Why Cilantro Tastes Like Soap To Some People, According To Science

Cilantro — a fragrant herb loved in cuisines around the world — is a staple in chutneys, salads, salsas, and curries. But while many adore its fresh, citrusy flavour, others can’t stand it, describing the taste as unpleasantly soapy. This sharp divide is not just a matter of personal preference — science offers a fascinating explanation rooted in genetics. If you've ever wondered why a simple leaf can cause such controversy at the dinner table, here’s the reason why cilantro divides palates across the globe.

It All Begins With Your Genes

The primary reason some people perceive a soapy flavour when eating cilantro lies in their DNA. Specifically, the gene OR6A2 plays a key role. This gene encodes an olfactory receptor that is highly sensitive to aldehyde chemicals — the same compounds found in both cilantro and soaps, cleaning agents, and some perfumes.

People who carry a certain variant of the OR6A2 gene are more likely to detect these aldehydes strongly and associate them with artificial, chemical-like smells. So, while others experience fresh or lemony notes, those with this genetic variant are overwhelmed by the soapy undertone.

Aldehydes: The Culprits Behind The Soapy Sensation

Cilantro contains several aldehyde compounds, including E-2-alkenal and n-decanal. These compounds are responsible for the herb’s distinct aroma, but unfortunately, they’re also chemically similar to the fragrances used in soaps and detergents.

For people with heightened aldehyde sensitivity, these compounds dominate their sensory experience — overpowering any other flavour and leaving a distinctly soapy impression. To them, eating cilantro feels like biting into a bar of soap, regardless of how it's prepared.

Is This A Cultural Or Global Preference?

Cilantro is widely used in Indian, Mexican, Middle Eastern, and Southeast Asian cooking, where it's often praised for its vibrant, cooling properties. However, dislike for cilantro appears to be more prevalent in populations of European descent.

Studies suggest that up to 20% of people of European ancestry report a soapy taste when eating cilantro, compared to far lower rates in other populations. This difference may be cultural — driven by exposure and familiarity — but genetics clearly influence perception across regions.

Can You Learn To Like Cilantro?

Interestingly, exposure might help override that initial reaction. Some people who initially disliked cilantro have reported growing to enjoy it after repeated tastings.

Culinary experts suggest that crushing the leaves finely, mixing cilantro with citrus, or cooking it briefly may reduce the concentration of aldehydes, thus softening the soapy taste. In dishes where cilantro is part of a flavourful mix, the overall profile may mask the chemical notes that stand out to sensitive individuals.

Cilantro Vs. Coriander: Is There A Difference?

While often used interchangeably, "cilantro" typically refers to the fresh leaves and stems, while "coriander" refers to the seeds of the same plant. Interestingly, coriander seeds do not contain the same aldehydes that make cilantro divisive. This is why many who dislike the fresh herb can still enjoy dishes spiced with coriander powder or seeds without any problem.

Whether you love or loathe cilantro, the explanation lies more in biology than in tastebud stubbornness. Those who find it soapy aren’t being fussy — their genes simply make them experience the herb differently. So the next time someone scrapes cilantro off their plate, remember: it’s not just pickiness, but a sensory experience shaped by their unique genetic blueprint.