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

Cilantro—also known as coriander leaf—is one of the most polarizing herbs in global cuisine. While many cultures rely on it for its bright, citrusy aroma and fresh flavor, others describe it as tasting like soap, dirt, or even decaying insects. This stark contrast in perception isn’t just a matter of personal preference. Behind the scenes, genetics, chemistry, and evolutionary biology are at play. Understanding why some people hate cilantro requires diving into the science of smell, taste receptors, and human variation.

The Soapy Taste: More Than Just Imagination

For those who experience cilantro as soapy, the sensation is not exaggerated or imagined—it’s rooted in real biochemistry. The primary culprits are a group of chemicals called aldehyde compounds. These volatile organic molecules are found naturally in cilantro leaves and are responsible for much of its distinctive scent.

Interestingly, aldehydes are also used in some types of soaps, lotions, and even insect secretions. Some of the same aldehydes used in perfumery to create a “fresh” or “clean” scent are present in both soap and cilantro. This chemical overlap is what leads certain individuals to make the unpleasant association between the herb and hygiene products.

“Aldehydes in cilantro closely resemble those used in soaps and lotions. For genetically sensitive individuals, this similarity triggers a visceral reaction.” — Dr. Linda Bartoshuk, Professor of Community Dentistry and Behavioral Science, University of Florida

However, not everyone detects these compounds with the same intensity. Sensitivity varies widely across populations, and the key lies in our DNA.

Genetics: The Role of OR6A2 and Smell Receptors

The strongest scientific evidence points to a specific gene: OR6A2. This gene codes for an olfactory receptor that is highly sensitive to aldehyde compounds. Individuals who carry certain variants of this gene are far more likely to perceive cilantro as soapy.

A landmark study published in the journal Molecular Medicine analyzed data from over 25,000 participants and found a clear link between single nucleotide polymorphisms (SNPs) near the OR6A2 gene and cilantro aversion. Those with the sensitive variant were nearly three times more likely to describe cilantro as unpleasant.

But genetics don’t operate in isolation. Gene expression, environmental exposure, and cultural context all influence whether someone develops a liking—or lasting distaste—for cilantro.

Tip: If you’re sensitive to cilantro, try cooking it briefly. Heat breaks down some aldehydes, reducing the soapy flavor.

Population Differences in Cilantro Preference

Preference for cilantro varies significantly by ancestry. Studies show that only about 4% of people of East Asian descent strongly dislike cilantro, compared to nearly 21% of people of European descent. In contrast, populations with long culinary traditions involving cilantro—such as those in Latin America, South Asia, and the Middle East—report much lower rates of aversion.

This suggests that both genetic predisposition and cultural exposure shape our perception. Even if someone has a genetic tendency to detect the soapy notes, repeated exposure in positive culinary contexts can help override initial disgust—a phenomenon known as hedonic adaptation.

The Chemistry of Flavor: How Aldehydes Shape Taste

To understand the soap-like taste, it helps to examine the specific compounds involved. Cilantro contains several long-chain aldehydes, including:

• Decanal (citrusy, but soapy in high concentrations)
• Dodecanal (similar to laurel oil, also found in cleaning agents)
• Trans-2-decenal (a compound also found in some bugs as a defense mechanism)

These molecules bind strongly to olfactory receptors in the nose, contributing more to \"flavor\" than the tongue-based sense of taste. Since up to 80% of what we perceive as taste actually comes from smell, it's no surprise that cilantro's aroma dominates the experience.

Interestingly, some people don’t detect these aldehydes at all. Their version of cilantro tastes herbal, lemony, or even sweet. Others may detect them faintly, while a subset experiences them with overwhelming intensity—like biting into a bar of scented soap.

Why Do Aldehydes Exist in Cilantro?

From an evolutionary perspective, these compounds likely serve as natural pesticides. Aldehydes can repel insects and inhibit microbial growth, protecting the plant in hot, humid climates where it thrives. Humans, however, have evolved varied sensitivities to these defensive chemicals—some benefit from detecting potential toxins, while others have lost sensitivity over time.

Compound	Found In	Perceived As
Decanal	Cilantro, lemons, soaps	Citrusy or soapy
Dodecanal	Cilantro, laurel, disinfectants	Sharp, clean, waxy
Trans-2-decenal	Cilantro, stink bugs	Soapy, metallic, bug-like

Overcoming Cilantro Aversion: Is It Possible?

While genetics set the baseline, they don’t seal your fate. Many people who once hated cilantro learn to tolerate—or even enjoy—it over time. This shift often occurs through repeated exposure in enjoyable dishes, especially when cilantro is paired with fats, acids, or spices that balance its sharpness.

Hedonic adaptation, the psychological process by which repeated exposure reduces negative reactions, plays a major role. The brain begins to associate cilantro with pleasurable experiences—like a flavorful taco or a refreshing salsa—gradually overriding the initial sensory warning signal.

Step-by-Step Guide to Reducing Cilantro’s Soapy Impact

1. Start small: Add a single chopped leaf to a familiar dish to test tolerance.
2. Cook it lightly: Sautéing or blanching cilantro for 10–15 seconds can degrade aldehydes without losing all freshness.
3. Pair with fat: Combine with avocado, yogurt, or olive oil to mellow the flavor.
4. Use in blends: Mix with parsley, mint, or basil to dilute the concentration.
5. Try coriander seeds: Ground coriander (the seed form) lacks aldehydes and offers a warm, citrusy alternative.

Tip: Toasting coriander seeds enhances their nutty, lemony notes and removes any lingering bitterness.

Real-Life Example: From Hatred to Culinary Embrace

Jessica, a software engineer from Chicago, avoided Mexican food for years because of her intense aversion to cilantro. “It tasted like I was chewing on a bar of Irish Spring,” she recalls. After moving to Austin and attending a cooking class focused on Tex-Mex cuisine, she decided to confront her bias.

Her instructor suggested blending cilantro into a roasted tomato salsa with lime juice and avocado. The acidity and creaminess softened the herb’s edge. Over several weeks, Jessica gradually increased the amount in her meals. Within two months, she was adding cilantro to tacos and even smoothies. “I still notice the flavor,” she says, “but now it’s bright and fresh—not soapy.”

Her experience illustrates how environment, mindset, and culinary technique can reshape even deeply ingrained taste perceptions.

Expert Insight: Nature vs. Nurture in Taste Perception

“Taste is not just in the mouth—it’s in the brain. Our genes load the gun, but experience pulls the trigger. With enough positive associations, even the most reviled flavors can become desirable.” — Dr. Dana Small, Cognitive Neuroscientist, Yale University

This quote underscores a crucial point: biology doesn’t dictate destiny. While genetics influence sensitivity, culture, memory, and repeated exposure are powerful modulators of flavor acceptance.

Checklist: Managing Cilantro Sensitivity in Daily Cooking

• ✅ Identify whether you're genetically sensitive (direct-to-consumer DNA tests like 23andMe report cilantro preference)
• ✅ Experiment with cooked versus raw cilantro
• ✅ Substitute with flat-leaf parsley or a mix of mint and lemon zest
• ✅ Use ground coriander seed in place of fresh leaves
• ✅ Communicate preferences politely when dining out (“No cilantro, please”)
• ✅ Try cilantro-lime rice or guacamole to experience the herb in balanced dishes

Frequently Asked Questions

Can you develop a dislike for cilantro later in life?

True genetic aversion typically emerges early, but changes in smell perception due to aging, illness (like COVID-19), or medication can alter how cilantro tastes. Some people report suddenly detecting a soapy flavor after recovering from a respiratory infection.

Is there a way to remove the soapy taste completely?

You can’t change your DNA, but you can modify the herb. Chopping cilantro finely and soaking it in cold water or milk for 5–10 minutes may reduce surface aldehydes. Cooking, blending into sauces, or pairing with citrus and fat also helps mask the flavor.

Are there health risks to avoiding cilantro?

No. While cilantro contains antioxidants and small amounts of vitamins A and K, it’s used primarily as a garnish. Avoiding it poses no nutritional risk. Coriander seeds offer similar phytochemical benefits without the controversial taste.

Conclusion: Embracing Flavor Diversity

The divide over cilantro is more than a dinner table debate—it’s a window into human diversity. Our responses to food are shaped by an intricate interplay of genes, culture, and experience. What tastes like soap to one person can taste like sunshine to another. Rather than insisting on universal palates, we should celebrate the biological and cultural richness that makes flavor such a personal journey.

Whether you love it or loathe it, understanding the science behind cilantro’s soapy reputation empowers you to make informed choices in the kitchen. You might never crave a handful of raw cilantro, but with the right techniques, you can enjoy the dishes that feature it—without the off-putting aftertaste.

💬 What’s your take on cilantro? Love it, hate it, or somewhere in between? Share your story and help others navigate this fragrant, controversial herb.