It's such a thing with coriander.

If you reveal yourself as a lover, you have around 17 percent of the European population against you.

In one study, so many stated that they had banned coriander from their own kitchen - for them, coriander often tastes like soap.

The spice plant polarizes, while coriander can be used universally as a basic in the kitchen with its unmistakable aroma.

In fact, fresh coriander is characterized by its lemony, but sometimes also slightly soapy taste, which is perceived differently by everyone. Allegedly, a certain coriander gene is to blame. However, there is no solid evidence for this thesis; studies only provide an indication that a connection could exist. Much more suggests that your own preference (or dislike) for coriander is simply related to your own experiences and external influences. One thing is certain: coriander is healthy. It has an antibacterial, detoxifying and, thanks to its antioxidants, anti-inflammatory. It is also popular in traditional Chinese medicine and Ayurveda. In addition to vitamins A, B2, C and E,Coriander also contains iron and is high in potassium.

Whether the seeds or as a fresh herb - coriander can be used in many ways. The ground seeds are very suitable for sauces and stews, for example, but can also be added to salad dressing, and they are often found in curry mixes. Fresh coriander also goes particularly well with curries, wok vegetables or as a fine addition to guacamole, but can also be served well as herb quark with potatoes.

Where exactly coriander comes from is not fully explained.

Its origin is believed to be in the eastern Mediterranean or the Middle East.

Coriander is now at home all over the world, especially in Asian, but also in oriental and Latin American cuisine, and it is widely used.

In Asia, coriander is the equivalent of the excessively used parsley in this country and even goes by the name of Asian or Indian parsley, even if it is considered to be less robust than being

Colleague from the umbelliferae family.

In contrast to parsley, coriander also uses the stalk because it is particularly aromatic.

An ideal summer starter

Coriander is also popular in South America. Here it is particularly popular to refine dishes - for example with Ceviche Peruano. The Peruvian fish dish, which is common in large parts of South America, is uncomplicated, quick to prepare and an ideal summer appetizer for hot days.

The base of the ceviches is raw, light-colored fish - about 250 to 300 grams for four people. In the classic variant, cod is used, but this can also be replaced by any other light-colored fish, for example sea bass. After the fish has been washed, dried and cut into small pieces, it is mixed with a pressed or finely chopped clove of garlic and some finely chopped red peppers in a bowl, with a pinch of salt. Then the whole thing is poured over with plenty of fresh lemon or lime juice until the fish is completely covered and then has to steep overnight.

Before serving, a halved onion cut into rings and plenty of fresh coriander are added. Important: add the fresh coriander before serving - otherwise it will lose its aroma. If you prefer it a little hotter, you can add a few drops of Tabasco to the ceviche.