Cilantro is one of the most polarizing herbs in the culinary world. Some people love its fresh, citrusy flavor, while others claim it tastes like soap. But why does this happen? The answer lies in genetics.

The Science Behind Cilantro Hatred

Researchers have discovered that a specific gene, OR6A2, is responsible for how people perceive cilantro. This gene is linked to the ability to detect aldehydes, chemical compounds found in both cilantro and soaps. People with certain variations of OR6A2 are more sensitive to these aldehydes, making cilantro taste unpleasantly soapy.

Genetics vs. Cultural Exposure

Studies suggest that cilantro aversion is more common in certain populations. Research from 23andMe found that around 10-14% of people with European ancestry report a strong dislike for cilantro, while this percentage is lower in South Asian, Middle Eastern, and Latin American populations, where cilantro is a staple ingredient. Cultural exposure plays a role in whether someone learns to enjoy cilantro, even if they have the genetic predisposition to dislike it.

Can Cilantro Haters Learn to Like It?

The good news is that taste preferences can change over time. Many people who initially disliked cilantro have trained their taste buds by gradually introducing it into their diet. Crushing cilantro leaves before using them can help break down the aldehyde compounds, making the flavor less intense.

Conclusion

If you hate cilantro, you’re not alone—and your genes might be to blame. However, exposure and gradual introduction may help overcome this aversion. Whether you love it or loathe it, cilantro remains one of the most debated herbs in the culinary world.