Why Do Some People Hate The Smell Of Cilantro And Is It Genetic

For many, cilantro is a vibrant, citrusy herb that brightens salsas, curries, and salads. For others, it’s an olfactory nightmare—reminiscent of soap, rotting meat, or unwashed laundry. This stark divide in perception has puzzled chefs, diners, and scientists alike. Why does one person adore cilantro while another gags at its scent? The answer lies deep within our DNA, shaped by evolution, biology, and even geography.

The experience of flavor is far more complex than mere taste. It involves a dynamic interplay between smell, taste, texture, and memory. Cilantro, also known as coriander leaves, sits at the center of one of the most debated culinary divides. But rather than a matter of preference alone, this aversion may be hardwired into certain individuals through genetics.

The Science Behind Cilantro Aversion

Cilantro contains a group of chemical compounds called aldehyde molecules. These are organic compounds often used in soaps, lotions, and perfumes due to their sharp, pungent aroma. Interestingly, the same aldehydes found in cleaning products are present in cilantro—specifically, (E)-2-alkenals and (Z)-3-hexenal. For people who perceive these compounds strongly, the herb can smell uncannily like soap or body odor.

Research suggests that this sensitivity isn’t random. A landmark 2012 study conducted by 23andMe analyzed the genetic data of nearly 30,000 participants and found a strong correlation between a specific gene variant and cilantro dislike. The gene in question: OR6A2, part of the olfactory receptor family responsible for detecting smells.

This gene is highly sensitive to aldehyde compounds. Individuals with a particular variation in OR6A2 are more likely to detect the soapy notes in cilantro, making the herb unpalatable despite its popularity in global cuisines.

“Some people are genetically predisposed to perceive cilantro as soapy because their olfactory receptors bind more strongly to the aldehyde compounds in the herb.” — Dr. Sarah Tishkoff, Geneticist, University of Pennsylvania

Is Cilantro Aversion Truly Genetic?

The evidence overwhelmingly points to yes. Multiple studies have confirmed that genetics play a dominant role in how we perceive cilantro. However, it’s not a simple on-off switch. Instead, it’s a spectrum of sensitivity influenced by several genes, environmental exposure, and even cultural background.

The OR6A2 gene variant is just one piece of the puzzle. Additional research published in the journal Flavour indicates that other genetic markers across chromosomes 4 and 11 also contribute to cilantro preference. These genes affect not only smell but also taste receptors and psychological associations with food.

Still, genetics aren't destiny. Some individuals with the “soapy” gene variant report learning to enjoy cilantro over time. This suggests neuroplasticity—the brain’s ability to rewire associations—can override initial disgust, especially when cilantro is paired with familiar, pleasurable flavors.

Tip: If you find cilantro soapy, try cooking it. Heat breaks down aldehyde compounds, mellowing the scent and reducing the soapy effect.

Global Distribution of Cilantro Sensitivity

Genetic predisposition varies significantly across populations. According to population genetics data:

• About 4–14% of people of European descent report cilantro tasting soapy.
• Up to 15–21% of people of East Asian ancestry are sensitive.
• In contrast, only around 3–7% of those of African or Middle Eastern descent report aversion.
• Latin American populations show moderate sensitivity, despite cilantro’s widespread use in regional dishes.

This distribution aligns with both genetic prevalence and culinary tradition. In regions where cilantro is a staple—such as Mexico, India, Thailand, and Morocco—people may develop tolerance early in life, even if genetically predisposed to dislike it. Repeated exposure during childhood appears to reduce aversion, suggesting a powerful role for learned behavior.

Population Group	Estimated % Disliking Cilantro	Possible Influences
East Asian	15–21%	High genetic sensitivity, lower traditional use
European	4–14%	Moderate genetic influence
African	3–7%	Low genetic sensitivity, high familiarity
Latin American	5–10%	High exposure counteracts genetics
Middle Eastern	3–6%	Deep culinary integration from childhood

Can You Train Yourself to Like Cilantro?

Yes—though success depends on individual biology and persistence. Because flavor perception combines smell, taste, and emotional context, repeated positive exposure can gradually reshape your response.

Here’s how to approach cilantro if you’ve always hated it:

1. Start small: Add a single chopped leaf to a dish you already love, like guacamole or tacos.
2. Cook it: Heating cilantro reduces volatile aldehydes, softening its aroma.
3. Pair wisely: Combine it with fats (like avocado or yogurt) or acids (lime juice), which can mask or balance strong notes.
4. Use stems sparingly: Stems contain higher concentrations of aldehyde compounds than leaves.
5. Be patient: It may take 10–15 exposures before your brain begins to accept it.

One effective strategy is gradual desensitization. A real-world example comes from Maria, a chef from Chicago who avoided cilantro for years. “Every time I tasted it, I gagged,” she recalls. “But working in a Mexican restaurant, I had no choice. I started by smelling it, then tasting tiny amounts mixed into lime crema. Within three months, I was garnishing my own tacos with it.” Her experience underscores the power of environment and repetition.

Why Do So Many People Think It Tastes Like Soap?

The “soap” comparison isn’t hyperbole—it’s chemically accurate. Aldehydes are used in soaps, lotions, and even insect pheromones. When OR6A2 receptors fire strongly in response to cilantro, they trigger a sensory memory linked to cleaning products. This cross-wiring between food and hygiene creates a visceral, almost primal revulsion.

Interestingly, some people describe cilantro as tasting like bugs or mildew. This may stem from additional compounds in the plant, such as decenal, which shares structural similarities with defensive secretions from stink bugs. Evolutionarily, humans are wired to avoid scents associated with decay or danger—making cilantro a biological red flag for certain individuals.

Alternatives to Cilantro for the Genetically Disinclined

If you’ve tried and failed to appreciate cilantro, don’t despair. Several herbs offer similar freshness without the soapy aftertaste:

• Parsley (flat-leaf): Mild, grassy, and versatile—ideal for garnishes and salsas.
• Epazote: Common in Mexican cuisine; adds earthy depth to beans and soups.
• Thai basil: Slightly sweet with anise notes; great in Southeast Asian dishes.
• Scallion greens: Provide a mild oniony bite and visual appeal.
• Arugula: Peppery and fresh, works well in salads and as a topping.

Tip: Chop parsley finely and add it at the end of cooking to mimic cilantro’s brightness without the risk of soapy off-notes.

Checklist: How to Navigate Cilantro in Your Kitchen

Whether you love it or loathe it, here’s a practical checklist for managing cilantro in your meals:

1. ☐ Determine your sensitivity: Try raw cilantro on its own to assess your reaction.
2. ☐ Check guest preferences: Always ask before serving cilantro-heavy dishes.
3. ☐ Offer substitutions: Keep parsley or green onions on hand as alternatives.
4. ☐ Store properly: Keep cilantro stems in water, covered loosely with a bag, for up to two weeks.
5. ☐ Use strategically: Add to cooked dishes where heat mellows its flavor.
6. ☐ Label dishes: In shared kitchens or restaurants, clearly mark cilantro-containing items.

Frequently Asked Questions

Can two people taste cilantro differently even if they’re related?

Yes. While genetics play a major role, inheritance of the OR6A2 variant isn’t guaranteed. Siblings may inherit different combinations of taste-related genes, leading to divergent experiences. Additionally, upbringing and diet shape long-term preferences.

Does cooking cilantro remove the soapy taste?

To some extent, yes. Cooking degrades aldehyde compounds, reducing their volatility and intensity. While the underlying chemistry remains, heat can make cilantro more palatable for sensitive individuals. Stir-frying, simmering, or blending into sauces often results in a milder flavor profile.

Are there any health risks to disliking cilantro?

No. Disliking cilantro poses no health concerns. While the herb contains antioxidants and vitamins (notably vitamin K and C), these nutrients are abundant in other greens. Avoiding cilantro won’t lead to deficiencies.

Expert Insight: The Future of Personalized Flavor

As genetic testing becomes more accessible, we may soon see personalized nutrition plans that account for taste genetics. Companies like 23andMe already report cilantro preference based on DNA analysis. In the future, meal kits or restaurant menus could adapt to genetic profiles, avoiding ingredients that trigger negative sensory responses.

“We’re entering an era where food can be tailored not just to dietary needs, but to sensory genetics. Understanding why someone hates cilantro is the first step toward truly personalized eating.” — Dr. Charles Spence, Crossmodal Research Laboratory, Oxford University

Conclusion: Embracing Culinary Diversity

The cilantro divide is more than a quirky food debate—it’s a window into human diversity. Our genes, shaped by millennia of evolution, continue to influence how we experience the world, one bite at a time. Whether you sprinkle it generously or ban it from your kitchen, understanding the science behind cilantro aversion fosters empathy and better communication around food.

Cuisine thrives on variety. Recognizing that flavor is subjective—not universal—allows us to cook and dine with greater inclusivity. Next time someone refuses cilantro, resist the urge to dismiss them as picky. They might simply be experiencing a different reality, written in their DNA.

🚀 Ready to explore your own taste genetics? Consider a DNA test or conduct a simple taste test with raw cilantro. Share your experience in the comments and help others understand the fascinating world of flavor perception.