Coriander or cilantro
It’s recently been discovered that some people are genetically pre-disposed to dislike coriander. In-fact, the number of people who despise this humble herb is so wide-spread that there’s a social media page set up called ‘I Hate Coriander’, with over twenty-five thousand supporters. Those against this garden herb describe the taste as ‘soapy’, which neuroscientist Jay Gottfried explains as our tastebuds thinking it’s a poison or foreign substance, due to our ancestors not eating enough of it in the past. Interesting, huh?
However, you’ll also meet many people who feel very strongly about the powerful flavour of coriander and add it to all their curries, soups and salads.
If you’re fully in favour of coriander, this prawn with lime, chilli and coriander dish offers the perfect kick of this unique herb.
Coriander lovers look no further than this prawn with lime, chilli and coriander dish.
Fennel, licorice and aniseed
This is another one that divides opinions in the foodie world. You might be the type of person who fights to get all the black jelly-beans, or someone who can’t stand the taste of shaved fennel in salads. It seems there is no in-between, and chances are, if you’re repulsed by the flavour of licorice, you’ll also hate fennel seeds, aniseed and liqueurs such as Jagermeister which is flavoured with star anise. The reason being, all these herbs and spices are from the same plant family.
If you’re a fan of licorice and all its relatives, check out this potato and roasted fennel soup with crispy prosciutto.
Fennel fans rejoice, this potato and roasted fennel soup with crispy prosciutto is what your tastebuds have been searching for.
Pawpaw and papaya
There are two types of people, and no in-between, when it comes to this slimy orange fruit. There are those who are perfectly happy scooping their papaya straight out of the skin, maybe with a drizzle of lime juice, and others who are repulsed by the thought of eating this tropical fruit. At the moment there’s been no research into these strong differing opinions, but there’s definitely no sitting on the fence when it comes to pawpaw.
If you’re pro-papaya, check out this gorgeous green papaya salad.
This green papaya salad is a great example of how to enjoy this tropical fruit.
Anchovies
Sure – small, hairy salty fish don’t read well on paper, but there are some people who swear by putting them on everything possible for a big flavour hit. Think salads, pizza and pasta. However, there are also a lot of people who are completely disgusted by anchovies, and will pass off a pizza if there is any remnant of them on there.
If you’re a fan of anchovies, you’ll be in heaven with this pasta puttanesca.
With rich and salty anchovies, olives and capers, this pasta puttanesca is perfect for anchovy aficionados.
Marmite/Vegemite
Whether you’re from New Zealand or Australia, this yeast-based spread often generates mass debate. Most Americans scoff at the idea of putting something salty on their toast, but for many Kiwis, it tastes like pure joy. There are, however, people in New Zealand that turn their noses up to the dark brown paste, but this is another one you either love or hate.
If you’re a fiend for this salty spread, try our classic mini Vegemite and cheese scrolls.
These scrolls are an ideal way to enjoy the iconic brown spread.
Olives
There must be something about salty foods that separates the masses, but olives are another food that you either love or you hate. There are endless ways to eat these little fruits, and whether you enjoy them stuffed with feta or capsicum straight from the jar, or scattered atop a pizza, you’re either an olive-lover or you’re not.
If you’re a fan, try adding them to Moroccan dishes, like this chicken tagine with couscous and olives.
Olives are the perfect partner for Moroccan dishes like tagines.
