Why Do People Hate Cilantro And Is It Genetic Or Learned Taste

Cilantro—also known as coriander leaves—is one of the most divisive herbs in global cuisine. To some, its bright, citrusy flavor enhances salsas, curries, and salads. To others, it tastes like soap, metal, or even decaying insects. This stark contrast in perception has sparked decades of culinary debate and scientific inquiry. Is the aversion to cilantro rooted in genetics, shaped by experience, or influenced by culture? The answer lies at the intersection of biology, psychology, and environment.

Understanding why cilantro elicits such extreme reactions offers insight into how taste works, how genes influence perception, and how personal history shapes food preferences. For chefs, home cooks, and curious eaters alike, unraveling this mystery can lead to more inclusive cooking practices and deeper appreciation for sensory diversity.

The Science of Taste: How We Perceive Flavor

Taste is not just a function of the tongue. It’s a multisensory experience involving smell, texture, temperature, and even visual cues. The human tongue detects five basic tastes: sweet, sour, salty, bitter, and umami. However, the complex perception of flavor—like whether cilantro tastes refreshing or repulsive—largely depends on the olfactory system, which interprets volatile compounds released when we chew.

Cilantro contains a group of chemical compounds called aldehydes. These are also found in soaps, lotions, and, notably, the defensive secretions of some insects. For certain individuals, the brain links these aldehydes to unpleasant odors, leading to an immediate negative reaction. This isn’t imagination—it’s neurochemistry in action.

Research shows that people who dislike cilantro are often highly sensitive to specific aldehyde molecules, particularly (E)-2-alkenals. These compounds dominate cilantro’s aroma profile. When someone describes cilantro as “soapy,” they’re likely detecting these shared chemical notes between the herb and cleaning products.

Genetic Influence: The Role of OR6A2

One of the strongest pieces of evidence supporting a genetic basis for cilantro aversion centers on a gene called OR6A2. Located on chromosome 11, this gene encodes an olfactory receptor particularly sensitive to aldehyde compounds.

A 2012 study published in Flavour analyzed data from over 25,000 participants and found a clear correlation between variations in the OR6A2 gene and cilantro dislike. Individuals with a specific single nucleotide polymorphism (SNP) near this gene were significantly more likely to describe cilantro as soapy. This genetic variant appears to heighten sensitivity to aldehydes, making the herb’s scent overwhelming or offensive.

“About 4–14% of the population carries a genetic variant that makes cilantro smell like soap. It’s one of the clearest examples of how DNA shapes our sensory world.” — Dr. Charles J. Wysocki, Monell Chemical Senses Center

However, genetics alone don’t tell the whole story. While OR6A2 plays a major role, it doesn’t fully determine cilantro preference. Some people with the “soapy” gene variant still enjoy the herb, while others without it may dislike it. This suggests that environmental and psychological factors also contribute.

Learned Taste and Cultural Exposure

While genes may set the stage, experience often directs the performance. Taste preferences are heavily shaped by early dietary exposure. Children raised in households where cilantro is commonly used—such as in Mexican, Indian, Thai, or Middle Eastern cuisines—are far more likely to accept and enjoy it.

This phenomenon is known as taste imprinting. Repeated exposure during formative years conditions the brain to associate certain flavors with safety, comfort, and pleasure. Conversely, lack of exposure can make unfamiliar tastes seem threatening or unpalatable.

Consider a child in the U.S. Midwest who rarely encounters cilantro before adolescence. Their first bite of guacamole might trigger surprise or disgust—not because of genetics, but because their palate isn’t accustomed to the herb’s volatile compounds. With repeated, positive experiences—especially when paired with enjoyable foods like tacos or curries—aversion can diminish or disappear entirely.

Tip: Introduce cilantro gradually in familiar dishes. Mix finely chopped leaves into scrambled eggs, hummus, or rice bowls to ease into its flavor.

Is Cilantro Aversion Permanent?

For many, cilantro dislike softens over time. This adaptability highlights the plasticity of human taste perception. The brain can rewire associations through repeated, positive exposure—a process known as sensory habituation.

Here’s a realistic example: Maria, a nurse from Ohio, avoided Mexican food for years because she hated the “soapy garnish” on her tacos. After dating someone who cooked authentic meals weekly, she began tasting cilantro in small amounts. Over six months, her aversion faded. Now, she adds it liberally to soups and salsas. Her genetics didn’t change—but her brain’s interpretation of the flavor did.

This kind of transformation is common. A 2019 survey by the American Society of Nutrition found that nearly 30% of self-reported cilantro haters said their opinion had improved with age and exposure. For those willing to experiment, overcoming cilantro aversion is often a matter of patience and context.

Step-by-Step Guide to Developing a Taste for Cilantro

1. Start small: Add a single leaf or a pinch of chopped cilantro to a dish you already love.
2. Cook it lightly: Heat reduces the volatility of aldehydes. Try sautéing or blending cilantro into sauces.
3. Pair with fat: Combine with avocado, yogurt, or cheese—rich textures can mellow sharp flavors.
4. Use roots and stems: These have a milder, earthier taste than leaves and work well in curries and broths.
5. Track your progress: Note your reactions over time. Small improvements build confidence.

Global Perspectives: Cilantro in World Cuisines

Cultural context dramatically influences cilantro acceptance. In countries where it’s a staple—like Thailand, Morocco, or Mexico—dislike is rare. In contrast, Western nations with lower usage report higher rates of aversion.

A cross-cultural analysis reveals striking patterns:

Region	Cilantro Usage	Reported Dislike Rate
Mexico	Essential in salsas, moles, tacos	~3%
India	Used in chutneys, curries, raita	~5%
United States	Common in Tex-Mex, salads	~14–21%
United Kingdom	Limited use, often garnish-only	~17%
Japan	Niche use in fusion dishes	~23%

The data suggest that frequent, normalized exposure correlates with lower rejection rates. In cultures where cilantro is woven into daily meals, it’s perceived not as a bold flavor but as a background note—much like how parsley is treated in Europe.

Do’s and Don’ts for Cooking with Cilantro

Whether you love it or serve it reluctantly, handling cilantro properly can make a difference in how it’s received.

Do	Don’t
Add fresh cilantro at the end of cooking to preserve brightness	Boil cilantro for long periods—it becomes bitter and slimy
Wash and dry leaves thoroughly to remove dirt and reduce bitterness	Serve wilted or browned cilantro—it amplifies off-flavors
Offer alternatives like parsley or basil for guests who dislike it	Force cilantro on someone who hates it—it deepens negative associations
Use stems in stocks and roots in spice pastes for deeper flavor	Assume everyone can taste it the same way—perception varies widely

Frequently Asked Questions

Can you be allergic to cilantro?

True allergies to cilantro are rare but possible. Symptoms include itching, swelling, or digestive distress shortly after consumption. More commonly, people experience oral allergy syndrome (OAS), especially if they’re allergic to related plants like carrots or mugwort. If you suspect an allergy, consult an allergist.

Is there a substitute for cilantro that tastes similar?

Flat-leaf parsley is the closest neutral substitute in appearance and texture, though it lacks the citrusy punch. For a bolder alternative, try culantro (recao), which has a stronger, more persistent flavor and is common in Caribbean and Latin American cooking. Basil or mint can also work in certain dishes, depending on the cuisine.

Does cooking cilantro remove the soapy taste?

Yes, to some extent. Heat breaks down volatile aldehydes, reducing the soapy aroma. Chopping and letting cilantro sit for a few minutes before use can also help dissipate strong compounds. Blending it into sauces, salsas, or smoothies distributes the flavor more evenly and lessens its intensity.

Practical Tips for Home Cooks and Restaurants

• Label dishes clearly: If cilantro is a key ingredient, note it on menus or recipe cards to avoid disappointing guests.
• Offer a side option: Serve cilantro on the side so diners can choose their level of exposure.
• Educate gently: Explain that cilantro’s reputation isn’t about being “picky”—it’s rooted in real biological differences.
• Experiment with varieties: Some heirloom or hydroponic cilantro strains claim milder flavors, though research is limited.

Tip: Store cilantro like fresh flowers—trim stems, place in water, and cover loosely with a bag in the fridge. It stays vibrant up to two weeks.

Conclusion: Embracing Sensory Diversity

The divide over cilantro isn’t just about food—it’s a window into human individuality. Our palates are shaped by a complex interplay of genes, upbringing, and experience. What tastes like soap to one person can taste like sunshine to another. Rather than viewing cilantro hatred as a quirk, we should recognize it as a legitimate variation in sensory perception.

For those who dislike cilantro, know that your reaction is valid and biologically grounded. You’re not broken—you’re different. And for lovers of the herb, consider offering alternatives with empathy. Great cooking isn’t just about bold flavors; it’s about creating experiences that welcome everyone to the table.

🚀 Ready to explore your taste profile? Take a small sprig of cilantro, crush it, and smell it closely. Does it evoke soap, citrus, or something else? Share your experience in the comments and help others understand the fascinating spectrum of human flavor perception.