Why Do Some People Hate Cilantro And Think It Tastes Like Soap

Cilantro, known as coriander leaves in many parts of the world, is one of the most polarizing herbs in global cuisine. While some praise its bright, citrusy freshness in salsas, curries, and salads, others recoil at the mere mention of it—describing its taste as soapy, metallic, or even rotten. This stark contrast in perception isn't just a matter of preference; it's rooted deeply in human biology, genetics, and sensory science. Understanding why cilantro divides palates reveals fascinating insights into how our genes shape our experiences of flavor and smell.

The Genetic Basis of Cilantro Aversion

The primary reason some people find cilantro soapy lies in their DNA. Research has identified a specific gene, OR6A2, that plays a crucial role in how we perceive the aroma of cilantro. This gene codes for an olfactory receptor highly sensitive to aldehyde compounds—molecules found not only in cilantro but also in soaps, lotions, and even some insect secretions.

Aldehydes are naturally present in cilantro’s essential oils, particularly (E)-2-alkenals, which contribute to its characteristic scent. For individuals with a particular variant of the OR6A2 gene, these compounds trigger a response similar to smelling bar soap or hand cream. The brain interprets this signal not as fresh herbs, but as something unclean or chemically unpleasant.

“About 4% to 14% of people have a genetic predisposition that makes cilantro smell like soap due to heightened sensitivity to aldehyde compounds.” — Dr. Charles J. Wysocki, Monell Chemical Senses Center

This genetic variation is inherited, meaning cilantro aversion often runs in families. Studies show that up to 20% of the global population may experience this soapy taste, though prevalence varies significantly across ethnic groups. For example, people of East Asian, Caucasian, and Middle Eastern descent report higher rates of dislike compared to those of Latin American, South Asian, or African ancestry—where cilantro is more commonly used in traditional cooking.

Tip: If you're genetically predisposed to hating cilantro, don’t force yourself to eat it. Your palate isn’t broken—it’s biologically tuned differently.

How Smell Influences Taste Perception

Taste and smell are closely linked. In fact, what we perceive as “flavor” is largely driven by olfaction—the sense of smell. When you chew food, volatile molecules travel up the back of your throat to receptors in your nasal cavity. This retronasal olfaction allows us to distinguish complex flavors beyond basic sweet, sour, salty, bitter, and umami.

In the case of cilantro, it's not the taste on the tongue but the aroma in the nose that causes distress. People who detect the soapy note aren’t necessarily tasting soap—they’re smelling it. Their olfactory system identifies aldehydes in cilantro the same way it would recognize them in a bar of lavender-scented soap.

Interestingly, cooking cilantro can alter this experience. Heat breaks down some of the volatile aldehyde compounds, reducing their potency. Chopping, crushing, or blending cilantro with acidic ingredients like lime juice or vinegar may also neutralize or mask the offensive notes for sensitive individuals.

Cultural Exposure and Learned Preferences

While genetics lay the foundation, culture shapes the final outcome. Repeated exposure to cilantro from an early age can condition the brain to accept—and even enjoy—its flavor, regardless of initial reactions.

In countries like Mexico, India, Thailand, and Morocco, cilantro is a staple herb used daily in soups, chutneys, marinades, and garnishes. Children raised in these culinary environments often develop a preference for cilantro over time, even if they initially found it off-putting. This phenomenon illustrates neuroplasticity in sensory perception: the brain learns to associate cilantro with pleasurable meals, overriding negative signals from olfactory receptors.

Conversely, in regions where cilantro is rarely used—such as much of Northern Europe or parts of East Asia—people are less likely to develop tolerance. Without repeated positive associations, the soapy sensation remains dominant.

Region	Cilantro Use	Average Dislike Rate
Mexico	High – daily use in salsas, tacos, stews	~3–5%
India	Very high – key in chutneys, curries, raita	~5–7%
United States	Moderate – common in Mexican and fusion dishes	~14–20%
China (Northern)	Low – limited regional use	~15–20%
Japan	Very low – not traditional in cuisine	~20%+

This table highlights how cultural familiarity correlates with lower reported aversion. It’s not just about genetics—it’s about context, repetition, and emotional association with food.

Scientific Studies and Ongoing Research

A landmark 2012 study conducted by 23andMe analyzed genetic data from over 25,000 participants and confirmed the link between the OR6A2 gene and cilantro preference. The study found that individuals with a specific single-nucleotide polymorphism (SNP) near OR6A2 were nearly three times more likely to describe cilantro as soapy.

However, genetics doesn’t tell the whole story. The same study revealed that other genes related to bitter taste perception (like TAS2R variants) also play a minor role. Some people may be extra-sensitive to the slightly bitter undertones in cilantro, compounding their negative reaction.

More recent research explores epigenetic factors—how environment and diet might influence gene expression over time. Preliminary findings suggest that long-term consumption of cilantro could dampen the activity of certain olfactory receptors, effectively \"training\" the nose to ignore the soapy notes.

“We’re learning that food preferences aren’t fixed. With consistent exposure, even strong aversions can diminish.” — Dr. Danielle Reed, Associate Director, Monell Center

Practical Tips for Managing Cilantro Sensitivity

If you’re among those who can’t stand cilantro, there are ways to navigate recipes and dining situations without missing out on flavor.

Tip: Substitute fresh parsley, basil, or mint in place of cilantro for a similar texture without the soapy aftertaste.

• Use cooked cilantro: Lightly sautéing or simmering cilantro reduces aldehyde concentration and mellows its aroma.
• Blend with citrus: Pairing cilantro with lemon, lime, or vinegar can shift the flavor profile toward brightness and away from soapiness.
• Start small: Gradually introduce tiny amounts into familiar dishes to build tolerance over time.
• Try culantro: Also known as sawtooth coriander, this tropical herb has a stronger but less polarizing flavor and is used in Caribbean and Latin American cooking.
• Communicate clearly: When ordering food, specify “no cilantro” to avoid unpleasant surprises.

Checklist: How to Adapt to Cilantro or Find Alternatives

1. Identify whether your aversion is genetic or learned through past experiences.
2. Experiment with small quantities of chopped cilantro mixed into strongly flavored dishes (e.g., chili, curry).
3. Try cooking cilantro instead of using it raw to reduce aldehyde intensity.
4. Substitute with flat-leaf parsley, Thai basil, or celery leaves for similar freshness.
5. Expose yourself consistently over weeks—taste preferences can evolve.
6. Consult genetic testing services (like 23andMe) to see if you carry the OR6A2 variant.

Real Example: Maria’s Journey with Cilantro

Maria, a 32-year-old teacher from Chicago, grew up avoiding Mexican food because she hated the taste of cilantro. “Every time I took a bite of tacos or guacamole, it felt like I was chewing a bar of Irish Spring,” she recalls. Her family teased her, assuming she was being picky. But when she started dating someone whose mother made homemade salsa weekly, she decided to confront her aversion.

She began by asking for no cilantro at first, then gradually added a single leaf, crushed and mixed with lime juice. Over six months, she increased the amount slowly. Today, Maria enjoys cilantro in moderation and even adds it to her own cooking. “I still notice the weird note,” she says, “but now it’s part of the flavor, not the whole story.”

Maria’s experience underscores that while genetics set the stage, behavior and exposure can rewrite the script.

Frequently Asked Questions

Is disliking cilantro a sign of a medical condition?

No. Disliking cilantro is not a health issue or deficiency. It’s a normal variation in human sensory perception, much like being unable to smell musk or detect asparagus metabolites in urine. It does not indicate any underlying illness.

Can children outgrow their hatred of cilantro?

Yes, many children do. As taste buds mature and dietary habits form, repeated exposure to cilantro in positive contexts (e.g., favorite family dishes) can lead to acceptance. Parents should avoid forcing the herb but can continue offering it in small amounts alongside enjoyable foods.

Are there any health benefits to eating cilantro despite the taste?

Cilantro contains antioxidants, vitamins A and K, and phytonutrients with anti-inflammatory properties. However, these benefits are not unique, and skipping cilantro won’t create nutritional gaps. Parsley, spinach, and other leafy greens offer similar advantages without the sensory conflict.

Conclusion: Embracing Flavor Diversity

The debate over cilantro isn’t just about an herb—it’s a window into human diversity. Our senses are shaped by an intricate dance between genes and experience, and cilantro aversion is a perfect example of how personal biology influences everyday choices.

Rather than viewing this divide as a culinary fault line, we can celebrate it as evidence of individuality. Whether you love it or loathe it, your reaction is valid. And for those willing to explore, there’s room for growth, adaptation, and even surprise.

💬 What’s your take on cilantro? Do you love it, hate it, or fall somewhere in between? Share your story and help others understand the wide world of taste!