February 24th every year is "World Coriander Hate Day". How did this strange holiday come about?

There are two types of people when it comes to coriander. One is those who like it and would not like it without it, and the other are those who hate it and cannot smell it at all. I am one of those people who hate it to the core. people.

The annual World Coriander Hating Day was founded 6 years ago by some people who hate coriander. According to unofficial accounts, about 15% of people in the world do not eat cilantro, so every year on February 24th, they hold a "World Hate Cilantro Day". ?

Because the human body has two genes: TAS2R1 and OR6A2. Cilantro contains some aldehydes. Taste and smell are controlled by a gene called OR6A2, which makes people more sensitive to aldehydes, making them more susceptible to the "smell" in cilantro. At the same time, people with more developed TAS2R1 genes tasted more bitter in certain foods. How much do people who hate cilantro hate it? Every year, February 24th is their carnival holiday, World Cilantro Hate Day. On this day, all cilantro haters unite to vent their dissatisfaction with cilantro in the form of text and photos. . More than 240,000 people gathered in the Facebook community "I Hate Cilantro" and the first World Anti-Cilantro Alliance was born. Since then, the Ihatecoriander account and hashtag have appeared on Twitter, IG and other social platforms. ?

Different races have different preferences for coriander. About 21% of East Asians hate cilantro, 17% of white people and 7% of South Asians, while 97% of Middle Easterners are supporters of cilantro. Of course, although the proportion of East Asians who hate coriander is not small, our neighboring country Japan has nearly 20 million coriander lovers, and Tokyo will also go all out to hold a coriander food festival, with nearly 40,000 people participating every year. It has to be said that the Japanese are crazy about coriander. ?

Tips: Coriander, scientific name is coriander (y?n) coriander (suī). The origin is the Mediterranean region of Europe. It is said that Zhang Qian brought it back to China after traveling to the Western Regions during the Western Han Dynasty. The leaves are small and tender, the stems are slender, and the flavor is fragrant. It is often used as a seasoning for cold dishes, or as a flavor enhancer in hot dishes and noodles.