Why it tastes like soap to some and superfood magic to others
Cilantro is one of the most polarizing ingredients out there. I have friends who love it, sprinkle it on everything, and swear by its bright, citrusy flavor. And then there are the others. The ones who take one bite and declare it tastes exactly like soap. So, what gives?
Turns out, it’s chemical. More specifically, it’s genetic. Several studies, including one from 2012, point to a gene cluster on chromosome 11 responsible for how we experience the flavor and aroma of cilantro. One gene in particular, OR6A2, is highly sensitive to the aldehydes that give cilantro its signature scent. These are the same aldehydes found in soap, so if you’ve ever had that soapy-cilantro experience, your genes may be to blame. Research also shows this aversion is more common in women than men and happens more often in people of European descent compared to those from Africa, Latin America, South America, and across much of Asia.
But here’s where it gets interesting. Genes aren’t everything. That’s right. Genetics are not destiny. Enter epigenetics, which is the science of how our behaviors and environment can influence how genes express themselves. (We’ll save the full deep dive into that for another day.) For now, know this: repeated positive exposure to cilantro may actually change how you perceive it. According to the Cleveland Clinic, crushing the leaves before eating them may help mellow out the flavor for cilantro-skeptics. So, if you’re on the fence, there’s hope.
So what’s the big deal with cilantro anyway? Why add it to your regular rotation of herbs and spices? Let’s start with a little botany. Cilantro refers to the leaves of the plant, while the seeds are called coriander. The plant itself belongs to the same family as parsley, carrots, and celery. Nutritionally speaking, cilantro won’t fill you up. One full cup of raw cilantro has only about 3.7 calories, 0.1g of fat, 0.1g of carbs, and 0.3g of protein. That said, we’re not eating it by the cupful. The real magic lies in the micronutrients and its potential health benefits.
Cilantro contains small amounts of vitamin C, vitamin A, and vitamin K, plus folate, potassium, manganese, and a whole host of antioxidants like beta carotene, lutein, and zeaxanthin. These compounds are being studied for their potential anti-cancer and anti-inflammatory effects. In one lab study, cilantro reduced the expression of certain genes in prostate cancer cells and made the cells less likely to spread or clump together. Another study used an extract of cilantro’s leaves, stems, and roots and found it helped prevent damage in human breast cancer cells caused by oxidative stress. To be clear, these were test-tube studies, not human trials, but they’re a promising start.
Speaking of promising, a 2015 study on mice found coriander seed extract had a measurable effect on pain relief, possibly by interacting with the body’s opioid system. When researchers used naloxone (the drug that reverses opioid effects), it blocked the coriander’s pain-relieving effects, which suggests the plant may play a role in managing pain and inflammation. That’s pretty cool.
Cilantro may also help protect skin from UVB sun damage, thanks again to its antioxidants. Studies using cilantro extracts showed protection for skin cells in both humans and mice. There’s more. Cilantro has antifungal properties and might help combat Candida overgrowth. It also contains a compound called dodecenal, which has shown antibacterial effects against salmonella. That could explain why cilantro may act as a natural food preservative too.
Some people say cilantro helps with nausea, and there’s anecdotal evidence that it can reduce how much salt you need in your cooking since it adds a punch of flavor. Makes sense. If you’re trying to cut back on sodium, tossing in a handful of cilantro might help keep things tasty without reaching for the salt shaker.
If you’re ready to give cilantro another shot, you’ve got options. Sprinkle it on soups, curries, salads, tacos, or roasted veggies. Add it to homemade salsas or throw it in at the end of cooking for a fresh burst of flavor. You can even blend it into a pesto or chimichurri. Just don’t cook it too long or it’ll lose its flavor. Think raw or just-added.
Of course, if you’re allergic, skip it. But if you’re just a former soap-taster who’s curious, maybe add a little to this week’s grocery list. Who knows? It might become a new favorite or at least a new way to shake things up. Because in the kitchen, and in life, a little variety keeps things interesting.