Why Do Some People Hate Cilantro The Science Behind Flavor Perception

For many, cilantro is a bright, citrusy herb that elevates salsas, curries, and salads. For others, it tastes like soap, metal, or even rotten food. This stark divide isn’t just pickiness—it’s rooted in biology, genetics, and the complex science of how humans perceive flavor. Understanding why cilantro inspires such strong reactions reveals deeper truths about individual differences in sensory experience.

Flavor perception is not simply a matter of what’s on the plate. It involves an intricate interplay between taste, smell, genetics, and even cultural background. Cilantro sits at the center of this storm, acting as a real-world example of how subjective eating really is. By examining the biological and psychological factors at play, we can better understand not only cilantro aversion but also the broader spectrum of human taste.

The Role of Genetics in Taste Sensitivity

One of the most significant reasons for cilantro dislike lies in our DNA. A 2012 study conducted by 23andMe analyzed the genetic profiles of nearly 30,000 participants and identified a strong link between a specific gene—OR6A2—and the perception of cilantro as soapy.

This gene codes for an olfactory receptor highly sensitive to aldehyde compounds. Aldehydes are naturally present in cilantro, particularly in its leaves, where they contribute to its distinctive aroma. However, these same chemicals are also found in some types of soap and lotions. People with a particular variant of the OR6A2 gene detect these aldehydes more intensely, leading them to associate cilantro’s scent and flavor with cleaning products rather than fresh herbs.

It’s important to note that this isn’t a “defect” in taste. Instead, it reflects heightened sensitivity—a trait that may have evolved to help early humans avoid toxic substances. In this light, those who find cilantro unpleasant might simply have a more acute sense of smell for certain chemical compounds.

Tip: If you’re genetically predisposed to dislike cilantro, try cooking it—heat breaks down some aldehyde compounds, mellowing the soapy notes.

How Smell Shapes Flavor More Than Taste

Contrary to popular belief, much of what we call “taste” is actually driven by smell. The tongue detects only five basic tastes: sweet, sour, salty, bitter, and umami. Everything else—nuances like citrus, earthiness, or floral notes—comes from odor molecules traveling through the nasal passage during chewing and swallowing.

Cilantro’s volatile compounds enter the nose both through the front (orthonasal olfaction) when sniffing and through the back of the throat (retronasal olfaction) when eating. For individuals with the sensitive OR6A2 receptor, retronasal detection amplifies the soap-like qualities of aldehydes, overpowering other flavor elements.

This explains why blindfolded taste tests often reveal surprising results. When visual cues are removed and smell is limited, many cilantro-haters report a milder, less offensive flavor. The brain’s expectation—shaped by past experiences and even cultural narratives—can intensify the negative reaction before the herb even touches the tongue.

A Global Perspective on Cilantro Acceptance

Cultural exposure plays a powerful role in shaping flavor preferences. Cilantro is widely used in Mexican, Indian, Thai, Middle Eastern, and Chinese cuisines, where generations have grown up consuming it regularly. In these regions, aversion to cilantro is far less common.

In contrast, populations with historically low cilantro consumption—such as parts of Northern Europe and East Asia—report higher rates of dislike. A 2012 study published in Flavour journal found that only about 3–7% of people of East Asian descent enjoy cilantro, compared to over 20% of those of Latin American heritage.

This suggests that early and repeated exposure can override genetic predispositions. Children raised in cilantro-rich culinary environments often learn to appreciate its flavor, even if they initially find it strange. The brain adapts to familiar patterns, reclassifying once-unpleasant stimuli as enjoyable through repeated positive associations.

Region	Cilantro Usage Frequency	Aversion Rate
Mexico	Very High	~3%
India	High	~5%
United States (general)	Moderate	~14%
China	Low to Moderate	~17%
Sweden	Low	~21%

Neurological and Psychological Influences on Food Aversion

Beyond genetics and culture, the brain’s wiring contributes significantly to cilantro dislike. The amygdala, which processes emotions and fear responses, can trigger aversive reactions when confronted with unfamiliar or negatively associated flavors.

For someone who first encountered cilantro in a spoiled dish or under unpleasant circumstances, the brain may form a lasting negative association. This phenomenon, known as conditioned taste aversion, can persist long after the initial incident—even if the cilantro itself was not the cause of discomfort.

Additionally, the insular cortex, responsible for interoception (the sense of the body’s internal state), integrates taste signals with emotional context. If a person expects cilantro to taste bad—due to peer influence or prior warnings—their brain may amplify negative sensations, creating a self-fulfilling prophecy.

“Taste is not just a sensory input; it’s a cognitive interpretation shaped by memory, emotion, and expectation.” — Dr. Linda Bartoshuk, Professor of Community Dentistry and Behavioral Science, University of Florida

Strategies to Overcome Cilantro Aversion

While genetic sensitivity cannot be changed, flavor perception is adaptable. With deliberate practice and exposure, many people successfully shift their relationship with cilantro. Here’s a step-by-step guide to retraining your palate:

1. Start small: Add a single chopped leaf to a familiar dish, like rice or soup, to minimize intensity.
2. Cook it: Heat reduces aldehyde concentration. Try sautéing cilantro or adding it to simmered sauces.
3. Pair wisely: Combine cilantro with fats (like avocado or yogurt) or acids (like lime juice), which can mask or balance off-notes.
4. Repeat consistently: Consume cilantro-containing dishes 2–3 times per week for several weeks to build familiarity.
5. Monitor mindset: Approach each tasting without judgment. Note texture and subtle flavors beyond the initial impression.

Tip: Blending cilantro into smoothies or pesto can disguise its aroma while still providing nutritional benefits.

Mini Case Study: From Hatred to Habit

Sophia, a 34-year-old teacher from Minnesota, avoided Mexican food for years because of her intense dislike of cilantro. Describing it as “wet bar soap,” she would meticulously pick it out of every dish. After moving to Texas and attending frequent family gatherings centered around Tex-Mex cuisine, she decided to confront her aversion.

She began by trying pico de gallo without cilantro, then gradually added tiny amounts over six weeks. She also experimented with cooked versions, discovering that roasted salsa verde—with wilted cilantro blended in—was palatable. Within three months, Sophia was ordering tacos with extra cilantro. “I wouldn’t say I love it yet,” she says, “but now it’s just part of the flavor. My brain stopped screaming ‘soap!’”

Do’s and Don’ts When Introducing Cilantro to Sensitive Eaters

Action	Recommendation	Reason
Use raw cilantro generously	Don’t	Maximizes aldehyde release, increasing soapy perception
Blend into sauces or dressings	Do	Dilutes flavor and masks strong aromas
Cook or wilt the leaves	Do	Heat degrades volatile compounds responsible for unpleasant notes
Force someone to eat it	Don’t	Can reinforce trauma and deepen aversion
Offer alternatives like parsley or culantro	Do	Provides similar freshness without triggering genetic sensitivity

Frequently Asked Questions

Can you develop a liking for cilantro later in life?

Yes. While genetics influence initial reactions, repeated exposure and positive experiences can reshape taste preferences. Many adults report growing to enjoy cilantro after years of avoidance, especially when introduced in appealing dishes or social contexts.

Is cilantro intolerance the same as a food allergy?

No. Cilantro aversion is a sensory response, not an immune reaction. True allergies to cilantro are extremely rare and would involve symptoms like hives, swelling, or difficulty breathing. Disliking the taste does not indicate an allergy.

Are there health benefits to eating cilantro despite disliking it?

Cilantro contains antioxidants, vitamins A and K, and anti-inflammatory compounds. However, forcing yourself to eat something you hate isn’t sustainable or healthy. Alternatives like parsley, basil, or even microgreens offer similar nutritional profiles without the sensory conflict.

Checklist: How to Approach Cilantro Without Dread

• Assess whether your dislike is genetic, learned, or both
• Try cooked or blended forms before raw
• Pair cilantro with complementary flavors (citrus, garlic, chili)
• Avoid high-pressure situations (e.g., first trying it at a crowded restaurant)
• Track your reactions over time to identify progress
• Respect your limits—no one should feel obligated to like any food

Conclusion: Embracing the Diversity of Taste

The cilantro debate is more than a quirky food preference—it’s a window into the complexity of human perception. What one person finds refreshing, another experiences as repulsive, all due to subtle variations in genes, upbringing, and brain chemistry. Rather than dismissing these differences, we should celebrate them as evidence of our biological diversity.

Understanding the science behind flavor helps us approach food with more empathy and curiosity. Whether you sprinkle cilantro liberally on your bowl or leave it untouched on the side, your taste is valid. And for those willing to explore, there’s always room to expand your palate—one small bite at a time.

🚀 Ready to challenge your taste buds? Try a new herb this week—whether it’s culantro, flat-leaf parsley, or shiso—and see how your perception evolves. Share your experience in the comments!