How true. If I didnt know that stuff was made from cilantro, I would have a hard time guessing that was the case. Which, for something as strong as cilantro, is saying something.
What a waste of money that jar was.
Not just soap - Irish Spring. I have long had a theory that those of us who hate cilantro are also those whose Mothers washed our mouths out with soap as a punishment.
In High School biology class, we were presented with a board of about 100 little slips of paper, each of which we were to taste/smell and report on the perception. I tated/smelled about 80 different things, my classmates averaged 20. There was one guy who, although he only tasted less than thirty, tasted two of the ones I didn’t.
Chemical receptors are genetically there, or not. Some are in the taste buds, most are in the olfactory center, which for some reason is very poorly understood.
I am not a “Supertaster” (I love broccoli and brussels sprouts, for instance) but I can taste and smell many things most people can’t.
There are also those who simply have more taste buds per square inch than the rest of us. I’m on the high side of normal there. But for them, a little goes a long way, and they really tend to prefer very plain dishes, with the tiniest touch of spice.
Same here and “molecule” is barely hyperbole for me. I can almost always detect even minuscule amounts.
Hate the stuff.
My GF loves it though.
I don’t love it, but it definitely adds the perfect touch to certain dishes.
IME cilantro loses its taste quite quickly. You want to have it as fresh as possible. It’s also one of those strange herbs that don’t taste of anything much anything pure, but do add a lot of flavor to certain dishes.
Actually, my option is: doesn’t taste like anything to me, I don’t really notice it in any dish.
Cilantro is easily confused with Flat Italian Parsley, which hardly tastes of anything. Sometimes I think non-haters must be eating a lot of mislabeled parsley but I’m sure that’s just in my imagination.
BTW, as a hater, I have never noticed cilantro to lose its taste quickly over time, or to lack a distinctive (vile) taste all on its own.
I like cilantro-in small doses. Why reestaurants cover your food with it is a mystery. Anyway, I prefer the dried version (coriander)-it seems to have a more subtle, sweeter flavor.
Sorry! It didn’t even occur to me that some can’t even detect cilantro’s flavor (in the same way it wouldn’t occur to me that someone can’t detect onion or garlic).
But your distinction is noted. 
I know the difference between flat leaf parsley and cilantro (and celery). IMHO flat parsley has a more pronounced taste and smell. Cilantro creates more of a peppery sensation than a “real” taste, to me. I can’t taste the soap, so that may be why it works the other way around for you.
I love cilantro. I barely cook anything, but cilantro is one of the five spices/seasonings I own.
Interestingly, my mother also loves it, my father has no opinion as to him it pretty much has no taste, and my sister loathes it.
If you like broccoli and brussels sprouts your taste is less than “super”? Really?
There goes more evidence of my horrifically flawed tastebuds.
By the way, I am sorry if my remarks have offended any cilantro-is-soapy detestors. I didn’t mean to get you in a lather. I must have imbibed too much suds before posting. Just scrub all those comments.
I want to start with a clean slate. 
No soap here, but it’s an acquired taste for some. It’s definitely in the “less is better” category for me, as it can overpower a dish.