Why Do Some People Hate Cilantro Taste Explained By Science

Cilantro—also known as coriander leaves—is a staple in cuisines across Mexico, India, Southeast Asia, and the Middle East. Its bright, citrusy aroma enhances salsas, curries, soups, and salads. Yet for a significant portion of the population, eating cilantro is less like enjoying fresh herbs and more like chewing on a bar of soap. This stark contrast in perception isn’t just pickiness; it’s rooted deeply in genetics, olfactory biology, and evolutionary adaptation. The reason some people despise cilantro lies not in willful contrarianism but in hardwired biological differences.

Understanding why cilantro tastes soapy to certain individuals offers a fascinating window into how human genetics shape sensory experience. It also underscores that taste is not purely subjective—it’s a complex interplay between DNA, brain processing, and environmental exposure.

The Soapy Gene: How Genetics Influence Cilantro Perception

The primary culprit behind cilantro aversion is a cluster of genes related to odor detection, particularly the OR6A2 gene. This gene encodes an olfactory receptor highly sensitive to aldehyde compounds—molecules found in both cilantro and, notably, some types of soaps and lotions.

Aldehydes are organic compounds that contribute to strong scents. In perfumes, they provide a clean, floral note. In cilantro, specific aldehydes such as decanal and dodecanal are responsible for its distinctive smell. For people with a particular variant of the OR6A2 gene, these compounds register not as citrusy or herbal, but as unmistakably soapy.

A 2012 study conducted by 23andMe analyzed the DNA of over 25,000 participants and found a strong correlation between variations in the OR6A2 gene and cilantro dislike. Individuals with two copies of the “sensitive” allele were significantly more likely to describe cilantro as soapy compared to those with one or no copies.

“Taste isn’t just about the tongue—it’s a full-body sensory experience shaped by your DNA.” — Dr. Charles Spence, Crossmodal Research Laboratory, University of Oxford

This genetic predisposition explains why cilantro aversion often runs in families. If one parent finds cilantro repulsive, there’s a higher chance their children will too—not because of learned behavior alone, but due to inherited sensitivity in odor receptors.

Olfactory Biology: Why Smell Matters More Than Taste

Despite being labeled a “taste,” the revulsion toward cilantro is largely driven by smell. Up to 80% of what we perceive as flavor actually comes from our sense of smell, specifically retronasal olfaction—the process by which odor molecules travel from the back of the mouth to the nasal cavity during chewing.

When someone bites into a cilantro leaf, volatile aldehydes are released and detected by olfactory receptors in the nose. For genetically sensitive individuals, this triggers a neural response similar to detecting household cleaners. The brain interprets this as unpleasant, even threatening, leading to immediate rejection of the food.

In contrast, people without the sensitive OR6A2 variant either don’t detect these aldehydes or perceive them differently—often describing cilantro as fresh, lemony, or peppery. This divergence highlights how the same chemical compound can produce opposite reactions depending on individual neurobiology.

Tip: If you’re sensitive to cilantro, try cooking it. Heat breaks down aldehyde compounds, reducing their potency and potentially making the herb more palatable.

Global Distribution of Cilantro Aversion

Cilantro aversion is not evenly distributed across populations. Studies estimate that around 4% to 14% of people of European descent find cilantro soapy, while the percentage rises dramatically in other groups:

Population Group	Estimated % Disliking Cilantro
East Asian (Chinese, Japanese, Korean)	15–21%
South Asian (Indian, Pakistani)	3–7%
Middle Eastern	3–6%
Hispanic/Latino	4–7%
African	Data limited, but generally low
European/Caucasian	10–14%

The higher prevalence among East Asians may reflect greater frequency of the sensitive OR6A2 variant in those populations. However, cultural familiarity plays a critical role. Despite genetic predispositions, many East Asians grow up consuming cilantro in small amounts or in cooked forms, which reduces negative associations.

Conversely, in Western countries where cilantro is often used raw and prominently, first-time exposure can be jarring for sensitive individuals—leading to lasting aversion.

Can You Learn to Like Cilantro?

While genetics set the baseline, taste preferences are not fixed. Neuroplasticity allows the brain to adapt to repeated exposures, especially when paired with positive experiences. This principle underlies the concept of “flavor learning.”

People who initially dislike cilantro can sometimes develop tolerance—or even appreciation—through gradual exposure. The key is pairing cilantro with foods they already enjoy, starting in small quantities, and using preparation methods that reduce its pungency.

1. Start small: Add a single chopped leaf to familiar dishes like tacos or scrambled eggs.
2. Cook it: Sautéing or boiling cilantro degrades aldehydes, mellowing the flavor.
3. Pair wisely: Combine with fats (like avocado or yogurt) or acidic ingredients (like lime juice) to balance intensity.
4. Blend it: Puree cilantro into sauces like chimichurri or raita, where other flavors dominate.
5. Be patient: It may take 10–15 exposures before perception shifts.

A real-world example comes from Maria, a chef from Chicago who avoided cilantro entirely until culinary school. “I thought my palate was broken,” she recalls. “But my instructor had us make salsa verde with roasted tomatillos and lightly wilted cilantro. The heat changed everything. Now I use it weekly.” Her experience illustrates how context and preparation can override initial sensory warnings.

Evolutionary Perspective: Is the Soapy Taste Protective?

Some scientists speculate that cilantro aversion may have offered an evolutionary advantage. Aldehydes are present not only in soap but also in certain toxic plants and spoiled fats. A heightened sensitivity to these compounds could have helped early humans avoid harmful substances.

Dr. Sarah Tishkoff, a geneticist at the University of Pennsylvania, suggests that odor-detection genes like OR6A2 evolved to help humans distinguish edible from dangerous plants. “In environments where plant toxicity was a real threat, being able to smell ‘off’ compounds would have been a survival trait,” she explains.

Today, that same sensitivity misfires when encountering harmless herbs like cilantro. But rather than a flaw, this reaction reflects a finely tuned biological system operating as intended—just in a modern context it wasn’t designed for.

Alternatives for Cilantro-Averse Cooks

For those who remain unable to tolerate cilantro despite efforts, several herbs offer similar freshness without triggering soapy perceptions:

• Parsley (flat-leaf): Mild, grassy, and versatile—ideal for garnishes and salsas.
• Epazote: Common in Mexican cuisine, adds depth to beans and stews.
• Thai basil: Slightly sweet with anise notes; great in curries and noodle dishes.
• Scallion greens: Provide sharpness and color without strong aroma.
• Lemon zest: Mimics cilantro’s citrusy brightness in dressings and marinades.

Tip: When substituting, focus on replicating function—brightness, aroma, or texture—rather than exact flavor.

Frequently Asked Questions

Is cilantro allergy the same as cilantro taste aversion?

No. True cilantro allergy is rare and involves immune responses like itching, swelling, or digestive distress. Taste aversion is a sensory issue, not an allergic reaction. Most people who say they “can’t eat cilantro” are experiencing genetic sensitivity, not an allergy.

Why does cilantro taste different in restaurants than at home?

Professional kitchens often use younger, fresher cilantro harvested at peak quality. Older or bruised leaves release more aldehydes, intensifying the soapy note. Additionally, chefs may pair cilantro with balancing ingredients (acid, fat, salt) that mask harshness.

Are there any health risks to avoiding cilantro?

No. While cilantro contains antioxidants and anti-inflammatory compounds, it is not nutritionally essential. All nutrients in cilantro are available in other herbs and vegetables. Avoiding it poses no health risk.

Practical Checklist: Managing Cilantro Sensitivity in Daily Life

Whether you're sensitive to cilantro or cooking for someone who is, this checklist helps navigate the herb with confidence:

1. ✔️ Ask about cilantro when ordering ethnic dishes (especially Thai, Indian, or Mexican).
2. ✔️ Check ingredient labels on pre-made sauces, salsas, and spice blends.
3. ✔️ Use substitutes like parsley or lemon zest in recipes calling for cilantro.
4. ✔️ Try cooking cilantro instead of using it raw to reduce soapy notes.
5. ✔️ Communicate preferences politely—many restaurants will omit cilantro upon request.

Conclusion: Embracing Biological Diversity in Taste

The divide over cilantro is more than a quirky food debate—it’s a powerful reminder that human perception is deeply personal and biologically grounded. What one person finds refreshing, another may find repulsive, all due to subtle differences in DNA. Rather than dismissing cilantro haters as fussy eaters, we should recognize their experience as valid and scientifically explainable.

At the same time, those who love cilantro can appreciate that their enjoyment stems from a fortunate genetic lottery—one that allows them to savor a herb others cannot. And for those stuck in the middle, hope exists: with patience and smart cooking techniques, even the most resistant palates can sometimes be won over.

💬 What’s your relationship with cilantro? Do you love it, hate it, or fall somewhere in between? Share your story and help others understand this uniquely polarizing herb.