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.
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.
There's no question that when it comes to controversial herbs, cilantro takes the cake. People have strong feelings about cilantro—some say it tastes like a mixture of sage and citrus, and others say it tastes like soap.
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.
A genetic survey of 50,000 people conducted by the consumer genetics firm 23andMe a few years ago suggested that our responses to cilantro may be linked to OR6A2, an olfactory-receptor gene sensitive to aldehydes, including those found in cilantro.
Cilantro Tastes Like Soap
Many people have no idea that this leafy green herb can cause such repulsion, much to the chagrin of those who find it foul. For some, cilantro tastes like soap.
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. And yet, do we know why?
Cilantro is the name for the leaves and stems of the coriander plant. When the plant flowers and turns to seed, the seeds are called coriander. Cilantro is also the Spanish word for coriander. Here, learn ways to use the flavorful herb and spice from the entirely edible cilantro plant.
OR26A is the genetic SNP (single nucleotide polymorphisms) that makes cilantro taste like soap to some people: bitter and excruciating — almost painfully metallic and horrible.
(Gross, right?) It adds that the cilantro aroma “has been compared with the smell of bug-infested bedclothes” and that “Europeans often have difficulty in overcoming their initial aversion to this smell.” Research seems to confirm that your DNA plays a large part in this.
1 – Saffron
The spice comes from the stigma of the saffron crocus flower and it can take up to 75,000 flowers to produce just one pound of spice.
This was determined by studying the ingredients of the national dishes of said countries, and with that data, they created a fascinating infographic. The infographic above shows that, surprisingly, cumin is the most popular spice in the world, and coriander (or cilantro) is the most commonly used herb.
The hate, it seems, stems from the chemicals inside cilantro and a variation in olfactory receptor genes that some people have. These individuals say that cilantro smells pungent and leaves a rather soapy taste in the mouth. This is different from the strong citrus notes that others taste.
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.
' It's these receptors that determine what we taste when we eat coriander. Depending on your smell receptors, you may experience a soap-like flavour, rather than the herby flavour others experience. Coriander is just one food that may drastically differ in taste depending on your genetic make-up.
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.
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. This genetic quirk is usually only found in a small percent of the population, though it varies geographically.
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.
Cilantro is grown from a coriander seed. But the Aussies call the whole thing coriander.
And fresh coriander is sometimes called by its Spanish name: cilantro. Coriander is the term English speakers in the U.K. use to describe the herb ― it comes from the French word for this herb, coriandre. In the U.S., however, fresh coriander is referred to as cilantro.
Coriander + Cilantro = Ciliander The British know this Mediterranean herb as coriander, but the Americans know it as cilantro, together we get ciliander. Cilantro is also the term used by the Spanish. While generally both terms refer to the same food product, there is a difference.
Cilantro is also known as coriander. Coriander seeds (the dried fruit of the plant) are a traditional spice in Indian and East Asian cuisine. Cilantro, on the other hand, is a common ingredient in Hispanic culture, used for spicing dips and rice. Mediterranean food utilizes cilantro in seasoning meats.
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 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.