Why Do Some People Hate The Taste Of Cilantro Science Explained

For many, cilantro is a vibrant, citrusy herb that elevates salsas, curries, and salads with its fresh aroma. For others, it tastes like soap—or worse, a pungent chemical residue left on food. This stark contrast in perception isn’t just pickiness; it’s rooted deeply in human biology. The reason some people despise cilantro lies in genetics, olfactory science, and even evolutionary history. Understanding this divide reveals how individual differences shape our sensory experiences and why no two palates are exactly alike.

The Soapy Taste Phenomenon

The most common complaint about cilantro is that it tastes like soap. This isn’t hyperbole—it’s a genuine sensory experience for roughly 14–21% of the global population. The culprit? A group of chemical compounds called aldehyde molecules, which are naturally present in cilantro leaves.

Aldehydes are volatile organic compounds responsible for many scents in nature. In cilantro, they contribute to its characteristic aroma. However, certain aldehydes—specifically (E)-2-alkenals—are also found in some types of soaps, lotions, and even insect secretions. When individuals detect these compounds strongly, their brain may interpret the scent and flavor as “soapy” or “rancid.”

Tip: If you're sensitive to cilantro's soapy taste, try cooking it briefly—heat can break down some of the aldehyde compounds and mellow the flavor.

Genetics Behind Cilantro Dislike

The ability to detect these soapy notes is largely determined by genetics. A landmark study conducted by 23andMe in 2012 analyzed the DNA of over 25,000 participants and identified a strong link between cilantro aversion and a specific region on chromosome 11. This region contains a cluster of olfactory receptor genes, particularly OR6A2, which is highly sensitive to aldehyde compounds.

People who carry certain variants of the OR6A2 gene are more likely to perceive the aldehydes in cilantro as unpleasant. These genetic variants are inherited, meaning cilantro hatred often runs in families. If your parents can't stand cilantro, there's a good chance you inherited the same sensitivity.

Interestingly, the prevalence of this genetic variant varies significantly across populations. Studies show that only about 3–7% of people of East Asian descent dislike cilantro, compared to 14–21% of those of European ancestry, and up to 25% in Middle Eastern and South Asian populations. This variation suggests that cultural exposure and genetic adaptation both play roles in shaping taste preferences.

“Olfactory receptors act like locks, and odor molecules are the keys. Some people have receptors finely tuned to detect aldehydes—and when they do, cilantro doesn’t smell fresh. It smells like a bar of soap.” — Dr. Joel Mainland, Associate Member, Monell Chemical Senses Center

Evolutionary and Cultural Influences

Why would humans evolve to detect aldehydes so acutely? One theory suggests that heightened sensitivity to certain odors may have offered survival advantages. Aldehydes are not only found in cilantro but also in spoiled fats and some insect pheromones. Being able to detect these compounds could have helped early humans avoid rancid food or potential threats in the environment.

However, in modern times, this once-advantageous trait leads to culinary conflict. While some people evolved to be hyper-sensitive detectors of potentially harmful chemicals, others lost this sensitivity—possibly due to dietary shifts or regional availability of herbs.

Cultural context further influences perception. In cuisines where cilantro is a staple—such as Mexican, Thai, Indian, and Vietnamese—regular consumption from an early age may help desensitize individuals to its stronger notes. Familiarity breeds acceptance, and repeated exposure can retrain the brain to interpret the flavor as pleasant rather than offensive.

In contrast, in regions where cilantro is less commonly used, such as parts of Northern Europe, unfamiliarity amplifies the shock of its potent aroma. Without cultural normalization, the initial reaction—especially among genetically sensitive individuals—is more likely to be negative.

Neurological and Psychological Factors

Taste is not solely a function of the tongue. It’s a multisensory experience involving smell, texture, memory, and emotion. The brain integrates signals from the olfactory system and taste buds to create flavor perception. For cilantro haters, the overwhelming input from smell often dominates, overshadowing any subtle citrus or herbal notes.

Additionally, psychological conditioning plays a role. A single bad experience—like tasting cilantro in an unbalanced dish—can create lasting aversion. This is known as a conditioned taste aversion, where the brain associates a flavor with discomfort or disgust, reinforcing avoidance behavior.

On the flip side, positive associations—such as enjoying cilantro in a beloved family recipe—can enhance appreciation. This explains why some people who initially disliked cilantro grow to enjoy it after repeated positive encounters.

How Perception Changes Over Time

While genetics set the baseline, taste preferences are not fixed. Neuroplasticity allows the brain to adapt based on experience. Many cilantro skeptics report gradual acceptance after consistent exposure. This process involves:

• Reduced sensitivity through repeated stimulation of olfactory receptors
• Reframing the flavor as part of a pleasurable meal experience
• Learning to distinguish between different aromatic components in cilantro

A small 2014 study published in Flavour found that around 20% of self-identified cilantro haters were able to develop a tolerance after consuming it in controlled, appetizing preparations over several weeks. This suggests that while biology sets the stage, behavior and environment direct the performance.

Practical Tips for Cilantro Acceptance (or Substitution)

Whether you’re trying to overcome your aversion or cook for someone who hates cilantro, understanding the science opens doors to practical solutions. Here are evidence-based strategies to manage the cilantro divide.

Tip: Chop cilantro just before serving—delayed oxidation can intensify aldehyde release, making the soapy notes more pronounced.

Step-by-Step Guide to Reducing Cilantro’s Soapy Impact

1. Blanch briefly: Dip chopped cilantro in boiling water for 10–15 seconds, then plunge into ice water. This deactivates some volatile compounds.
2. Pair with fat: Combine cilantro with oils, yogurt, or avocado. Fat molecules can bind to aldehydes, reducing their volatility and perceived intensity.
3. Mix with complementary herbs: Blend with parsley, mint, or basil to dilute the dominant flavor profile.
4. Use roots or stems: In some cuisines, cilantro roots are preferred for their earthier, less polarizing taste. They’re common in Thai curry pastes.
5. Grind into spice blends: Incorporating cilantro seeds (coriander) instead offers a warm, citrusy note without the leafy soapy edge.

Alternative Herbs to Replace Cilantro

Herb	Flavor Profile	Best Use Cases
Parsley (flat-leaf)	Mild, grassy, slightly peppery	Salsas, tabbouleh, garnishes
Mint	Cool, sweet, refreshing	Chutneys, yogurt sauces, Southeast Asian dishes
Epazote	Earthy, pungent, medicinal	Bean dishes, traditional Mexican cuisine
Shiso (perilla)	Basil-like with hints of cinnamon and anise	Asian salads, sushi, noodle bowls
Dill	Faintly sweet, anise-like	Yogurt dips, fish dishes, pickles

Mini Case Study: From Hatred to Habit

Lena, a 34-year-old graphic designer from Chicago, avoided Mexican food for years because of her intense aversion to cilantro. “It wasn’t just dislike,” she said. “One bite felt like licking a dish sponge.” After moving to Austin and being regularly invited to taco trucks, she decided to confront the issue. With guidance from a nutritionist, she started small—adding a single leaf to her bowl, pairing it with lime and sour cream. Over three months, she gradually increased the amount. Today, she uses cilantro freely in homemade guacamole. “It still has a sharpness,” she admits, “but now I taste the brightness, not the soap.”

Lena’s experience reflects a growing trend: using behavioral techniques to reshape sensory perception. Her success wasn’t genetic change—it was neural retraining through controlled exposure and positive reinforcement.

Frequently Asked Questions

Can you suddenly start hating cilantro even if you used to like it?

Yes. While rare, changes in taste perception can occur due to illness (especially respiratory infections), hormonal shifts, medication side effects, or aging. A sudden aversion might also stem from a negative meal experience that triggers psychological rejection.

Is there a way to test if I’m genetically predisposed to hate cilantro?

Direct-to-consumer genetic testing services like 23andMe and AncestryDNA analyze the OR6A2 gene variant linked to cilantro sensitivity. If your results indicate the “cilantro soapy taste” trait, it confirms a genetic basis for your aversion—though it doesn’t mean you can’t learn to tolerate it.

Do cilantro lovers taste something completely different?

Not entirely. Both lovers and haters consume the same aldehydes. However, cilantro fans either lack the sensitive OR6A2 receptor variant or have learned to interpret the complex bouquet as fresh and citrusy rather than soapy. Their brains may emphasize other volatile compounds in the herb, such as linalool, which has a floral, sweet aroma.

Checklist: Managing Cilantro Sensitivity in Daily Life

• ✅ Identify whether your aversion is genetic or learned through experience
• ✅ Experiment with cooking methods (blanching, frying, blending) to reduce potency
• ✅ Pair cilantro with fats or acids (lime juice, yogurt) to balance flavor
• ✅ Try alternative herbs if substitution is needed
• ✅ Gradually expose yourself in small amounts if aiming for tolerance
• ✅ Communicate preferences when dining out to avoid unpleasant surprises

Conclusion: Embracing Flavor Diversity

The cilantro divide is more than a quirky food preference—it’s a window into human diversity. Our genes, environments, and cultures converge to shape how we experience the world, one bite at a time. Whether you love it or loathe it, recognizing the science behind cilantro’s polarizing reputation fosters empathy in shared meals and deeper appreciation for the complexity of taste.

💬 What’s your relationship with cilantro? Share your story in the comments—whether you sprinkle it generously or ban it from your kitchen, your experience adds to the conversation!