Why Do Some People Hate Cilantro And Is There A Way To Make It Taste Normal

Cilantro—also known as coriander leaf—is one of the most widely used herbs in global cuisine. It features prominently in Mexican, Indian, Thai, Middle Eastern, and Chinese dishes, adding freshness and complexity to salsas, curries, soups, and salads. Yet, for a significant portion of the population, cilantro isn't refreshing at all. Instead, it tastes like soap, dirt, or something chemically unpleasant. This stark contrast in perception raises an important question: Why do some people hate cilantro so intensely? And more importantly, is there a way to make it taste normal?

The answer lies at the intersection of genetics, chemistry, and sensory psychology. Understanding this phenomenon not only demystifies a common culinary complaint but also offers practical solutions for those who want to enjoy cilantro without the off-putting aftertaste.

The Genetic Basis of Cilantro Aversion

The primary reason some people find cilantro repulsive is genetic. Research has identified a specific gene variant—OR6A2—that makes individuals highly sensitive to aldehyde compounds found in cilantro leaves. Aldehydes are organic molecules commonly associated with soaps, lotions, and even some insecticides. In cilantro, these compounds are naturally occurring and contribute to its distinctive aroma.

People with the OR6A2 gene variant have olfactory receptors that detect these aldehydes with exceptional clarity. As a result, their brains interpret the scent (and flavor) of cilantro not as fresh and citrusy, but as soapy or metallic. This isn’t a matter of preference—it’s a biological response hardwired into their DNA.

A 2012 study published in the journal Flavour analyzed over 14,000 participants and found that roughly 14% of the population reported disliking cilantro due to its soapy taste. The prevalence varied significantly by ethnicity: only about 3–5% of people of East Asian descent disliked cilantro, while up to 21% of those of European ancestry reported aversion. Among Middle Eastern and South Asian populations, where cilantro is a staple, dislike was less common, suggesting both genetic and cultural influences.

“Cilantro aversion is one of the clearest examples of how genetics directly influence food preferences. It’s not pickiness—it’s biology.” — Dr. Charles Spence, Sensory Scientist, University of Oxford

Chemistry Behind the Soapy Flavor

To understand why cilantro triggers such strong reactions, it helps to examine its chemical composition. Fresh cilantro contains several volatile compounds, including:

• Decanal – contributes a citrusy note
• Dodecanal – adds sharpness
• E-(2)-decenal – the key compound linked to the soapy taste

E-(2)-decenal is structurally similar to the aldehydes used in perfumes and cleaning products. For individuals with sensitive olfactory receptors, this similarity is unmistakable. Their brains essentially cross-wire the smell of cilantro with the smell of bar soap, leading to an immediate negative reaction.

Interestingly, cooking cilantro alters its chemical profile. Heat breaks down some of the volatile aldehydes, reducing their intensity. This is why many people who can’t stand raw cilantro tolerate it when cooked—especially in slow-simmered dishes like stews or curries.

Tip: If you're sensitive to raw cilantro, try using it in cooked dishes. Simmering or sautéing can mellow its flavor and reduce the soapy notes.

Can You Train Yourself to Like Cilantro?

While you can’t change your genes, you may be able to retrain your brain’s association with cilantro. Taste preferences are not fixed; they evolve through repeated exposure, context, and positive experiences. This concept, known as \"flavor learning,\" suggests that even genetically predisposed dislikes can be softened over time.

Here’s how it works: When you consume a food in a pleasant setting—paired with enjoyable flavors or during a satisfying meal—your brain begins to associate that food with reward rather than aversion. Over multiple exposures, the initial disgust can diminish.

Step-by-Step Guide to Reducing Cilantro Aversion

1. Start small: Add just one or two chopped leaves to a dish you already love, like guacamole or rice.
2. Cook it first: Use cilantro in soups, sauces, or stir-fries where heat reduces its volatile compounds.
3. Pair with fat or acid: Combine cilantro with lime juice, yogurt, or avocado—ingredients that balance bitterness and mask harsh notes.
4. Blend it: Puree cilantro into smoothies, chutneys, or pesto to dilute its flavor and texture.
5. Repeat consistently: Try cilantro in different forms weekly for 4–6 weeks to build familiarity.

A real-world example illustrates this well: Maria, a self-described “cilantro hater” from Chicago, avoided Mexican food for years because of the herb. After moving to Austin and regularly eating tacos from a local stand, she began noticing that the cilantro didn’t bother her as much—especially when paired with lime and grilled meat. Over six months, she gradually increased her intake. Today, she uses cilantro freely in her cooking and no longer detects the soapy taste.

Her experience aligns with research on sensory adaptation. Repeated exposure in positive contexts helped her brain override the initial genetic aversion.

Alternatives and Substitutes for Cilantro

For those who’ve tried and still can’t tolerate cilantro—no matter the preparation—there are excellent substitutes that mimic its freshness without triggering the soapy response.

Substitute	Best Used In	Why It Works
Parsley (flat-leaf)	Salsas, garnishes, tabbouleh	Offers similar texture and mild freshness without aldehydes
Thai basil	Curries, noodle dishes, Vietnamese cuisine	Adds aromatic lift with licorice notes; less likely to trigger aversion
Green onions (scallions)	Stir-fries, soups, tacos	Provides mild oniony bite and visual green appeal
Arugula (young leaves)	Salads, grain bowls, wraps	Peppery flavor adds complexity; blends well in mixed greens
Mint (sparingly)	Chutneys, yogurt sauces, summer rolls	Brings brightness; use lightly to avoid overpowering

These alternatives won’t replicate cilantro exactly, but they preserve the culinary function of adding freshness and color to dishes. Chefs often use them in restaurants catering to diverse palates, ensuring everyone can enjoy a dish regardless of genetic sensitivities.

Practical Tips for Cooking With Cilantro (For Everyone)

Whether you love it or hate it, understanding how to handle cilantro can improve your cooking experience. Here are actionable tips based on culinary best practices:

Tip: Always add raw cilantro at the end of cooking to preserve its bright flavor and vibrant color.

• Wash thoroughly: Cilantro tends to trap dirt and sand. Soak it in cold water, swish gently, then pat dry.
• Remove thick stems: The lower part of the stem can be fibrous. Use only tender upper stems and leaves.
• Chop just before use: Pre-chopped cilantro oxidizes quickly and loses flavor.
• Store properly: Keep bunches in a glass of water (like flowers) in the fridge, covered loosely with a plastic bag. Change water every two days.
• Freeze for later: Chop and freeze in ice cube trays with olive oil or water for use in cooked dishes.

Chef’s Checklist: Maximizing Cilantro’s Appeal

1. Use fresh, crisp leaves—not wilted or yellowing ones
2. Balanced pairing: Combine with lime, garlic, chili, or cumin to enhance synergy
3. Texture contrast: Add at the last moment for maximum freshness
4. Portion control: A little goes a long way; overuse can overwhelm
5. Know your audience: Offer cilantro on the side when serving others

Frequently Asked Questions

Is cilantro intolerance a sign of a health problem?

No. Disliking cilantro due to its soapy taste is not a medical condition or allergy. It’s a genetically influenced sensory perception. True cilantro allergies are rare and typically involve symptoms like itching, swelling, or digestive distress—not just taste aversion.

Can children grow out of hating cilantro?

Possibly. While the genetic sensitivity remains, children’s taste preferences evolve rapidly. Early exposure to cilantro in positive contexts (e.g., favorite family meals) can help normalize its flavor over time. Many adults report developing a liking for foods they once rejected as kids.

Does everyone perceive cilantro the same way?

No. Perception varies widely. Some people detect only a mild, lemony freshness. Others experience intense soapiness. A small group reports no distinct flavor at all. This variation underscores the role of individual biology in taste experience.

Conclusion: Embracing Culinary Diversity

The debate over cilantro isn’t just about taste—it’s a reminder that food is deeply personal. What one person finds delightful, another may find repulsive, and that’s perfectly normal. The existence of genetic differences in flavor perception enriches our understanding of human diversity and highlights the importance of empathy in shared meals.

If you’re among those who hate cilantro, know that your reaction is valid and biologically grounded. But with patience and experimentation, you may find ways to enjoy dishes that include it—or discover satisfying alternatives that work for your palate. And if you love cilantro, consider offering it on the side when cooking for others. A simple gesture like that can make a world of difference.

💬 What’s your relationship with cilantro—love, hate, or indifference? Share your story in the comments and help others navigate this flavorful divide.