Why Do Some People Hate Cilantro And Taste Soap Instead Genetics Explained

For many, cilantro is a vibrant, citrusy herb that brightens salsas, curries, and salads. But for others, it’s an abomination—something that smells like a bar of Irish Spring and tastes like dishwater. If you’ve ever recoiled from a spoonful of guacamole or picked around fresh herbs in a Thai curry, you’re not alone. The reason isn’t pickiness or acquired aversion—it’s written in your DNA.

The sharp divide in cilantro perception has puzzled chefs, food scientists, and diners alike. Why does one person adore this herb while another gags at the mere scent? The answer lies deep within our genetic code, specifically in a cluster of olfactory receptor genes that influence how we interpret certain chemical compounds. This article explores the science behind the “cilantro-soap” phenomenon, explains the role of genetics, and offers practical insights for navigating culinary preferences—both personal and social.

The Chemical Culprit: Aldehyde Compounds

The root of the cilantro controversy lies in its chemical composition. Cilantro leaves contain a group of organic molecules called aldehydes. These are volatile compounds responsible for much of the herb’s aroma. In particular, trans-2-alkenals and other long-chain aldehydes give cilantro its characteristic pungent, citrus-like scent.

Here’s where things get interesting: these same aldehyde compounds are also found in some soaps, lotions, and even insect secretions. For most people, the brain interprets these chemicals as fresh and zesty. But for a significant minority, the neural signal gets crossed—and the result is a sensation eerily similar to licking a bar of soap.

“Aldehydes are double-edged swords in flavor chemistry. They can smell like lime peel or laundry detergent depending on your genetic wiring.” — Dr. Linda Bartoshuk, Renowned Taste Scientist, University of Florida

This doesn’t mean cilantro *is* soapy. It means that certain individuals’ olfactory receptors detect specific aldehydes in a way that overlaps with the brain’s memory of soap-like scents. It’s a perceptual mismatch, not a contamination issue.

Genetic Roots: The OR6A2 Gene Connection

In 2012, researchers at 23andMe conducted a large-scale genetic study involving nearly 25,000 participants who reported their cilantro preferences. The findings revealed a strong correlation between cilantro aversion and a single nucleotide polymorphism (SNP) near the OR6A2 gene—a gene that codes for an olfactory receptor highly sensitive to aldehyde compounds.

Individuals with a specific variant of this gene are far more likely to perceive the soapy off-notes in cilantro. The OR6A2 receptor binds strongly to aldehyde molecules, amplifying their presence in sensory perception. For those with this genetic trait, the balance tips away from “zesty” and toward “unpleasantly fragrant.”

It's not just about taste buds—this is a nose-brain connection. Flavor is largely driven by smell (about 80%, according to research), and when the olfactory system overreacts to certain chemicals, the entire eating experience shifts.

Tip: If you're genetically predisposed to dislike cilantro, try cooking it. Heat breaks down aldehyde compounds, mellowing the flavor and reducing the soapy notes.

How Common Is This Genetic Trait?

Cilantro aversion isn’t rare—it’s estimated that 4% to 14% of the global population finds cilantro unpalatable due to genetics. However, prevalence varies dramatically across ethnic groups:

Population Group	Prevalence of Cilantro Aversion
East Asian	15–21%
European	10–14%
Middle Eastern	3–7%
South Asian	3–5%
Hispanic/Latino	4–8%
African	3–6%

The higher rates among East Asian populations may explain why cilantro is used more sparingly in traditional Chinese and Japanese cuisines compared to Mexican or Southeast Asian dishes, where it’s often a staple. Cultural exposure plays a role, but genetics set the baseline for initial acceptance.

Can You Learn to Like Cilantro?

While genetics load the gun, environment pulls the trigger. Even if you’re genetically inclined to hate cilantro, repeated exposure and context can rewire your response over time. This process, known as sensory adaptation, allows the brain to suppress negative associations when positive experiences (like delicious food) consistently accompany the stimulus.

Studies show that people who grow up eating cilantro regularly—even if they initially disliked it—are more likely to accept or even enjoy it as adults. The key is pairing it with foods you already love and using preparation methods that reduce its intensity.

“I used to gag at the sight of cilantro. But after working in a Thai kitchen for six months, I started craving it. Now I add it to everything.” — Maria T., Home Cook & Former Cilantro Avoider

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

1. Start small: Add a single chopped leaf to familiar dishes like scrambled eggs or rice bowls.
2. Cook it lightly: Sauté or blanch cilantro briefly to reduce volatile aldehydes.
3. Pair wisely: Combine with strong complementary flavors—lime, garlic, chili, or toasted cumin—to distract from the soap note.
4. Use stems: The stems have less of the offensive compounds and offer a milder herbal tone.
5. Be patient: Repeat exposure over weeks or months. Don’t force it—consistency matters more than quantity.

When Genetics Meet Culture: A Real-World Example

Take James, a British expat living in Mexico City. At his first street-food outing, he ordered tacos al pastor topped generously with raw onion, lime, and fresh cilantro. One bite sent him reaching for water. “It tasted like someone had grated a Dove bar into my dinner,” he recalled.

At first, he asked vendors to leave it out. But over time, he noticed something: every dish without cilantro felt flat. Friends encouraged him to try smaller amounts. He began experimenting—adding a few strands at home, blending it into smooth salsas where acidity masked the edge, and eventually enjoying it in moderation.

Today, James still won’t eat a handful of raw leaves, but he appreciates cilantro’s role in authentic Mexican cuisine. His journey reflects a broader truth: genetics may define your starting point, but experience shapes your palate.

Practical Tips for Cooking and Dining

Whether you love cilantro or can’t stand it, understanding the science helps you navigate kitchens and menus with confidence.

Tip: When serving cilantro-heavy dishes to guests, offer it on the side. Label it clearly for those with sensitivities.

• For cilantro lovers: Respect that not everyone shares your joy. Offer alternatives like parsley, basil, or mint in shared meals.
• For cilantro haters: Try substitutes such as flat-leaf parsley (similar texture, neutral taste) or Vietnamese coriander (rau răm) for a bolder alternative.
• For cooks: Blend cilantro into sauces like chimichurri or chutney. Processing alters the cell structure, releasing different flavor compounds and reducing the aldehyde punch.
• For hosts: Create a “build-your-own” bowl setup with cilantro served separately. This empowers guests to customize.

Cilantro Substitutes at a Glance

Substitute	Best For	Flavor Notes
Flat-leaf parsley	Garnishes, salsas	Grassy, mild, no citrus
Basil	Asian-inspired dishes	Sweet, anise-like
Mint	Ceviche, yogurt sauces	Cooling, bright
Dill	Fish, dressings	Earthy, tangy
Green onions (scallions)	Stir-fries, soups	Sharp, oniony crunch

FAQ: Your Cilantro Questions, Answered

Is cilantro really soapy, or is it all in my head?

It’s both. The aldehyde compounds in cilantro are chemically similar to those in some soaps. If your OR6A2 gene makes you sensitive to them, your brain registers the similarity. It’s not imaginary—it’s neurobiology.

Can a blood test tell me if I’ll hate cilantro?

Yes, indirectly. Companies like 23andMe include the rs72921001 SNP near the OR6A2 gene in their reports. If you carry the AA genotype, you’re significantly more likely to perceive the soapy taste.

Why do some people say “it grows on you”?

Repeated exposure can lead to habituation. Your brain begins to associate cilantro with pleasurable meals, overriding the initial negative signal. This is especially common when cilantro is paired with high-fat, high-salt, or umami-rich foods.

Checklist: Navigating Cilantro in Daily Life

• ✅ Know your genetics—check ancestry DNA reports for OR6A2 variants
• ✅ Experiment with cooked vs. raw cilantro
• ✅ Use acid (lime, vinegar) to balance harsh notes
• ✅ Offer substitutions when cooking for others
• ✅ Be patient if trying to develop a taste
• ✅ Don’t shame others for liking or disliking it

Conclusion: Embracing Biological Diversity in Taste

The cilantro divide is more than a quirky food preference—it’s a window into human genetic diversity. Our senses are not universal. What tastes divine to one person may revolt another, and biology is often the invisible architect of those differences.

Understanding the science behind cilantro aversion fosters empathy in shared meals and reduces judgment in food conversations. It reminds us that flavor is subjective, shaped by DNA, culture, memory, and experience.

If you’re a cilantro lover, celebrate your ability to enjoy its bright zing. If you taste soap, know you’re not broken—just genetically distinct. And if you're somewhere in between, keep exploring. Palates evolve, and sometimes, with patience and the right recipe, even the most stubborn dislikes can soften.

💬 Have a strong opinion on cilantro? Share your story, favorite substitute, or go-to hack in the comments. Let’s build a more inclusive food conversation—one herb at a time.