Cilantro Cilantro Cilantro - Why You Got Act Like That
As Tellïo walks through the produce section at a local supermarket, he walks away from grabbing a bunch of cilantro. However, his discipline lacks strength. The man gave in and bought 3 bunches and took them home to dice them up into small pieces to add to his stir-fry. His admiration for the herb is maddening to the point that he has professed to his peers that he would even consider naming his child cilantro with an s for aesthetic purposes as a tribute to the herb - this would certainly cause some friction in the household.
Besides being the point, cilantro is a popular herb in several cultures and the cost of a bunch is relatively inexpensive. The last bunch of cilantro Tellïo purchase cost approximately 1 USD. But cilantro is a polarizing food item. It's hit or miss, rarely falling on the middle of the likeability spectrum. It tastes delicious to some, while soapy to others. Why does this phenomenon occur?
One factor to consider is the individual's genes and their olfactory receptors - essentially they are "nose antennas." Each receptor can "catch" a particular smell molecule (like a radio station tuned to a specific frequency). The moment a smell molecule lands on a receptor, it sends an electrical signal to your brain that says, “Hey, I smell coffee!” or “This smells like roses.” To build a full smell picture, the brain combines signals from different receptors, like mixing colors to paint a picture. It's estimated that humans have about 400 different types of smell antennas, and they are able to detect thousands of scents by mixing and matching signals.
Cilantro is a herb that contains natural chemicals called aldehydes (also found in soap and some bugs). The aldehydes smell fresh and citrusy to most people. Some people inherit an aldehyde-sensitive version of the OR6A2 smell receptor gene. There's a smell-taste teamwork aspect to the "soapy" effect, which has more to do with the way your nose and brain process smell than taste.
The "taste" you experience when eating is actually a combination of tongue taste and nose smell (called flavor). In your mouth, you can only detect sweetness, sourness, saltiness, bitterness, and umami. Other flavors, such as "citrusy," "minty," or "soapy," arise from aroma molecules traveling up the back of your throat. Those two inputs are combined in your brain to create a single experience.
In other words, if your OR6A2 smell receptor screams “SOAP!” in response to cilantro's aldehydes, your brain interprets the flavor as soapy, even though the tongue itself doesn't taste soap. It’s basically your nose sending a dramatic text to your brain:
“THIS IS SOAP”
… and your brain replies "Got it — we’ll tell the tongue.”
Ever wonder why some “cilantro haters” can tolerate it in cooked soups, stews, or salsas, but not raw in salads or garnishes?
Crushing or chopping cilantro releases enzymes that break down the aldehydes. It can slightly change the scent profile, making it smell fresher.
In the process of cooking cilantro, some aldehydes can be destroyed or evaporated completely. Longer it's cooked, the weaker the soapy note becomes.
These are some handy cooking tips to remember if your household is split in half on cilantro. At the end of the day, cilantro is an exciting herb and a green one too. This means it contains chlorophyll - the compound that gives leafy greens their pigment. Additionally, chlorophyll supports detoxification, freshens the breath, boosts healing, and helps with digestion and energy. As Always, Stay Strong & Stay Vivid!
Reference
Spence, C. (2023). Coriander (cilantro): a most divisive herb. International Journal of Gastronomy and Food Science, 33.
Scandar S, Zadra C, Marcotullio MC. Coriander (Coriandrum sativum) Polyphenols and Their Nutraceutical Value against Obesity and Metabolic Syndrome. Molecules. 2023 May 19;28(10):4187. doi: 10.3390/molecules28104187. PMID: 37241925; PMCID: PMC10220854.