Have you ever sat down to enjoy a taco, a bowl of pho, or a fresh salsa, only to think, “Why does this taste like dish soap?” If so, you’re definitely not alone.

Cilantro is one of the most polarizing herbs in the world. Some people love its bright, fresh flavor and can’t imagine cooking without it. Others find it so unpleasant that even a tiny sprig can ruin an entire meal. The good news? If cilantro tastes like soap to you, you’re not being picky. There’s actually science behind it.

The culprit is your DNA.

Cilantro contains natural compounds called aldehydes, which give the herb its distinctive aroma and flavor. The interesting part is that some of these same compounds are also found in soaps, lotions, and detergents. While many people perceive these compounds as fresh, citrusy, or slightly peppery, others are genetically wired to detect them differently.

Researchers have found that certain people carry a variation of a gene called OR6A2, which makes them especially sensitive to these aldehydes. In other words, when cilantro hits their taste buds, their brains interpret some of the flavors as soap-like. So if you’ve always wondered why your friends rave about cilantro while you’re reaching for a napkin to wipe the taste away, genetics may be the reason.

Of course, genes aren’t the whole story. Culture and exposure can also influence how we experience flavors. People who grow up eating cilantro regularly may become more accustomed to its taste. Still, for many so-called “soap tasters,” cilantro never quite becomes enjoyable.

Fortunately, that doesn’t mean you have to avoid recipes that call for it.

One excellent substitute is papalo, an herb commonly used in parts of Mexico and Central America. Papalo has a vibrant, bold flavor with hints of citrus and pepper. Some people describe it as a distant cousin of cilantro, but without the soapy notes. It’s especially delicious in tacos, sandwiches, salsas, and fresh salads. Since papalo is more potent than cilantro, you’ll usually need a little less of it in recipes.

Another great option is rau ram, often called Vietnamese coriander. This herb is widely used in Southeast Asian cooking and offers a fresh, aromatic flavor with subtle lemony and peppery undertones. While it doesn’t taste exactly like cilantro, it fills a similar role by adding brightness and complexity to dishes. Rau ram works particularly well in soups, noodle dishes, spring rolls, and herb platters.

The key when adapting recipes isn’t to find an exact cilantro clone. Instead, it’s about preserving the freshness and herbal character that cilantro brings to a dish. Papalo adds boldness and citrus notes, while rau ram contributes freshness with a gentle kick of spice. Both can help recreate the balance a recipe needs without triggering the dreaded soap flavor.

So the next time someone tells you cilantro is delicious and you can’t understand why, remember: you’re probably not tasting the same thing they are. Thanks to a quirk of genetics, your taste buds may be telling a completely different story. And with flavorful alternatives like papalo and rau ram, you don’t have to miss out on great recipes just because cilantro and your DNA don’t get along.