Keast adds that you may have an adverse reaction when you try new things if your culinary experience is limited to certain foods.

“This is common to different cultures, or flavour principles of a region,” he reveals. “For example, many Australians have problems with the intensity of fish sauce, yet South-East Asian populations find it an integral part of their flavouring.”

While Keast goes on to say that “having repeated exposure to [coriander] isn’t necessarily going to teach the likening of that food”, there are ways we can trick ourselves into loving the controversial herb.

“The ability to cook, whether it’s a cooking method or different additions to cooking, may help you overcome an aversion to food,” explains Keast.

“Pairing something you don’t like, such as coriander, with other foods you do like may help you overcome the aversion.”

Is it worth the trouble? Well, coriander is considered a bit of a wonder food, thanks to its ability to ease digestive discomfort, lower blood pressure, ease period pains (yes, really!) and fight food poisoning.

Then again, if it tastes seriously grim to you, why put yourself through the torture of eating it, eh? There are plenty more superfoods out there for you to chomp on.

Images: iStock

The real reason you hate coriander so much, according to science