Cilantro tastes like soap to some people mostly because of genetics , plus a bit of brain chemistry and culture mixed in.

The quick answer

For many people, a variation in a smell-receptor gene (often called the OR6A2 “cilantro gene”) makes them especially sensitive to certain aldehydes in cilantro that are also found in soaps and cleaning products. Your nose and brain label those aromas as “soapy,” and because smell and taste are tightly linked, the whole herb ends up tasting like a bar of dish soap instead of something fresh and herbal.

The science in plain language

  • Cilantro leaves contain aromatic compounds called aldehydes , including molecules very similar to the ones used to scent soaps and detergents.
  • Most people’s brains read those aldehydes as “fresh, citrusy, green.”
  • If you have certain variants of a smell receptor gene (commonly OR6A2, and probably a few others), your receptors fire more strongly to those aldehydes.
  • Your brain then categorizes that smell as “chemical/soapy,” so the flavor follows that label.

Think of it like this: two people are listening to the same song, but one pair of headphones exaggerates the treble so much that it sounds screechy. The song didn’t change, but the hardware did. Your receptors are the “headphones” here.

Why some people love it and others hate it

There’s a strong love–hate split with cilantro:

  • A minority of people (often estimated around 10–20% in some groups) report a soapy or foul taste.
  • Others experience cilantro as bright, lemony, or cooling and can’t understand what the fuss is about.
  • The difference isn’t about being “picky” – it’s about how your sensory hardware is tuned.

Culture also matters. In cuisines where cilantro is common (Mexican, Indian, Thai, Vietnamese, Middle Eastern), people grow up with the flavor, so the brain learns to tag that smell as “food” and “delicious” rather than “cleaning product.” Repeated positive exposure can soften the aversion even if the gene is still there.

Can your cilantro taste change over time?

Interestingly, some people notice that cilantro:

  • Tastes more acceptable as they age.
  • Goes from inedible to “okay in salsa, but not by itself.”
  • Seems less soapy when finely chopped or cooked.

A few reasons this can happen:

  • Brain re-training: The more your brain sees a smell paired with enjoyable food and social experiences, the less it flags it as “bad.”
  • Enzyme effects: Chopping, pounding, or blending cilantro breaks down some aldehydes, which can dial down the soapy edge.
  • Shifting sensitivity: Taste and smell sensitivity can change with age, hormones, medications, and health, sometimes making strong aversions less intense.

It doesn’t mean the gene disappears; it just means your perception can move from “intense soap” toward “tolerable” or even “kind of nice in small amounts.”

Practical tips if cilantro tastes like soap to you

If cilantro ruins dishes for you, you’re not imagining it – but you can sometimes work around it:

  1. Use it processed, not raw-whole
    • Try it very finely chopped, mashed into guacamole, or blended into sauces.
    • This can reduce the sharp, soapy aroma.
  2. Add it at the end or swap herbs
    • Use parsley, mint, basil, or a mix as a stand‑in in many recipes.
    • Add a tiny amount of cilantro at the very end so it’s more of a background note.
  3. Pair it with strong flavors
    • Acid (lime, lemon, vinegar), fat (avocado, yogurt, sour cream), and salt can all help balance the soapy perception.
    • In salsa or chutney, the mix of tomato, chili, onion, and acid often makes the cilantro less dominant.
  4. Accept that dislike is valid
    • You’re not “picky” or “wrong” – your sensory wiring is just different.
    • If it never becomes tolerable, substitutes are completely fine.

A quick perspective

Cilantro is a neat example of how flavor isn’t just about what’s in the food , but also about:

  • Your genes.
  • Your personal sensory wiring.
  • Your cultural experiences and memories.

So if cilantro tastes like soap to you, it really is the same plant everyone else is eating – your brain just reads its “signal” in a very different way.