Cilantro is an herb that tastes like soap to some people. This is due to a genetic variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves. This genetic quirk is usually only found in a small percentage of the population, though it varies geographically. East Asians have the highest incidence of this variation, with some studies showing that nearly 20% of the population experiences soapy-tasting cilantro. Interestingly, places where cilantro is especially popular, such as Central America and India, have fewer people with these genes, which might explain how the herb was able to become such a mainstay in those regions.

There is some evidence that cilantro-haters can overcome their aversion with repeated exposure to the herb, especially if it is crushed rather than served whole, but many people simply choose to go with their genetic inclinations and avoid its soapiness altogether. If you are one of those people, you can still use coriander seeds, which are the dried seeds of the cilantro plant, as they do not have the same soapy taste. If you simply can’t warm up to cilantro, other options exist. One common substitute is parsley, which is very similar to cilantro but more mild in flavor.