Why Some People Can’t Eat Cilantro: The Science Behind the Controversy

Why Some People Can’t Eat Cilantro: The Science Behind the Controversy

Cilantro is a divisive herb—some people love its fresh, citrusy flavor, while others claim it tastes like soap. This extreme difference in perception isn’t just a matter of preference; it has a genetic basis. Understanding why cilantro tastes unpleasant to certain individuals sheds light on how genetics, smell, and personal experiences shape our food preferences.

The Genetic Link to Cilantro Aversion

Studies have shown that an aversion to cilantro is linked to genetics, specifically a group of olfactory receptor genes that influence how people perceive smells. A key player is the OR6A2 gene, which encodes a receptor that detects aldehydes—compounds found in both cilantro and soap.

For those with a specific variation of this gene, cilantro's natural aldehydes create a soapy or pungent taste, making it unappetizing. Meanwhile, those without this genetic trait experience cilantro as fresh and aromatic.

Cultural and Environmental Influences

While genetics play a significant role, exposure to cilantro also affects how people perceive it. Those who grow up eating cilantro in cuisines like Mexican, Indian, or Thai food may develop a tolerance or even a liking for it over time, even if they have the genetic predisposition for aversion. Repeated exposure can help the brain rewire its association with the herb, making it taste less offensive.

Can Cilantro Hatred Be Overcome?

Some people who initially dislike cilantro find they can tolerate it when it is finely chopped, mixed into dishes, or combined with acidic ingredients like lime juice. Crushing or cooking cilantro can also break down some of the aldehyde compounds, reducing the soapy taste.

If you’re one of those who despise cilantro, know that it’s not just in your head—it’s in your genes. However, exposure and preparation methods may help make cilantro more palatable over time. Whether you love it or hate it, cilantro remains one of the most fascinating examples of how genetics influence our taste perceptions.