Why Do Some People Hate Cilantro Exploring The Genetic Taste Aversion Theory

Cilantro—also known as coriander leaf—is a polarizing herb. To some, it adds a bright, citrusy freshness to dishes. To others, it tastes like soap, dirt, or even rotting insects. This stark contrast in perception has puzzled food lovers and scientists alike for decades. While flavor preferences are often shaped by culture and experience, cilantro’s divisive reputation may have deeper roots: genetics. Emerging research suggests that a significant portion of the population is genetically predisposed to dislike cilantro due to variations in olfactory receptor genes. This article explores the science behind this phenomenon, examines cultural attitudes toward cilantro, and offers practical advice for navigating its use in cooking.

The Science Behind Cilantro Aversion

The key to understanding cilantro hatred lies in our DNA. Scientists have identified a specific gene cluster—OR6A2—that plays a crucial role in how we perceive the scent and taste of cilantro. This gene codes for an olfactory receptor highly sensitive to aldehyde compounds, which are naturally present in cilantro leaves.

Aldehydes are organic molecules found in a variety of sources, from perfumes to lotions—and notably, in some soaps and even insect secretions. For individuals with certain variants of the OR6A2 gene, the aldehydes in cilantro trigger a sensory response similar to the smell of soap or body odor. This explains why some people describe cilantro as “soapy” or “chemical-like.”

A 2012 study published in the journal Chemical Senses analyzed data from over 14,000 participants and found that about 4% to 14% of people of European descent carry the genetic variant most strongly associated with cilantro aversion. The prevalence varies significantly across ethnic groups: only about 3–7% of people of East Asian descent report disliking cilantro, while up to 21% of those of Middle Eastern, South Asian, and Hispanic descent express distaste.

“Genetic variation in smell receptors can dramatically alter how we experience common foods. Cilantro is one of the clearest examples of how biology shapes taste.” — Dr. Charles J. Wysocki, Monell Chemical Senses Center

How Genetics Influence Flavor Perception

Taste is not just about the tongue—it's a multisensory experience involving smell, texture, and even sound. However, when it comes to cilantro, smell dominates the experience. Up to 80% of what we perceive as “taste” actually comes from our sense of smell.

The OR6A2 gene is part of a larger family of olfactory receptors that detect volatile compounds released when we chew food. In cilantro-averse individuals, these receptors bind more readily to aldehyde molecules, sending signals to the brain that interpret the aroma negatively. It’s not that cilantro tastes bad per se; it’s that their brains misinterpret its chemical signature.

This kind of genetic taste aversion isn’t unique to cilantro. Other well-known examples include:

• PROP (6-n-propylthiouracil) sensitivity: Some people are “supertasters” who find bitter compounds in broccoli, kale, and coffee overwhelmingly intense due to a variant in the TAS2R38 gene.
• Asparagus anosmia: Certain individuals cannot detect the sulfurous metabolites in urine after eating asparagus, again due to genetic differences in odor detection.

These cases reinforce the idea that flavor is not universal—it’s deeply personal and biologically grounded.

Tip: If someone claims cilantro tastes like soap, don’t dismiss it as pickiness—it could be their genetics speaking.

Cultural and Culinary Perspectives on Cilantro

While genetics play a major role, culture also influences cilantro acceptance. In regions where cilantro is a staple—such as Mexico, India, Thailand, and Vietnam—people are more likely to consume it regularly from an early age. Repeated exposure can help override initial negative reactions, a phenomenon known as sensory adaptation.

In contrast, Western cuisines have historically used cilantro less frequently, making first encounters more jarring for genetically sensitive individuals. The herb gained popularity in North America during the rise of global cuisine in the late 20th century, but its sudden presence in salsas, curries, and tacos sparked widespread backlash among those unaccustomed to its flavor.

Social media has amplified this divide. Online communities like “I Hate Cilantro” on Reddit and Facebook boast tens of thousands of members sharing memes and horror stories. Meanwhile, chefs and food writers defend its culinary value, calling detractors “genetically cursed.”

Interestingly, some cultures have alternative herbs that serve a similar purpose without triggering aversion. For example:

• In parts of Southeast Asia, Vietnamese coriander (Persicaria odorata) is used instead.
• In Mediterranean cooking, flat-leaf parsley often substitutes for cilantro in freshness and texture.

Global Cilantro Acceptance Rates

Region	Estimated % Who Dislike Cilantro	Common Culinary Role
East Asia	3–7%	Used moderately in soups and garnishes
South Asia	15–21%	Essential in chutneys, curries, raita
Middle East	17–21%	Key in tabbouleh, falafel, marinades
Latin America	10–18%	Central to salsas, guacamole, ceviche
Europe/North America	4–14%	Gaining popularity; often used as garnish

Practical Tips for Cooking with Cilantro

Whether you're a chef, home cook, or someone trying to navigate shared meals, understanding cilantro sensitivity can improve dining experiences for everyone. Here are actionable strategies:

Substitutions for Cilantro

If someone dislikes cilantro, offering alternatives maintains flavor balance without alienating diners. Consider:

• Flat-leaf parsley: Similar texture and mild freshness; best for garnishes.
• Basil: Adds aromatic sweetness; ideal in Thai or Vietnamese-inspired dishes.
• Mint: Bright and cooling, excellent in salads and Middle Eastern recipes.
• Green onions or chives: Provide sharpness and color without strong herbal notes.

Tip: Chop herbs finely and add them at the end of cooking to preserve freshness and minimize bitterness.

Minimizing the Soapy Taste

For those who tolerate cilantro but find it overpowering, preparation techniques can help:

1. Blanch briefly: Dip cilantro leaves in boiling water for 10 seconds, then plunge into ice water. This reduces volatile aldehydes.
2. Use stems sparingly: Stems contain higher concentrations of aldehyde compounds than leaves.
3. Pair with fat or acid: Combine with lime juice, yogurt, or avocado to balance and mask harsh notes.

Mini Case Study: A Restaurant Adapts to Customer Feedback

At “Sabor Latino,” a popular Mexican fusion restaurant in Austin, Texas, customers began leaving comments like “took the soap off my taco” and “cilantro ruined the dish.” The owner, Maria Lopez, initially dismissed them as subjective, but after reviewing online reviews and conducting a small survey, she discovered that nearly 1 in 5 regulars actively disliked cilantro.

Instead of removing it entirely—risking authenticity—she implemented a new policy: cilantro served on the side, clearly labeled. She also trained staff to ask, “Would you like cilantro on the side?” during ordering. Within three months, customer satisfaction scores rose by 22%, and negative mentions of cilantro dropped to near zero.

“It was a simple change,” Lopez said, “but it showed respect for individual preferences. Now, even cilantro lovers appreciate the choice.”

Checklist: How to Handle Cilantro Sensitivity in Your Kitchen

• ✅ Ask guests about cilantro preference before serving.
• ✅ Offer a substitute herb on request.
• ✅ Label dishes containing cilantro clearly on menus.
• ✅ Store fresh cilantro properly: wrap in damp paper towel and refrigerate in a sealed container.
• ✅ Educate your team about genetic taste differences to avoid judgment.

Frequently Asked Questions

Can you develop a taste for cilantro over time?

Yes, some people report growing to like cilantro after repeated exposure, especially when paired with complementary flavors like lime, garlic, or chili. This is due to neural plasticity—the brain’s ability to rewire associations between smells and emotions. However, for those with strong genetic aversion, the soapy perception may persist despite efforts.

Is cilantro intolerance an allergy?

No. Cilantro aversion is not an immune response and does not involve symptoms like swelling, hives, or difficulty breathing. It is a sensory issue, not an allergy. True cilantro allergies are rare and unrelated to the soapy taste phenomenon.

Are there any health benefits to eating cilantro?

Cilantro contains antioxidants, vitamins A and K, and compounds that may support detoxification and digestion. However, these benefits are modest, and avoiding cilantro does not pose any health risk. Nutritionally, it can be easily replaced with other leafy greens or herbs.

Conclusion: Embracing Flavor Diversity

The debate over cilantro is more than a quirky food preference—it’s a window into the complex interplay between genetics, culture, and perception. Recognizing that some people genuinely experience cilantro as unpleasant fosters empathy in kitchens, restaurants, and dinner tables worldwide.

Cooking is both an art and a social act. When we acknowledge biological differences in taste, we create inclusive experiences where no one feels forced to eat something that tastes like soap. Whether you love it or loathe it, cilantro teaches us a valuable lesson: flavor is not one-size-fits-all.

🚀 Ready to make your meals more inclusive? Start by asking one simple question: “Do you like cilantro?” You might be surprised by the answer—and how much it improves the experience for everyone.