A polarizing fresh herb that's central to Mexican, Indian, Thai, Vietnamese, and Middle Eastern cuisines — and tastes like soap to people with specific olfactory genetics.
“Cilantro” vs “coriander”
The same plant, different parts:
- Cilantro — the fresh leaves (American/Spanish term)
- Coriander — the dried seeds (American term); fresh leaves elsewhere
- Chinese parsley / dhania — alternative names
In British and Indian English, “coriander” refers to both leaves and seeds, which can confuse American cooks reading British recipes.
The leaves and seeds taste completely different — leaves are bright/citrusy/herbal; seeds are warm/orangey/earthy. They’re effectively two different ingredients from one plant.
The soap gene
About 4-14% of people perceive cilantro as soapy — a genetically determined olfactory response linked to variants in the OR6A2 gene. The variant gene encodes an olfactory receptor sensitive to aldehydes that occur naturally in cilantro leaves; people with the variant detect them as soap-like compounds.
This is genuine biological difference, not preference. Cilantro-haters aren’t being picky — their nervous system genuinely encodes the smell differently.
Bolts in heat
Cilantro is a cool-season herb that bolts (flowers and goes to seed) rapidly in summer heat. A planted patch typically yields just 4-6 weeks of leafy harvest before flowering ends leaf production. Successive plantings every 2-3 weeks help maintain a steady supply.
The bolting isn’t a total loss — the seeds become coriander, and the flowers are edible too. But for dedicated cilantro-leaf use, climate or season matters.
Find more vegetables by letter
Cilantro starts with C and ends with O. Browse other vegetables along the same letter.
Vegetables that contain a letter from "Cilantro":