Bold truth: cilantro divides kitchens the way spicy debates divide dinner tables. Lidia Bastianich, a formidable figure in Italian-American cooking whose career spans restaurants, cookbooks, TV programs, and a prestigious partnership with New York’s Eataly, has broadened her horizons far beyond Italy’s borders. She’s explored flavors from Asia to Mexico, yet she draws a hard line at cilantro: she can’t stand it.
In an interview with In Kansas City, she explained, “There is something about [cilantro] that makes me feel like I have a mouthful of soap when I taste it. It must be in my genes.” This isn’t a lone sensation. Cilantro is famously polarizing: some people adore it, while others experience a soapy aftertaste. It’s the same sensation that reportedly discouraged legends like Julia Child and even some beloved chefs, including Ina Garten, from embracing the herb. Bastianich’s genetics appear to align with a real, documented perceptual difference rather than a whim.
Genetic tasting differences do seem to explain the divide. Research suggests that certain people perceive cilantro’s compounds as soapy or metallic, influencing how—or whether—they want to eat it. Paradoxically, cultures that rely heavily on cilantro, such as Mexican and Indian cuisines, actually exhibit fewer people with this genetic trait, though it still exists among some individuals.
If you’re in the cilantro camp, you have plenty of flavorful allies. If you’d rather avoid the herb but still crave bright, fresh notes, there are several effective substitutes. Culantro, a lesser-known herb sometimes used in place of cilantro, offers a parsley- and lemon-like brightness that can stand up to salsas and garnishes. Parsley can provide a clean, green lift where cilantro once lived, while basil brings a sweet, fragrant warmth to many dishes. A squeeze of fresh lime can add acidity and freshness without introducing the herb itself. Dill and mint offer their own aromatic profiles, and arugula can add a peppery bite that makes dishes feel lively.
You can even blend herbs to create layered complexity: parsley with a touch of basil, or cilantro-free blends that echo the citrusy brightness cilantro would have provided. Some cilantro enthusiasts may insist there’s no real substitute, but cooking rewards experimentation. With a little curiosity, you can recreate vibrant, fresh flavors in Mexican, Asian, Indian, or Central American recipes without cilantro—and you might discover new favorites along the way.
