WHEN I noticed my friend Ben forensically removing the coriander from the top of his veggie curry, I knew that he was what scientists call a ‘supertaster’. That is, someone with the ability to detect flavours hidden to others. And for Ben, that’s not a good thing…
Coriander, coffee, rosemary, rocket leaves, radish – these are all plants with a pungent flavour that have deliberately developed their aromatic leaves, stems and seeds to put off animals like us eating them.
But over millennia, we’ve genetically and culturally learnt to block or ignore these acrid, bitter elements, so most of us can scoff plants once avoided by our ancestors. I say ‘most of us’, because our genetic make-up is a unique blend passed down from our parents.
Some inherited taste genes…
