Sounds like childhood taste preference against bitterness changes with susceptibility to alkaloids [1]. I disliked cilantro for the same reason as a child, and

Sounds like childhood taste preference against bitterness changes with susceptibility to alkaloids [1]. I disliked cilantro for the same reason as a child, and I still have an aversion to cruciferous vegetables because of the saliva compound that makes them taste objectionable (they're also being bred to contain less sulfur, so Brussels sprouts today probably are better than you might remember them being). I can detect a very low threshold of even the mildest cabbage in anything, which has made me a target for Korean women throughout my life. Tasting like soap doesn't mean you can't enjoy cilantro, though, and while I still don't favor the fresh leaves plain, I use them liberally as an ingredient and dry fry them with the stems for my Sichuan and Mexican cooking. [1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4654709/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4654709/