Cilantro brings a subtle pop of freshness to most all the dishes in which it makes an appearance and is such an essential element in so many dishes that a number of them would be rendered much less tasty without it.
While there is no set reason as to why cilantro is used in Mexican food, it could be attributed to the way it helps to balance the spice and bold flavors associated with many popular dishes. It is a testament to how even the smallest ingredient can make a huge difference in taste and experience.
Yet it was only in the late 1970s and early '80s that the globe-trotting herb began to hit its stride here: That's when America's palate got fired up for the spicy foods of Mexico, China's Szechuan and Hunan provinces, and Thailand, all cuisines in which cilantro became best friends forever with its New World pal, ...
“Cilantro has many attributes which make it worthwhile to overcome any aversion to it,” Dr. Vyas says. Not only does it add a fresh, lemon-like, bright flavor to just about any dish, it also offers these health benefits: It's a natural potent antioxidant.
If you can't stomach cilantro or other bitter foods such as cabbage, Brussels sprouts or arugula, you can blame your DNA. "Something as simple as … a really small change in your bitter receptor gene can actually influence how much you like to eat vegetables and how much you do eat vegetables," Hayes says.
Several years back, a team of 23andMe scientists found that there's a “genetic component to cilantro taste perception.” The findings suggested that genetic variants in the olfactory receptors may be what contributes to some people's distaste for cilantro.
"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."
Cilantro is at least 5000 years old, making it one of the world's oldest herbs. Cilantro seeds have even been found in ancient Egyptian tombs! Cilantro was brought to the Americas from Europe around the 1600s.
Global food enthusiasts love the aromatic smell and fresh citrusy taste of cilantro, which features in many Latin American, Caribbean, and Asian dishes, particularly ones from India, Mexico, Vietnam and Thailand, notes Wisconsin Horticulture.
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.
Of course some of this dislike may come down to simple preference, but for those cilantro-haters for whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves.
It's in Your Genes
After surveying nearly 30,000 people, the scientists singled it down to the OR6A2 gene. This gene “codes for the receptor that picks up the scent of aldehyde chemicals” — these chemicals are found in cilantro and soap, which is why many people anecdotally say cilantro tastes like soap.
Famed chef Julia Child hated cilantro with an unbridled passion. She banned it from her home, her kitchen, and all of her sous chefs from using the herb.
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.
So how common is it to hate cilantro? According to one study, it can vary widely depending on your ethnic background, but the answer lies somewhere between 4-21% of the population.
Cilantro contains vitamins A, C, and K, and the leaves also have folate, potassium, and manganese. However, it's rarely eaten in large enough amounts to be a significant source of these nutrients.
Nutritionally, the herb is considered to be a good source of lipids and contains linalool, an essential oil. Furthermore, the herb has been used traditionally for its anti-epileptic, anti-depressant, and anti-inflammatory effects.
Cilantro haters are a vocal bunch (an estimated 4-14% of the population), so against the herb that they can't even bear the tiniest taste.
Coriander (cilantro) leaves are used as a flavoring agent in varied cuisines. However, this popular herb has divided people into two camps—those who like it and those who do not. Coriander lovers say it has a fresh citrus taste with a strong aroma, while the haters say it has a soapy taste and a pungent smell.
This can either be a result of genetics or from a change in hormones as we age. Acid reflux, cavities, oral thrush & dry mouth can all lead to this soapy flavor too. Medications & dietary supplements can also affect how you taste, so be sure to note any new prescriptions & diet when discussing this with your dentist.
There are quite a few people for whom coriander (or cilantro if you're American) has a rather unpleasant soapy, or even metallic, taste. The cause of this has its roots in the chemical composition of coriander leaves, but there can also be other factors at play that determine whether or not you're a fan of coriander.
While cilantro's citrusy flavor is pretty controversial (it can taste like soap to some people), coriander seeds are much more mellow (think: warm, aromatic and slightly sweet). Coriander still has a hint of citrus in there but also a slight curry flavor.
Cilantro and Coriander come from the same plant, Coriandrum sativum. In the US, the leaves are called Cilantro, while the dried seeds are called Coriander. In the UK and other European countries, both the dried seeds and leaves are known as Coriander.
Clinical significance. Variation in the OR6A2 gene has been identified as a likely cause of why some people enjoy the smell and taste of coriander (also known as cilantro) while others have exactly the opposite reaction to the point of repulsion.