Why Do Some People Hate The Smell Of Cilantro Science Behind The Soap Taste

Cilantro—also known as coriander leaf—is a staple in cuisines around the world, from Mexican salsas to Thai curries and Indian chutneys. Yet, despite its widespread use, a significant number of people report an intense aversion to its flavor and aroma, often describing it as tasting like soap. This isn’t just a matter of personal preference. The reason lies deep within our DNA. What one person experiences as bright and citrusy, another perceives as foul and soapy. Understanding why this happens involves genetics, olfaction, and evolutionary biology—all converging on a single herb that divides palates like no other.

The Genetic Basis of Cilantro Aversion

The primary reason some people find cilantro so repulsive is rooted in genetics. Specifically, variations in a cluster of genes responsible for detecting odors—particularly the OR6A2 gene—play a crucial role. This gene codes for an olfactory receptor highly sensitive to aldehyde compounds, which are naturally present in cilantro.

Aldehydes are organic molecules found in many fragrant substances, including perfumes, lotions, and yes, bar soap. Interestingly, they are also produced by certain insects, such as stink bugs, which may explain why some people associate cilantro with bugs or chemicals. In cilantro, these aldehydes break down into compounds that give the leaves their characteristic scent. For individuals with a specific variant of the OR6A2 gene, these compounds register not as fresh and herbal, but as pungent and soapy.

“About 4% to 14% of people have a genetic predisposition that makes cilantro smell like soap due to heightened sensitivity to aldehyde compounds.” — Dr. Charles J. Wysocki, Monell Chemical Senses Center

This genetic variation is inherited, meaning if one or both of your parents dislike cilantro, you’re more likely to share that trait. Studies have shown that cilantro aversion is more common among people of European descent (up to 17%), while those of East Asian, Middle Eastern, and Latin American backgrounds tend to enjoy it more—suggesting both genetic and cultural influences.

Chemistry Behind the “Soap Taste”

To understand the science fully, it helps to examine what’s actually in cilantro. The leaves contain several volatile compounds, but two groups dominate: aldehydes and terpenes.

• Aldehydes: These are responsible for the soapy or metallic odor. Specifically, (E)-2-alkenals and (Z)-3-alkenals are structurally similar to chemicals used in soaps and lotions.
• Terpenes: Compounds like linalool and pinene contribute citrusy, floral, or pine-like notes—what fans of cilantro love.

When someone has a high sensitivity to aldehydes, the balance tips. Instead of perceiving the complex blend of scents, their brain amplifies the soapy component, drowning out the pleasant aromas. It’s not that the cilantro tastes bad—it’s that their sensory system interprets it differently.

Tip: Chopping cilantro finely or cooking it briefly can reduce the concentration of volatile aldehydes, making it milder and less soapy for sensitive individuals.

Cultural and Environmental Influences on Perception

While genetics play a major role, environment and exposure also shape how we experience food. People raised in cultures where cilantro is commonly used—such as in Mexico, Thailand, or India—are more likely to develop a taste for it, even if they carry the sensitive gene variant.

This phenomenon illustrates neural plasticity in the olfactory system. Repeated exposure can rewire the brain’s association between a smell and its emotional response. A child who initially finds cilantro unpleasant may grow to enjoy it after years of eating dishes where it plays a supporting role. Conversely, someone with little exposure may react strongly the first time they taste it.

A real-world example comes from culinary schools, where aspiring chefs from non-cilantro-eating backgrounds often struggle during early training. One student from the Midwest described her first encounter with raw cilantro in guacamole: “I thought someone had dropped a bar of Irish Spring in my dip.” But after months of using it daily in sauces and garnishes, she began to appreciate its brightness. “Now I miss it when it’s not there,” she said.

How Common Is Cilantro Hatred?

Estimates vary, but research suggests that between 4% and 21% of the global population strongly dislikes cilantro. The percentage differs significantly by region:

Region	Approximate % Disliking Cilantro	Cultural Usage
East Asia (China, Japan)	3%–5%	Moderate; used sparingly
South Asia (India, Pakistan)	4%–6%	Very high; essential in many dishes
Middle East & North Africa	5%–7%	High; common in salads and stews
Latin America	6%–10%	Very high; key ingredient in salsas, ceviche
Europe (especially Northern)	14%–17%	Low; limited traditional use
North America (general)	10%–14%	Moderate to high; varies by cuisine

This table highlights a clear trend: populations with long-standing culinary traditions involving cilantro report lower rates of aversion. Familiarity appears to temper genetic predisposition.

Can You Train Yourself to Like Cilantro?

Yes—though success depends on the individual. For those whose dislike is purely genetic, overcoming the soapy perception takes patience and strategy. Here’s a step-by-step approach:

1. Start small: Add a single chopped leaf to familiar dishes like soups or scrambled eggs.
2. Cook it lightly: Heat breaks down some aldehydes. Try sautéing cilantro in oil or adding it to warm dishes.
3. Pair with strong flavors: Combine with lime juice, garlic, or chili to distract the palate.
4. Use roots or stems: These have a milder, earthier taste than leaves and are common in Thai curry pastes.
5. Blitz it: Blend cilantro into sauces, pestos, or smoothies to mask texture and intensity.
6. Wait it out: Repeat exposure over weeks can gradually shift your brain’s response.

One diner in Toronto reported success after blending cilantro into green smoothies for 21 days. “At first, I could still taste the soap,” he said. “But by day 15, it just tasted green—like spinach or parsley. Now I put it on tacos without thinking.”

Alternatives for Cilantro Avoiders

For those who never adapt, substitutions can save a dish. While no herb perfectly replicates cilantro’s unique profile, several come close in function and freshness:

• Parsley (flat-leaf): Offers a clean, grassy note without the soapy edge.
• Epazote: Used in Mexican cooking; stronger, more medicinal, but effective in bean dishes.
• Thai Basil: Adds aromatic depth with a licorice hint—great in Southeast Asian recipes.
• Green Onions (scallions): Provide sharpness and color, though lacking herbal complexity.
• Arugula or Watercress: Peppery greens that add bite and freshness.

Tip: When substituting, chop finely and add at the end of cooking to preserve brightness.

FAQ

Is cilantro really like soap?

For some people, yes—due to shared chemical compounds called aldehydes found in both cilantro and certain soaps. Their genetic makeup makes them especially sensitive to this scent.

Can cooking remove the soapy taste?

Partially. Heating cilantro reduces the volatility of aldehyde compounds, mellowing the flavor. However, prolonged cooking can destroy its fresh character. Light sautéing or brief simmering works best.

Are there health risks to disliking cilantro?

No. While cilantro contains antioxidants and mild anti-inflammatory properties, it’s not nutritionally essential. You won’t miss anything critical by avoiding it.

Expert Insight: The Future of Flavor Genetics

As genetic testing becomes more accessible, we may soon see personalized food recommendations based on olfactory profiles. Companies are already exploring how DNA data can guide dietary choices, including herb and spice tolerance.

“The idea of ‘flavor genomics’ is gaining traction. Knowing your cilantro gene status could help chefs, food developers, and even home cooks tailor meals to individual biology.” — Dr. Sarah Tishkoff, Geneticist, University of Pennsylvania

In the future, restaurants might offer “cilantro-free” menus flagged not just for preference, but for biological compatibility. Imagine a world where your dinner app knows you’re an OR6A2 carrier and automatically substitutes parsley—without you having to say a word.

Conclusion

The divide over cilantro isn’t just about taste—it’s a fascinating intersection of genetics, chemistry, and culture. What seems like a simple herb preference reveals deeper truths about human perception and diversity. Whether you love it or hate it, your reaction is valid, biologically grounded, and shared by millions worldwide.

If you’ve always avoided cilantro, consider experimenting with preparation methods or gradual exposure. If you’re a fan, remember that those who dislike it aren’t being fussy—they’re experiencing a different reality. And if you're designing meals for others, a little empathy goes a long way.

💬 Have a strong opinion on cilantro? Share your story or favorite substitution in the comments below—we’d love to hear how your genes shape your plate!