Why Do Some People Hate Cilantro Science Behind The Soapy Taste Phenomenon

Cilantro—also known as coriander leaves—is a polarizing herb. In cuisines across Mexico, India, Southeast Asia, and the Middle East, it's a staple ingredient that adds freshness and depth to salsas, curries, soups, and salads. Yet, for a significant portion of the population, this seemingly innocuous green herb tastes like soap or even revolting chemicals. This isn’t just a matter of personal preference; it’s rooted in genetics, chemistry, and sensory biology. The sharp divide between cilantro lovers and haters has intrigued scientists, chefs, and food enthusiasts alike, leading to fascinating discoveries about how our genes shape what we taste.

The soapy taste many associate with cilantro isn't imagined—it’s a real physiological response driven by DNA. Understanding this phenomenon reveals not only how individual differences affect flavor perception but also how evolution, environment, and culture intersect in the way we experience food.

The Genetic Basis of Cilantro Aversion

At the heart of the cilantro controversy lies a gene called OR6A2, part of the olfactory receptor family responsible for detecting smells. This gene is highly sensitive to aldehyde compounds—organic molecules found in both cilantro and certain soaps, lotions, and even automotive exhaust.

Individuals who carry specific variants of the OR6A2 gene are more likely to perceive the strong, pungent aroma of cilantro as unpleasant. Aldehydes in cilantro—particularly (E)-2-alkenals—are structurally similar to those used in soaps and perfumes. For people with heightened sensitivity due to their genetic makeup, eating cilantro can feel like chewing on a bar of scented soap.

“Genetics play a major role in how we interpret flavors. With cilantro, it’s not about being picky—it’s about having a nose that detects chemical signals others simply don’t.” — Dr. Sarah Tishkoff, Professor of Genetics and Biology, University of Pennsylvania

Studies estimate that up to 14% of the global population carries this variant, though prevalence varies significantly by ancestry. People of East Asian, African, and Middle Eastern descent show higher rates of cilantro aversion compared to those of European or Latin American backgrounds. This genetic variation explains why some cultures embrace cilantro while others use it sparingly or avoid it altogether.

Tip: If you're genetically predisposed to dislike cilantro, try cooking it briefly—heat breaks down some of the volatile aldehydes, mellowing its flavor.

Chemistry Behind the Soapy Flavor

To understand why cilantro triggers such strong reactions, it helps to examine its chemical composition. Fresh cilantro contains over 40 different volatile compounds, but two groups dominate its scent profile: aldehydes and terpenes.

• Aldehydes: These are organic compounds commonly used in fragrances and cleaning products. In cilantro, they contribute to the bright, citrusy notes—but also the soapy undertones when present in high concentrations.
• Terpenes: Compounds like linalool and pinene give cilantro its herbal, slightly sweet aroma. These are generally perceived as pleasant and are found in many essential oils.

The balance between these chemicals determines whether someone experiences cilantro as refreshing or repulsive. For those with sensitive OR6A2 receptors, the aldehydes overpower the terpenes, creating a dominant soapy sensation. Interestingly, crushing or chopping cilantro releases more of these volatile compounds, intensifying the effect.

Do All Cilantro Varieties Taste the Same?

No. The concentration of aldehydes varies depending on growing conditions, harvest time, and cultivar. Some heirloom varieties have been bred to reduce the soapy note, making them more palatable to sensitive individuals. Additionally, younger leaves tend to be less intense than mature ones.

Cultural and Environmental Influences on Taste Perception

While genetics lay the foundation, environment and exposure play critical roles in shaping how we react to cilantro. Repeated consumption can lead to habituation—a process where the brain learns to reinterpret an initially unpleasant stimulus as neutral or even enjoyable.

In regions where cilantro is a dietary staple—such as Thailand, India, or Mexico—people are often introduced to it from an early age. Over time, the association shifts from “soapy” to “fresh” or “authentic.” This learned acceptance demonstrates the plasticity of human taste perception.

Conversely, in Western countries where cilantro is less common or often used as a garnish, first-time eaters may lack context. Without positive associations, the initial soapy impression sticks, reinforcing aversion.

Factor	Impact on Cilantro Perception
Genetic sensitivity (OR6A2)	Strongly increases likelihood of soapy taste
Early life exposure	Promotes tolerance and preference
Cooking method	Heat reduces aldehyde intensity
Cultural familiarity	Increases acceptance regardless of genetics
Age	Taste sensitivity may decrease over time

A Real Example: From Hatred to Acceptance

Consider Maria, a software engineer raised in suburban Ohio. Her first encounter with cilantro was at a Mexican restaurant, where she described the chopped green bits in her taco as “eating dishwater.” She avoided anything labeled with cilantro for years. But during a work trip to Oaxaca, she noticed locals adding generous handfuls to every meal without hesitation. Out of curiosity—and hunger—she tried a small bite of salsa verde containing cooked cilantro.

This version tasted different: earthy, tangy, and bright, without the harsh soapy edge. Over the week, she gradually incorporated more cilantro into her meals, always cooked or finely minced. By the end of the trip, she no longer recoiled. Was her genetics changed? No. But repeated exposure in a positive culinary context reshaped her perception.

Maria’s story illustrates that while genes set the starting point, experience can shift the trajectory.

How to Make Cilantro More Palatable (Even If You Hate It)

If you’re among the soapy-taste camp, all hope isn’t lost. Several strategies can help reduce cilantro’s offensive qualities or offer alternatives that preserve flavor without triggering aversion.

1. Blanch or cook briefly: Heating cilantro for even 30 seconds degrades some aldehyde compounds, softening the flavor.
2. Chop finely and mix well: Distributing cilantro evenly in a dish prevents concentrated bites that overwhelm the senses.
3. Pair with acidic ingredients: Lemon juice, lime, or vinegar can balance bitterness and mask undesirable notes.
4. Use dried coriander leaves (sparingly): Though less common, dried versions lose much of the volatile chemistry responsible for the soapy taste.
5. Try substitutes: Parsley, basil, or a mix of mint and dill can mimic cilantro’s freshness without the off-putting aroma.

Tip: Start with tiny amounts mixed into familiar dishes. Gradual exposure may retrain your brain to accept cilantro over time.

Checklist: Making Peace with Cilantro

• ☐ Determine if your aversion is genetic (via ancestry or DNA test)
• ☐ Try cooked or wilted cilantro instead of raw
• ☐ Combine with citrus or spicy elements to distract the palate
• ☐ Use very small quantities at first to build tolerance
• ☐ Experiment with alternative herbs if substitution works better
• ☐ Eat cilantro in culturally authentic dishes where it’s balanced with other flavors

FAQ: Common Questions About Cilantro Aversion

Can you suddenly start hating cilantro?

It’s rare, but possible. While most aversions are lifelong and genetically based, changes in smell perception due to illness (like post-viral anosmia), aging, or medication can alter how you experience flavors. Some people report developing a distaste after recovering from COVID-19, which temporarily disrupts olfactory function.

Is cilantro really toxic to some people?

No, cilantro is not toxic. Even those who find it repulsive can consume it safely. There are no known allergens linked specifically to the aldehydes in cilantro, though isolated cases of herb allergies exist. Discomfort is purely sensory, not physiological.

Are there cilantro varieties bred to taste less soapy?

Yes. Seed companies and agricultural researchers have begun developing cilantro cultivars with reduced aldehyde content. One example is ‘Slo-Bolt’ cilantro, which focuses on delayed bolting but also tends to have a milder flavor. Others are in experimental stages, aiming to retain nutritional and aromatic benefits while minimizing off-putting notes.

Conclusion: Embracing Flavor Diversity

The cilantro divide is more than a quirky dinner party debate—it’s a window into human diversity. Our genes, shaped by millennia of evolution, continue to influence how we interact with the world through taste and smell. What one person finds invigorating, another may find intolerable, and both reactions are valid.

Understanding the science behind the soapy taste phenomenon fosters empathy in food choices. Chefs can accommodate diverse palates; home cooks can experiment without judgment; and cilantro skeptics can explore ways to expand their culinary horizons—at their own pace.

Rather than asking, “Why do some people hate cilantro?” perhaps we should ask, “How can we celebrate the rich variety of human experience—even in something as simple as a leafy green herb?”

💬 Have a strong opinion about cilantro? Share your story—whether you love it, hate it, or have made peace with it—in the comments below. Your experience might help someone else understand their own taste journey.