Why Do Some People Hate The Taste Of Cilantro And Is There A Way To Enjoy It

For many, cilantro is a vibrant, citrusy herb that brightens salsas, curries, and salads. For others, it’s an abomination—something that tastes like soapy dishwater or lawn clippings. This stark divide isn’t just pickiness; it’s rooted in genetics, sensory perception, and cultural exposure. If you’ve ever recoiled at a bite of guacamole or taco because of cilantro, you’re not alone. But more importantly, you might not be doomed to dislike it forever.

The truth is, cilantro aversion is one of the most well-documented cases of genetic variation affecting food preference. Yet, with the right approach, even those genetically predisposed to detest it can learn to tolerate—or even appreciate—it. Understanding the science behind this culinary divide is the first step toward bridging it.

The Genetic Basis of Cilantro Dislike

The primary reason some people find cilantro repulsive lies in their DNA. Specifically, variations in a cluster of genes known as OR6A2, which code for olfactory receptors, play a crucial role. These receptors are particularly sensitive to aldehyde compounds—molecules found both in cilantro and in some soaps and lotions.

When certain individuals chew cilantro, the plant releases aldehydes that closely resemble the chemical scent of bar soap or crushed bugs. Their heightened sensitivity makes them perceive this aroma intensely, often overpowering any pleasant herbal notes. A 2012 study published in Flavour found that up to 21% of East Asians, 17% of Europeans, and 14% of people of African descent reported disliking cilantro, largely due to these genetic factors.

“Cilantro taste perception is one of the clearest examples we have of how genetics directly influence what we find delicious—or disgusting.” — Dr. Charles Spence, Sensory Scientist, University of Oxford

Interestingly, identical twins are far more likely to share the same reaction to cilantro than fraternal twins, further reinforcing the hereditary component. However, genetics isn’t destiny. Environment, exposure, and cooking methods also shape how we experience flavor.

Why Does Cilantro Taste Like Soap?

The soapy taste isn’t imaginary—it’s chemically real. Cilantro leaves contain several long-chain aldehydes, including (E)-2-alkenals and (Z)-3-alkenals, which are structurally similar to those used in perfumes and cleaning products. People with the OR6A2 gene variant detect these compounds at much lower thresholds, making them dominant in the flavor profile.

However, not all aldehydes are unpleasant. In fact, they’re responsible for the fresh, green scent of cut grass and some citrus peels. The difference lies in concentration and context. When balanced with fats, acids, and spices, aldehydes can contribute complexity rather than offensiveness.

Tip: Chopping cilantro finely and letting it sit for 10 minutes before use can help dissipate volatile aldehydes, slightly reducing the soapy note.

Cultural and Environmental Influences on Cilantro Preference

Genetics may load the gun, but culture pulls the trigger. Populations with long-standing culinary traditions involving cilantro—such as in Mexico, India, Thailand, and the Middle East—tend to report lower rates of aversion, even among those with the “soap-sensitive” genotype.

This suggests that repeated exposure during childhood can retrain the brain to associate cilantro’s aroma with positive experiences like family meals, festive dishes, or comforting flavors. Over time, the brain learns to filter out or reinterpret the soapy signal as part of a desirable taste profile.

A mini case study illustrates this well: Maria, born in Chicago to Mexican-American parents, initially hated cilantro as a child. Her father insisted on adding it to every salsa and taco. At age 8, she would meticulously pick out each leaf. By 16, after years of eating it in context—with lime, onion, and spicy chiles—she no longer noticed the soapy taste. Today, at 30, she uses cilantro liberally and finds its absence in Mexican food unsettling.

Maria’s experience reflects a broader pattern: early and frequent exposure can override innate sensitivities. It’s not that her genes changed—it’s that her brain adapted.

Strategies to Learn to Enjoy Cilantro (Even If You Hate It)

If you’re among the soap-tasters, don’t give up on cilantro entirely. With patience and technique, you can shift your perception. Here’s a step-by-step guide to gradually build tolerance and appreciation.

Step 1: Start with Small, Controlled Amounts

Add a single chopped leaf to a familiar dish. Choose something flavorful—like a curry, chili, or stir-fry—where cilantro won’t dominate. The goal isn’t to love it immediately but to expose your palate without triggering disgust.

Step 2: Pair It with Complementary Flavors

Acidic ingredients like lime juice, vinegar, or tomatoes can neutralize aldehydes. Fats such as avocado, yogurt, or olive oil coat the tongue and mellow sharp notes. Try blending cilantro into a smooth sauce or dressing where its flavor disperses evenly.

Step 3: Use Cooked or Blanched Cilantro

Heat alters the chemical structure of aldehydes. Lightly blanching cilantro in boiling water for 10–15 seconds reduces its volatile compounds significantly. While it loses some brightness, the soapy edge softens. Dried cilantro (though less common) also lacks the problematic freshness.

Step 4: Grow and Harvest Your Own

Freshness matters. Supermarket cilantro is often wilted or stressed, increasing bitterness. Homegrown cilantro, harvested just before use, tends to be sweeter and more aromatic. Tending to the plant yourself may also create a psychological openness to liking it.

Step 5: Retrain Your Brain with Positive Associations

Eat cilantro in enjoyable settings—on vacation in Thailand, at a favorite restaurant, during a joyful meal with friends. Emotion and context influence taste memory. Over time, your brain may begin to link cilantro with pleasure rather than revulsion.

“Taste is not fixed. It’s a dynamic interplay between biology and experience. You can grow into foods you once rejected.” — Dr. Linda Bartoshuk, Professor of Food Science, University of Florida

Alternatives to Cilantro for Persistent Dislikers

Not everyone will come around—and that’s okay. If, after months of effort, cilantro still tastes like soap, consider substitutes that provide a similar texture or freshness without the genetic landmine.

Alternative Herb	Flavor Profile	Best Used In
Parsley (flat-leaf)	Mild, grassy, slightly peppery	Salsas, tabbouleh, garnishes
Italian Basil	Sweet, anise-like, aromatic	Asian-inspired dishes, salads, dressings
Epazote	Earthy, pungent, medicinal (in small amounts)	Mexican bean dishes, stews
Green Onions (scallions)	Sharp, mildly oniony, crisp	Stir-fries, tacos, noodle bowls
Dill	Faintly tangy, feathery, cool	Yogurt sauces, fish dishes, dips

While none perfectly replicate cilantro, flat-leaf parsley is the closest in texture and neutrality. In many recipes, especially cold dishes, it serves as a seamless stand-in.

Checklist: How to Approach Cilantro Without Dread

• ✅ Determine if you’re genetically sensitive (try a leaf raw; note immediate soapy taste)
• ✅ Begin with tiny amounts mixed into strong-flavored dishes
• ✅ Combine with lime, garlic, chili, or fat to balance flavor
• ✅ Experiment with blanched or finely minced cilantro
• ✅ Eat it in positive social or cultural contexts
• ✅ Wait at least 6–8 weeks of regular exposure before deciding
• ✅ Accept alternatives if needed—don’t force discomfort

FAQ

Can cooking eliminate the soapy taste of cilantro?

Cooking doesn’t remove aldehydes completely, but it does reduce their volatility. Sautéing, simmering, or blending cilantro into cooked dishes like soups or chutneys can mellow its sharpness and integrate the flavor more smoothly.

Is cilantro intolerance the same as a food allergy?

No. Cilantro aversion is a taste sensitivity, not an immune response. True allergies to cilantro are extremely rare and would involve symptoms like itching, swelling, or difficulty breathing—not just an unpleasant taste.

Are there different types of cilantro that taste less soapy?

All varieties of *Coriandrum sativum* contain the same basic compounds. However, younger leaves tend to be milder, and organically grown plants under optimal conditions may have a sweeter, less bitter profile. Some gardeners report reduced soapy notes in certain heirloom strains, though evidence is anecdotal.

Conclusion: Reconciling Biology and Palate

The divide over cilantro isn’t just about taste—it’s a window into how deeply our biology shapes our relationship with food. What one person finds refreshing, another finds revolting, all due to a few genetic switches. But human taste is not static. It evolves with experience, exposure, and intention.

If you’ve always hated cilantro, you now have tools to explore it differently: through gradual exposure, smart pairing, and mindful eating. And if you never come to love it, that’s perfectly valid. Culinary joy isn’t about forcing yourself to like everything—it’s about understanding your palate and finding satisfying alternatives.

💬 Have a cilantro story? Did you grow to love it—or has it always been a no-go? Share your experience in the comments and help others navigate this polarizing herb.