It's a Chemical Thing. Cilantro contains a natural chemical compound, called an aldehyde, that can taste unpleasant to some people. Aldehydes are compounds that are also produced in the soap making process and by some insects.
"It is estimated that 4 to 14 percent of the U.S. population has this genetic variation, making cilantro taste like soap," says Chef Brooke Baevsky, a manager in product development at Freshly. "For everyone else, the leafy green tastes like a fresh herb."
However, if individuals think cilantro smells or tastes like soap, all is not lost. According to Civille, this trait might be an indicator that they actually have a heightened sense of smell because their brain recognizes that very particular aldehyde chemical.
It also loses most of its flavor when cooked, so if you are using cilantro in a cooked dish, add it right at the end of cooking or sprinkle it on top before serving.
They found that those people who said cilantro tastes like soap share a common smell-receptor gene cluster called OR6A2. This gene cluster picks up the scent of aldehyde chemicals. Natural aldehyde chemicals are found in cilantro leaves, and those chemicals are also used during soapmaking.
Cilantro is said to have a fresh, citrusy, and/or soapy taste — depending on who you ask — and is also called Chinese parsley. Its seeds, on the other hand, are often referred to as coriander, which is a nutty- and spicy-tasting spice.
Symptoms of an allergy to cilantro may include itching, swelling in the mouth, cough, and a rash. Some people report that cilantro tastes like soap, but this is unrelated to allergies.
The cilantro does not cook, it is used raw in the kitchen, just like parsley. It will be added to the dish after it is cooked. Introduced too early, it loses all its flavor.
Both the stems and leaves of the plant can be used in either their raw or cooked form. However, cilantro is generally preferred raw given its delicate structure, and the fresh leaves are frequently used as a garnish.
Blanching kills off the decomposing enzymes in cilantro without cooking out its fresh taste, all the while preserving its vibrant green color. This way, your cilantro will stay in great shape for weeks.
Good News: You Can Actually Train Yourself to Like Cilantro
But bitter isn't necessarily a "safe" taste. A lot of potentially harmful foods are bitter, so your initial reaction to them might be less than positive.
Cilantro is used in salads, tacos, and salsas and tastes fresh and citrusy to some but soapy to others. They cannot be used interchangeably because they have very different flavor profiles, so substituting cilantro for coriander or vice versa is not recommended.
It has been estimated a strong aversion to cilantro impacts anywhere from 4 to 14 percent of the general population, reports New York Daily News. This aversion is more commonly found in some races and ethnicities than others.
Blame it on your genes — and your surroundings
Some people possess a gene that makes them super-sensitive to the aldehyde component found in cilantro and other foods and products. One study noted a very specific genetic link near the olfactory center of DNA in about 10% of those with cilantro aversion.
Basically, some people have some sensors in their smell/taste genes that make them especially sensitive to aldehyde chemicals—and cilantro is very strong in those, as is the soapmaking process. Other studies have narrowed in on completely different sensors in cilantro-haters.
While some chefs just use cilantro leaves as a decorative flourish on their meals, an added depth of texture can be achieved by incorporating the stems as well.
Chop it like salad and eat a whole bunch! John Bagnulo recommends eating cilantro in higher amounts (tasty with chopped peanuts, mango, and crisp green lettuce) to boost gastrointestinal processes. Season your dishes. Finish sesame noodles with fresh, chopped peanuts and cilantro.
Cilantro is often added to Mexican salsas and meat dishes, and is used in some Chinese soups. Arabic cooking uses both leaves and seeds, in pickles, curries, and chutneys. When cooking with cilantro, add it at the very end to prevent overcooking it.
How do you know when cilantro goes bad? It will have an “off smell” that is unpleasant. There will also be discoloration on the delicate leaves: brown, yellow, or black spots and possibly a slimy texture. Your senses are the best way to determine when fresh herbs have gone bad and need to be tossed.
Furthermore, the herb has been used traditionally for its anti-epileptic, anti-depressant, and anti-inflammatory effects. Research has found that cooking with cilantro can prevent the development of heterocyclic amines (HCAs) that arise when meat is cooked at high temperatures.
The FDA recently conducted a series of tests to explore the bacterial contamination of fresh herbs. Herbs like basil, cilantro, and parsley are typically served fresh, which means that if they go unwashed, eating them can potentially expose you to harmful bacteria like salmonella and E.
Upset stomach: People who consume more than 200 grams of cilantro extract for a week complain of gas, stomach pain, abdominal cramps, vomiting and, in some cases, diarrhea. Flu-like symptoms: According to the FDA, cilantro was blamed for multiple Cyclospora outbreaks in the United States in recent years.
What to Eat Instead: Red-hot salsa and five-alarm chili can be delicious, but spicy foods can be a big problem if you have acid reflux. Herbs like basil, cilantro, oregano, rosemary, ginger, and thyme are flavorful substitutes for spices like cayenne, curry, cinnamon, and nutmeg, which can aggravate symptoms.