Why Do Some People Hate Cilantro The Science Behind Taste Preferences

For many, cilantro is a vibrant, citrusy herb that elevates salsas, curries, and salads. For others, it tastes like soap, metal, or even rotten bugs. This stark contrast in perception isn’t just pickiness—it’s rooted in biology, genetics, and sensory science. The divide over cilantro offers a fascinating window into how individual differences shape our experience of flavor. Understanding why people love or loathe cilantro reveals broader truths about human taste, evolution, and the complex interplay between genes and environment.

The Cilantro Divide: More Than Just Preference

Cilantro, also known as coriander leaf, is one of the most polarizing ingredients in global cuisine. It features prominently in Mexican, Indian, Southeast Asian, and Middle Eastern dishes. Yet, around 4% to 14% of the population reports an intense dislike for it—often describing its taste as soapy, foul, or chemically unpleasant. This isn’t mere aversion; it’s a visceral reaction driven by how certain individuals’ olfactory and taste systems interpret specific compounds in the herb.

The key lies in aldehyde chemicals found in cilantro leaves. These organic compounds are responsible for its bright, pungent aroma. Interestingly, aldehydes are also used in some soaps, lotions, and even insect secretions. For those genetically predisposed, the brain makes an involuntary connection between these scents—triggering a negative response similar to detecting something spoiled or unnatural.

Tip: If you're sensitive to cilantro, try cooking it briefly—heat can break down some of the volatile aldehydes, reducing the soapy aftertaste.

Genetics and the OR6A2 Gene

Scientific research has pinpointed a strong genetic component behind cilantro aversion. A landmark study conducted by 23andMe analyzed genetic data from thousands of participants and identified a specific gene variant strongly associated with disliking cilantro: OR6A2.

This gene codes for an olfactory receptor highly sensitive to aldehyde compounds—particularly (E)-2-alkenals, which are abundant in raw cilantro. Individuals who carry certain variants of OR6A2 are far more likely to detect these compounds at lower thresholds, making the herb’s scent overwhelming and unpleasant. Because smell contributes significantly to flavor (up to 80%, according to some estimates), this heightened sensitivity drastically alters the eating experience.

“People aren’t imagining the soapy taste—it’s a real sensory phenomenon linked to variation in a single odorant receptor.” — Dr. Nicholas Eriksson, Senior Scientist, 23andMe

The inheritance pattern suggests that cilantro preference may be partially hereditary. Some families report multiple members sharing the same distaste, while others enjoy it without issue. However, genetics alone don’t tell the whole story.

Beyond DNA: The Role of Environment and Exposure

While genetics load the gun, environment pulls the trigger. Cultural background and early dietary exposure play crucial roles in shaping whether someone comes to accept—or even enjoy—cilantro despite genetic predisposition.

Populations with long culinary traditions involving cilantro—such as in India, Thailand, or Mexico—show lower rates of aversion, even among those carrying the “soapy” gene variant. Repeated exposure during childhood appears to help override innate sensitivities through a process called sensory adaptation. Over time, the brain learns to associate the scent with positive experiences like flavorful meals, family gatherings, or cultural identity, effectively rewiring initial disgust into appreciation.

In contrast, individuals raised in regions where cilantro is rarely used may lack this contextual reinforcement. When first encountering the herb, their untrained olfactory system responds purely to its chemical profile—leading to immediate rejection.

Factor	Impact on Cilantro Perception	Example
OR6A2 Gene Variant	Increases sensitivity to aldehydes; higher chance of soapy taste	Common in European and African populations
Cultural Exposure	Reduces aversion through repeated positive association	Widespread use in South Asian cuisines
Age of First Exposure	Early exposure increases likelihood of acceptance	Children introduced before age 5 adapt better
Cooking Method	Heat reduces volatile aldehydes, mellowing flavor	Sautéed or blended cilantro is less offensive

Neuroscience of Flavor: How Smell and Taste Interact

Taste is not isolated to the tongue. What we perceive as flavor is a multisensory construct combining taste (sweet, sour, salty, bitter, umami), smell (via retronasal olfaction), texture, temperature, and even visual cues. When you chew cilantro, volatile molecules travel up the back of your throat to olfactory receptors in the nasal cavity—this is retronasal smell—and it’s here that the aldehydes activate OR6A2 in sensitive individuals.

The brain then cross-references this signal with stored memories and emotional associations. If the input matches previously encountered cleaning products or unpleasant odors, the limbic system may trigger a disgust response—even if the person knows intellectually that cilantro is safe to eat.

This explains why rational arguments (“It’s just a herb!”) rarely change someone’s mind. Disgust is a primal emotion designed to protect against toxins, and once activated, it overrides logic. In evolutionary terms, being hypersensitive to certain plant chemicals could have been protective—helping early humans avoid potentially harmful substances.

Mini Case Study: From Hatred to Acceptance

Jessica, a 32-year-old teacher from Ohio, grew up avoiding any dish containing cilantro. At family taco nights, she’d meticulously pick out every green fleck, convinced they were “contaminants.” Her father shared the same aversion, suggesting a possible genetic link.

After moving to Los Angeles and marrying into a Mexican-American family, Jessica was gently encouraged to try small amounts of cooked cilantro in soups and stews. Over several months, she began noticing subtle changes. The initial soapy punch faded, replaced by a fresh, herbal brightness. She now uses cilantro regularly, though still avoids large quantities of raw leaves.

Her experience illustrates how consistent, low-pressure exposure in a positive context can reshape perception—even when biology stacks the odds against it.

Strategies for Living With Cilantro Sensitivity

If you’re among those who find cilantro repulsive, know that you’re not broken—you’re simply wired differently. While you may never come to love it, there are practical ways to navigate social and culinary situations without conflict or discomfort.

1. Communicate politely but clearly: In restaurants or at gatherings, say, “I have a genetic sensitivity to cilantro—it tastes soapy to me,” rather than “I hate this.” This frames it as biological, not judgmental.
2. Seek alternatives: Parsley, culantro (a related but stronger-tasting herb), or a squeeze of lime can mimic freshness without triggering aversion.
3. Cook with caution: Blending cilantro into sauces like chutneys or salsas can dilute its potency. Heating also degrades aldehydes, softening the flavor.
4. Experiment gradually: Try tiny amounts mixed into familiar foods. Pairing it with fats (like avocado or yogurt) may buffer harsh notes.
5. Avoid blaming others: Just as you wouldn’t expect everyone to tolerate extremely spicy food, recognize that taste is subjective and biologically influenced.

Tip: Substitute flat-leaf parsley for cilantro in recipes when serving mixed groups—it looks similar and adds freshness without risk of offense.

Frequently Asked Questions

Can you develop a liking for cilantro later in life?

Yes. Many people report growing to appreciate cilantro after repeated exposure, especially when introduced in positive contexts like favorite dishes or cultural meals. Neuroplasticity allows the brain to reframe sensory input over time, even if genetic sensitivity remains.

Is cilantro intolerance an allergy?

No. Cilantro aversion is a taste/smell sensitivity, not an immune response. True allergies to cilantro are rare and involve symptoms like hives, swelling, or breathing difficulties—not just dislike of flavor.

Are there health benefits to eating cilantro if I hate it?

Cilantro contains antioxidants, vitamins A and K, and compounds with potential anti-inflammatory properties. However, these nutrients are available in many other herbs and vegetables. You don’t need to force cilantro consumption for good health.

Conclusion: Embracing Diversity in Taste

The cilantro debate is more than a quirky food feud—it’s a powerful reminder that human perception is deeply personal. What one person finds delightful, another may find revolting, all due to subtle differences in DNA, upbringing, and neural wiring. Rather than dismissing strong reactions as irrational, we should respect them as legitimate variations in human experience.

Understanding the science behind taste preferences fosters empathy in kitchens, restaurants, and dinner tables worldwide. It encourages chefs to offer substitutions, home cooks to ask questions, and diners to approach differences without judgment.

💬 Have a strong opinion about cilantro—or another food that divides people? Share your story in the comments. Let’s celebrate the wonderful diversity of human taste.