Why Do Some People Hate Cilantro Genetics Behind Taste Perception Explained

Walk into any Mexican or Southeast Asian restaurant, and you’ll likely find cilantro sprinkled generously over tacos, soups, and curries. For many, it adds a bright, citrusy freshness that elevates a dish. But for others, that same garnish tastes like soap—or worse, rotting insects. This stark contrast in perception isn’t a matter of preference alone; it’s deeply rooted in genetics. The reason why some people hate cilantro lies not in stubbornness or lack of culinary sophistication, but in their DNA.

Cilantro (also known as coriander leaf) is one of the most divisive herbs in global cuisine. While widely used across Latin America, India, Thailand, and the Middle East, it has earned a notorious reputation among a significant minority who describe its flavor as overwhelmingly unpleasant. Scientists have uncovered that this aversion is largely due to variations in olfactory receptor genes—specifically, the OR6A2 gene—which makes certain individuals hyper-sensitive to aldehyde compounds found in cilantro.

The Science of Smell and Taste

Taste and smell are closely linked senses. What we perceive as flavor is actually a combination of taste (sweet, salty, sour, bitter, umami) and aroma detected through the nose. When you chew food, volatile molecules travel up the back of your throat to the olfactory epithelium, where receptors identify specific scents. These signals are then processed by the brain alongside taste input from the tongue.

In the case of cilantro, over 40 different aromatic compounds contribute to its scent profile. Among them are a group called aldehydes—organic chemicals also found in soaps, lotions, and even some insect secretions. Most people detect the pleasant, lemony aspects of cilantro because other compounds mask the aldehydes. However, for genetically predisposed individuals, the aldehyde signal dominates, leading to an off-putting soapy or metallic aftertaste.

“Cilantro aversion is one of the clearest examples of how genetics can directly influence food preferences.” — Dr. Sarah Tishkoff, Professor of Genetics and Biology, University of Pennsylvania

The Role of the OR6A2 Gene

The key to understanding cilantro dislike lies in a single gene: OR6A2. This gene encodes an olfactory receptor particularly sensitive to aldehyde molecules. A 2012 study published in Flavour Journal analyzed data from over 25,000 participants and found a strong correlation between variants in OR6A2 and cilantro disliking. Individuals with a specific single nucleotide polymorphism (SNP), rs72921001, were significantly more likely to report a soapy taste when consuming cilantro.

This genetic variation doesn’t make someone “wrong” about the taste—it simply means their sensory system detects certain compounds more intensely. It’s similar to how some people are genetically unable to taste bitterness in vegetables like Brussels sprouts due to variations in the TAS2R38 gene.

Tip: If you're genetically sensitive to cilantro, try cooking it briefly—heat breaks down some aldehyde compounds, reducing the soapy flavor.

Global Distribution of Cilantro Sensitivity

Cilantro aversion isn’t evenly distributed across populations. Genetic studies show that sensitivity varies significantly by ancestry:

Population Group	Estimated % Who Dislike Cilantro	Notes
East Asian	15–21%	Highest reported aversion rates; often cited in cultural discussions
European	17%	Moderate sensitivity, especially in Northern Europe
Hispanic/Latino	4–7%	Lower rates despite high culinary use of cilantro
Middle Eastern	3–6%	Very low aversion, consistent with traditional use
African	3–5%	Lowest reported sensitivity across multiple studies

The lower prevalence of cilantro dislike in regions where the herb is a staple suggests possible cultural adaptation or even evolutionary selection. Regular exposure may help individuals override initial negative reactions, though the underlying genetic sensitivity remains unchanged.

Psychological and Cultural Influences on Perception

While genetics play a primary role, environment and experience also shape how we interpret flavors. Children are more likely than adults to reject cilantro, possibly because their sense of smell is still developing and they’re more sensitive to strong odors. Over time, repeated exposure in positive contexts—such as enjoying a favorite dish that includes cilantro—can lead to acquired tolerance or even appreciation.

In cultures where cilantro is a daily ingredient, dislike is often socially discouraged. People may suppress their aversion to fit in or avoid criticism. Conversely, in Western countries where cilantro is less central to the diet, those who dislike it feel more empowered to speak out—leading to viral internet memes and even social media groups dedicated to “cilantro haters.”

Mini Case Study: Maria’s Journey with Cilantro

Maria, a 34-year-old graphic designer born in Chicago to Mexican parents, grew up watching her mother use fresh cilantro in salsas, stews, and guacamole. From a young age, she avoided these dishes, describing the herb as “soapy and gross.” Her family dismissed her reaction, assuming she was being picky. As an adult, Maria discovered through a direct-to-consumer DNA test that she carries two copies of the OR6A2 variant linked to cilantro sensitivity—making her highly likely to perceive the soapy notes.

Armed with this knowledge, Maria approached her mother with new understanding. Instead of viewing her aversion as defiance, her mother adjusted recipes, using flat-leaf parsley as a substitute. Maria now enjoys most traditional dishes without feeling excluded—and feels validated knowing her reaction wasn’t arbitrary, but biological.

How to Cook for Cilantro-Sensitive Guests

If you frequently host dinners or prepare meals for others, recognizing genetic differences in taste perception can improve dining experiences. Here’s a practical checklist to accommodate diverse palates:

Checklist: Cooking for Cilantro Sensitivity

• Ask guests if they have strong reactions to cilantro before serving dishes containing it.
• Serve cilantro on the side rather than mixed into the main dish.
• Use alternatives like parsley, mint, or Thai basil for freshness without the aldehyde profile.
• Lightly sauté or blanch cilantro to reduce volatile compounds.
• Label dishes clearly at buffets or gatherings (“Contains raw cilantro”).

Step-by-Step Guide: Reducing Cilantro’s Soapy Taste (For the Sensitive)

If you’re sensitive to cilantro but want to enjoy its culinary benefits, follow this science-backed approach to minimize unpleasant flavors:

1. Choose younger leaves: Younger cilantro tends to have milder aldehyde concentrations compared to mature or flowering plants.
2. Blanch briefly: Dip chopped cilantro in boiling water for 10–15 seconds, then plunge into ice water. This deactivates some volatile compounds.
3. Pair with fat: Mix cilantro into dishes with oils, yogurt, or avocado. Fat helps dissolve and dilute aldehyde molecules, softening the aroma.
4. Add acidity: Lemon juice or vinegar can balance the perceived soapiness by enhancing brighter flavor notes.
5. Blend thoroughly: Pureeing cilantro into sauces or chutneys disperses the flavor more evenly, preventing concentrated bursts of odor.
6. Gradual exposure: Try small amounts regularly in liked dishes to potentially desensitize your palate over time.

“We don’t all live in the same flavor world. Two people eating the same leaf of cilantro might as well be tasting entirely different substances.” — Dr. Charles Spence, Crossmodal Research Laboratory, Oxford University

FAQ

Can you develop a liking for cilantro over time?

Yes, many people report growing to tolerate or even enjoy cilantro despite initial dislike. This is likely due to repeated positive associations—eating it in delicious meals—rather than a change in genetics. The brain learns to override unpleasant signals when they’re paired with rewarding experiences.

Is cilantro allergy the same as genetic sensitivity?

No. True cilantro allergy involves the immune system and can cause symptoms like itching, swelling, or digestive distress. Genetic sensitivity affects only smell and taste perception and does not pose health risks. Most people who say they “can’t eat cilantro” are reacting to taste, not experiencing an allergic reaction.

Are there foods besides cilantro that contain aldehydes?

Yes. Aldehydes appear in perfumes, soaps, lotions, and some fruits like lychee and cherries. They’re also present in roasted coffee and certain wines. Interestingly, some people who dislike cilantro enjoy these other aldehyde-containing items, suggesting context and concentration play major roles in perception.

Conclusion: Embracing Flavor Diversity

The debate over cilantro isn’t just about food—it’s a window into human diversity. Our genes shape how we experience the world, including something as everyday as a sprig of green herb. Recognizing that taste is not purely subjective, but biologically influenced, fosters empathy in kitchens, restaurants, and homes.

Whether you love cilantro or recoil at the sight of it, your response is valid. The growing understanding of genetic taste variation empowers us to cook more thoughtfully, listen more closely, and celebrate the fact that no two palates are exactly alike. Next time you serve a dish with cilantro, consider offering a substitution—not as a compromise, but as an act of inclusion.

💬 Have a strong opinion about cilantro? Share your story in the comments—whether you toss it aside or sprinkle it liberally, your experience contributes to a richer conversation about food, genetics, and culture.