Cilantro
Cilantro is the leafy herb from Coriandrum sativum, commonly used fresh in cuisine. It is a notable source of vitamin K and contains volatile compounds that contribute to its distinctive flavor and aroma.
Also known as: coriander leaves, fresh coriander, Coriander leaf, Chinese parsley, Dhania
Scientific & Editorial Standard: This information is synthesized from peer-reviewed databases (such as PubMed, NIH, NHS, and Mayo Clinic) and validated using multi-model cross-referencing by the Plateify Editorial Team. It is intended for educational purposes and is not medical advice. If you suspect food sensitivities, consult a healthcare provider.
Cilantro (Coriandrum sativum) is the fresh leaf herb distinct from coriander, which refers to the plant's dried seed. Native to southern Europe and western Asia, cilantro is widely used in Latin American, Asian, and Middle Eastern cuisines as a fresh garnish or ingredient in salsas, curries, chutneys, and soups. It is available year-round in most grocery stores, either fresh, frozen, or dried, though fresh cilantro is most common.
One cup of fresh cilantro leaves (approximately 16 grams) provides approximately 50 micrograms of vitamin K (about 42% of the Daily Value), a small amount of vitamin A, and minimal calories or macronutrients. Cilantro contains volatile oils including linalool and geraniol, as well as aliphatic aldehyde compounds that contribute to its characteristic flavor and aroma. These compounds are not known to significantly affect digestion or gut function in typical culinary portions. Cilantro is low in fiber and does not act as a prebiotic.
Taste Perception and Genetic Variation
Approximately 4–14% of people experience cilantro as soapy or unpleasant due to a genetic variation affecting olfactory receptors, particularly the OR6A2 gene. This variant is associated with heightened sensitivity to the aliphatic aldehyde compounds in cilantro. This is a sensory perception difference, not a toxicity or allergy, and does not reflect a problem with the herb itself. Individuals with this variant can safely consume cilantro; the taste experience simply differs significantly.
Allergenicity and Safety
Cilantro is not a common allergen in most populations. Contact dermatitis or oral allergic syndrome is rare but documented in sensitive individuals, typically those with existing plant-based allergies. No established contraindications exist for general populations. Cilantro contains small amounts of oxalates; individuals with kidney disease or a history of oxalate kidney stones should discuss significant changes to their herb and vegetable intake with a healthcare provider, though standard culinary use is not considered a concern for most people. Standard culinary use poses no safety concern for most adults and children.
Frequently Asked Questions
Why does cilantro taste like soap to some people?
About 4–14% of people carry a genetic variant in the OR6A2 olfactory receptor gene that causes them to perceive the aliphatic aldehyde compounds in cilantro as soapy. This is a genetic sensory difference, not a sign of spoilage or contamination, and does not reflect any toxicity in the herb.
Is cilantro nutritionally significant?
Cilantro in typical garnish amounts contributes minimal calories, protein, or fat. However, a full cup of fresh cilantro provides a meaningful amount of vitamin K, making it a notable source of that nutrient if consumed in larger amounts. Its primary role in most dishes is flavoring rather than nutritional density.
Can cilantro cause allergies?
True allergies to cilantro are rare. Contact dermatitis or oral itching may occur in individuals with existing plant allergies, but cilantro is not classified as a common allergen. Most people tolerate it safely in normal food quantities.
Sources
- FoodData Central – Cilantro, raw — USDA
- Genetic variation and cilantro taste perception (OR6A2) — PubMed / NCBI
Educational content: This page is for general informational purposes only. Individual responses to foods vary widely. If you suspect a food allergy or sensitivity, consult a licensed dietitian, allergist, or physician before making dietary changes. Full disclaimer
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