Why Do Some People Hate The Taste Of Cilantro And Can You Change It

For many, cilantro is a vibrant, citrusy herb that elevates salsas, curries, and salads. For others, it tastes like soap—bitter, chemical, and deeply unpleasant. This sharp divide isn’t just about preference; it’s rooted in biology, genetics, and even cultural exposure. The question isn’t whether one side is “right,” but rather how we understand this sensory split and what, if anything, can be done to shift perception. Understanding the science behind cilantro aversion offers insight not only into taste but also into how our genes shape everyday experiences.

The Genetic Basis of Cilantro Dislike

At the heart of the cilantro controversy lies a cluster of genes linked to olfactory receptors—specifically, the OR6A2 gene. This gene encodes a receptor highly sensitive to aldehyde compounds, which are found in both cilantro and certain soaps. When cilantro is crushed or chewed, it releases aldehydes such as decanal and dodecanal, chemicals that share structural similarities with those used in perfumes and cleaning products.

Individuals with a specific variant of the OR6A2 gene perceive these compounds more intensely, leading them to describe cilantro as “soapy” or “chemical.” A 2012 study published in Flavour analyzed data from over 30,000 participants and found that up to 14% of East Asians, 17% of Europeans, and nearly 21% of Middle Eastern populations reported finding cilantro unpalatable—rates closely aligned with genetic predisposition.

“Your nose doesn’t lie when it comes to cilantro. For some people, it literally smells like a bar of soap because of shared chemical components detected by the same receptors.” — Dr. Charles Spence, Sensory Scientist, University of Oxford

This genetic sensitivity isn't a flaw—it's an evolutionary trait. Aldehyde detection may have once helped humans avoid toxic substances. In modern times, however, it turns a culinary favorite into a revolting experience for a significant minority.

Cultural Exposure and Taste Adaptation

While genetics play a major role, culture and repeated exposure can influence how we interpret flavors—even those we initially dislike. Populations with long-standing culinary traditions involving cilantro, such as in Mexico, India, and Thailand, report lower rates of aversion. This suggests that early and frequent exposure may help rewire perception over time.

A child raised on dishes where cilantro is a background note rather than a dominant flavor may grow accustomed to its presence. Over years, the brain begins to associate the scent and taste not with soap, but with comfort, family meals, or celebration. This process, known as flavor learning, demonstrates that taste isn’t fixed—it’s malleable through context and repetition.

Tip: If you're trying to develop a taste for cilantro, start with small amounts finely chopped and mixed into familiar dishes like guacamole or rice.

Can You Change Your Perception of Cilantro?

Yes—but with caveats. While you can’t alter your DNA, you can influence how your brain responds to cilantro through gradual exposure and strategic pairing. The key is not to force consumption, but to create positive associations slowly.

Step-by-Step Guide to Developing a Taste for Cilantro

1. Start with minimal amounts: Add a single leaf or a pinch of chopped cilantro to a dish you already enjoy, such as tacos or lentil soup.
2. Pair with strong complementary flavors: Combine cilantro with ingredients like lime, garlic, cumin, or chili, which can mask or balance its sharper notes.
3. Use it in cooked forms: Cooking slightly wilts cilantro, reducing the volatility of aldehydes. Try adding it at the end of cooking for a milder effect.
4. Try coriander seeds instead: Ground coriander (the seed of the same plant) lacks the aldehyde compounds and offers a warm, citrusy alternative.
5. Track your reactions: Keep a brief journal noting texture, aroma, and aftertaste. Over time, you may notice subtle shifts in tolerance.

Progress may take weeks or months. Some individuals eventually come to enjoy cilantro; others remain indifferent but learn to tolerate it. A few will never accept it—and that’s perfectly normal.

Alternatives and Workarounds

Not everyone needs to “fix” their aversion. In fact, forcing yourself to eat something unpleasant isn’t necessary for a rich culinary life. Several herbs can mimic cilantro’s freshness without triggering the soapy response.

Herb	Flavor Profile	Best Uses
Parsley (flat-leaf)	Mild, grassy, slightly peppery	Salsas, garnishes, tabbouleh
Thai Basil	Anise-like, sweet, aromatic	Curries, stir-fries, noodle dishes
Epazote	Earthy, pungent, citrus undertones	Bean dishes, Mexican stews
Mint	Cool, bright, sweet	Salads, chutneys, yogurt sauces

For recipes calling for raw cilantro, parsley is often the safest substitute. It provides visual appeal and a clean finish without the polarizing edge. In Southeast Asian cuisine, Thai basil brings complexity without the aldehyde issue. Experimenting with combinations—such as mint and parsley together—can also yield satisfying results.

Real-Life Example: From Hatred to Acceptance

Rajiv, a software engineer born in Canada to Indian parents, grew up avoiding his mother’s chutneys and dal, convinced they tasted “like laundry room cleaner.” At family gatherings, he’d pick out every green fleck from his plate. His siblings, however, loved the same dishes.

At age 28, while traveling in Kerala, Rajiv decided to confront his aversion. He began ordering dishes with small amounts of cilantro, eating mindfully, and focusing on the other flavors—coconut, tamarind, mustard seed. He noticed that in complex spice blends, cilantro didn’t dominate. Over two weeks, he consumed it daily. By the end of the trip, he could eat a full serving of coconut-cilantro chutney without discomfort.

Back home, he reintroduced it gradually. Today, he still doesn’t crave cilantro, but he uses it in moderation. “It’s not love,” he says, “but I finally get why my mom wouldn’t cook without it.”

Expert Strategies for Managing Cilantro Aversion

Beyond personal experimentation, food scientists and chefs recommend several evidence-based approaches to manage or mitigate cilantro dislike:

• Blanching: Briefly dipping cilantro in boiling water then shocking it in ice reduces volatile compounds, softening the flavor.
• Chopping technique: Using a ceramic knife instead of metal may reduce oxidation and preserve a fresher taste.
• Timing of addition: Adding cilantro just before serving minimizes bitterness caused by prolonged air exposure.
• Combining with fats: Mixing into avocado, yogurt, or oil-based dressings can coat the tongue and reduce aldehyde perception.

“Taste is not destiny. Even genetically driven responses can be modulated by experience. The brain learns what is safe, what is pleasurable, and what belongs.” — Dr. Linda Bartoshuk, Renowned Taste Psychologist, University of Florida

Checklist: How to Approach Cilantro Tolerance

• ✔ Determine if your aversion is genetic (family history of soap-like taste)
• ✔ Start with tiny amounts in flavorful, complex dishes
• ✔ Avoid eating it raw in large quantities at first
• ✔ Use substitutes like parsley or coriander seed when needed
• ✔ Be patient—changes in taste can take weeks or months
• ✔ Accept that full enjoyment may never happen—and that’s okay

Frequently Asked Questions

Is cilantro aversion a sign of a medical condition?

No. Disliking cilantro due to its soapy taste is not a medical issue. It’s a genetically influenced variation in smell perception, similar to how some people strongly dislike blue cheese or black licorice. It does not indicate illness or deficiency.

Can children grow out of hating cilantro?

Some can. Children’s taste preferences evolve rapidly. Early exposure to cilantro in mixed dishes—especially within culturally familiar foods—increases the likelihood of acceptance later. However, if a child has a strong genetic sensitivity, complete reversal is less likely, though tolerance may improve.

Are there any health risks to avoiding cilantro?

No. Cilantro is nutritious, containing antioxidants and small amounts of vitamins A and K, but it is not essential. Its benefits can be obtained from other herbs and vegetables. Avoiding it poses no health risk.

Conclusion: Embracing Flavor Diversity

The cilantro divide reminds us that taste is deeply personal. What delights one person may disgust another—not due to stubbornness or lack of sophistication, but because of biological reality. Rather than viewing aversion as a problem to fix, it’s more productive to see it as part of human diversity.

Whether you learn to tolerate cilantro, find clever substitutes, or simply choose to leave it off your plate, the goal is enjoying food without guilt or pressure. Culinary joy isn’t about checking boxes—it’s about connection, memory, and pleasure. And sometimes, that means honoring your own palate, soap or no soap.

💬 Have a strong opinion about cilantro? Share your story—whether you love it, hate it, or changed your mind. Your experience might help someone else feel less alone in their flavor journey.