May I – Bing Crosby
This might not be Bing Crosby’s most famous song, but these lyrics felt almost too perfect for today’s subject.
Everyone knows White Christmas. We all sing along around December and pretend we enjoy snow more than we actually do. But this line, “You don’t eat soap, anyhow”, stuck with me.
Because some people do. At least… that’s what cilantro tastes like to them.
If you’ve ever taken a bite of fresh cilantro and thought, “Why does this taste like I just licked a bar of soap?” This post is for you. And if you’re like me, blessed with a palate that experiences cilantro as bright, citrusy, fresh and slightly peppery, then this post is also for you. Let’s find out why cilantro tastes like soap to some people.
Because this little green leaf has caused more culinary debates than pineapple on pizza.
My First Real Dance With Cilantro
I still remember one of my more dramatic cilantro moments.
I was working in the kitchen of a castle restaurant in the Netherlands. We had daily seafood specials. Whole fish displayed beautifully in a “vis vitrine.” Guests could choose their fish, sometimes even a panache of different kinds, which meant I’d be cleaning them right there, on the spot.
On one particular day, we were serving sea bass and prawns, leaning into French flavors. I decided to make a green cilantro foam to accompany the dish. In my enthusiasm, I added… a bit too much cilantro.
The result? The most aggressively green foam I’ve ever seen in my life. It looked spectacular.
It tasted like I had blended an entire herb garden into one spoon. But balance had left the building.
Luckily, I caught it early, adjusted it, and rebuilt the sauce properly. But that moment taught me something important: even when you love an ingredient, too much can tip the scale.
Cilantro doesn’t whisper.
It sings.
Where Does Cilantro Even Come From?
Cilantro, also known as coriander, has been around for thousands of years. Native to regions stretching from Southern Europe to North Africa and Western Asia, it’s one of those herbs that quietly traveled the world and became essential in multiple cuisines.
In Mexico, it brightens salsas and tacos.
In India, it finishes curries and chutneys.
In Thailand and Vietnam, it brings lift to soups and salads.
In the Middle East, it adds freshness to stews and herb blends.
In many of these dishes, cilantro isn’t optional decoration. It’s structural. Remove it, and something feels unfinished. That’s important to remember before dismissing it too quickly.
What Does Cilantro Actually Taste Like?
To those who enjoy it, cilantro tastes fresh. Citrusy. Slightly grassy. A bit peppery. It has volatile compounds called aldehydes that give it that bright aroma. Those aldehydes are also found in citrus peel.
Which sounds lovely, right? Well. Here’s where it gets interesting.
Health & Green Goodness
Cilantro isn’t just a flavor bomb. It’s also packed with vitamins A, C, and K. It contains antioxidants and has been traditionally used to support digestion.
Some studies even suggest it may help bind certain heavy metals in the body, though let’s not turn it into a superhero cape just yet.
It’s an herb. A powerful one. But still an herb. And like most fresh herbs, it’s best used generously but thoughtfully.
Growing Your Own
Cilantro is surprisingly easy to grow. It prefers cooler temperatures and tends to bolt (flower quickly) in heat. When it bolts, the leaves change flavor and the plant shifts its energy to producing seeds, which we know as coriander seeds.
Yes. Same plant. Different stage. Different flavor. If you grow it yourself, harvest often and don’t let it sit too long. It likes attention. Kind of like some chefs I know.
The Soap Situation (Here We Go)
Now let’s talk about the elephant in the kitchen. Why cilantro tastes like soap to some people?
It comes down to genetics. Specifically, a gene called OR6A2.
This gene influences how sensitive you are to certain aldehydes, the same compounds that give cilantro its fresh aroma. For some people, their version of this gene makes them extremely sensitive to those aldehydes. Instead of “citrusy and bright,” their brain registers “soapy and metallic.”
They are not dramatic. They are not picky. Their brain is literally wired differently. Same herb. Different experience. And that’s kind of fascinating.
Studies suggest that around 4–14% of people carry this sensitivity, depending on cultural background and genetics. So, if you’re Team Soap, I see you. You’re not crazy. You just have very enthusiastic receptors.
Same, But Not The Same
Here’s what I love about this. Humans are the same. But not the same. We can eat the exact same leaf and experience something completely different.
Genetically.
Emotionally.
Physically.
One person tastes brightness.
Another tastes detergent.
That doesn’t make one right and the other wrong. But here’s my gentle nudge:
Even if you’re Team Soap, try it again once in a while. Sometimes preparation matters. Sometimes balance shifts perception. Sometimes your palate evolves.
And if after a few honest tries it still tastes like you’re chewing on a kitchen sponge? That’s okay too. Taste is personal. But trying is important.
Classic & Slightly Unexpected Pairings
Let’s end on something playful.
The classics:
• Tacos with fresh salsa
• Guacamole
• Vietnamese pho
• Indian chutneys
• Thai salads
Now the slightly adventurous:
• Cilantro with watermelon and feta
• Cilantro in a pineapple salsa
• Cilantro pesto (swap basil)
• Cilantro in a green apple dressing
• Cilantro with dark chocolate and chili (trust me… interesting)
It’s bold. It’s fresh. It demands balance. Just don’t turn it into radioactive green foam. Learned that one the hard way.
So, tell me
Are you Team Fresh?
Or Team Soap?
Have you ever had a cilantro disaster?
Or found a pairing that surprised you?
Next time you taste it, don’t just decide.
Pause.
Notice.
Maybe give it one more sniff.
After all…
You don’t eat soap, anyhow.
Until next time,
Yohan