coriander seed

The eastern Mediterranean and West Asia; the dried fruit of the coriander plant, warm and citrusy, entirely unlike the leaf

Found in Bronze Age tombs and Roman recipe collections; carried into every cuisine along the Silk Road and Indian Ocean trade, and now among the most widely used spices on earth

The seed and the leaf come from one plant and taste nothing alike. English is the language that lets this slide, using coriander for both, and where it does separate them it has to borrow: cilantro is Spanish. Cuisines that use both, across South Asia and the Levant, have always kept two names, because a kitchen cannot afford the confusion. The soap is the interesting part. There is a real variant near a cluster of olfactory receptor genes, and it explains about half a percent of who tastes soap, with the authors saying outright that the heritability is low. Meanwhile 13 percent of participants of European ancestry report it and 3.9 percent of South Asians do. The gene is a very small answer that got told as the whole one, and the large answer is that you taste soap if you did not grow up eating it. A dislike got explained by biology when it was explained by the kitchen.