ripe cherry tomatoes cut into quarters
• 1 medium-size cucumber, diced
• 1 finely chopped red onion
• 6 tablespoons of chopped coriander greens

Mix the vegetables in advance, but only add the coriander before serving.

You can skip the cucumber or add some additional lime and pepper to this already perfectly divine treat.