Cilantro — or coriander, as it’s known in some parts of the world — is a staple in cuisines from Mexico to Thailand, yet it has also become one of the most polarizing herbs in the culinary world. While many people enjoy its fresh, citrusy zing, others describe it as reminiscent of soap, dirt, or even a skunk’s spray. In this article, we’ll explore the science, culture, history, and sensory factors that contribute to why so many people find cilantro absolutely repulsive.
The Science Behind the Strong Taste
There’s real science that explains why cilantro can taste so off-putting to certain individuals. Researchers have traced the issue to a specific set of genetic traits that affect how people perceive the herb’s volatile compounds.
The Aldehyde Connection
Cilantro contains a number of organic compounds known as aldehydes, which are responsible for its distinct flavor. These aldehydes are also found in soap and some insects — including bed bugs and stink bugs — which may explain why some people report a soapy or foul smell when they encounter cilantro leaves.
A 2012 study by 23andMe uncovered a correlation between a specific gene cluster (OR6A2) on chromosome 11 and cilantro aversion. This gene encodes olfactory receptors that are particularly sensitive to aldehydes, causing the soapy impression that some describe.
Taste Buds, Genes, and Sensory Perception
Taste is not only about the tongue — it’s deeply tied to our sense of smell. While taste buds identify five primary flavors (sweet, salty, sour, bitter, and umami), the olfactory system enriches what we describe as flavor. For cilantro-sensitive individuals, this process highlights the herb’s most pungent characteristics rather than its subtle citrus notes.
Another factor involves genetic variation in bitter taste receptors. Some individuals with this variation are hyper-sensitive to certain compounds, misinterpreting cilantro’s bright notes as unpleasant bitterness or sourness.
Cultural Perspectives and Exposure
Beyond genetics lies a compelling case of cultural influence and exposure. People from regions where cilantro features prominently in traditional dishes are far less likely to dislike the herb — suggesting that early exposure plays a significant role in shaping flavor preferences.
Cilantro in Traditional Cuisines
Cilantro is indispensable in many cuisines, including:
- Mexican — found in salsas, guacamole, and tacos.
- Thai — used in soups, curries, and salads like papaya salad.
- Indian — paired with coriander seeds and used in chutneys and curries.
- Latin American — common in dishes across Colombia, Venezuela, and Peru.
If you grow up eating these dishes, your brain tends to perceive cilantro not as an isolated flavor but as a key part of a dish’s expected flavor balance — a concept known as flavor pairing and normalization through repeated exposure.
Where Cilantro Isn’t Welcome
In contrast, many people in Europe and the northern parts of Asia have minimal exposure to cilantro. Their culinary traditions often rely on parsley, dill, or other herbs that are more subtly flavored — making cilantro’s boldness feel out of place. This lack of early exposure may intensify the aversion when cilantro is suddenly introduced later in life.
Evolutionary and Psychological Explanations
There’s also a compelling evolutionary angle that some scientists suggest may explain cilantro disgust — and that’s tied to primal instincts of survival.
Survival and Bitter Taste Avoidance
Many bitter-tasting plant compounds are toxic substances — an evolutionary reason why people are biologically wired to avoid bitterness. Since cilantro can trigger bitterness or off-putting notes in some people’s palates, the body’s natural instinct might be to avoid it as a potential hazard.
The Placebo and Nocebo Effects in Taste
Beliefs about cilantro also have a psychological impact. The “nocebo” effect — the opposite of the placebo effect — means that if someone is convinced cilantro tastes awful, they may experience it as significantly more repulsive than someone neutral to it. Meanwhile, cultural endorsement of cilantro may positively condition people to enjoy it regardless of mild distaste.
Changing Minds: Can You Learn to Like Cilantro?
While genetics and biology set the stage, they don’t necessarily seal our fate — preferences can change. This is good news for those wondering if they can ever enjoy foods featuring cilantro, such as tacos, gazpacho, or chimichurri.
Exposure Is Key
Culinary experts and psychologists agree: repeated exposure to a disliked food can gradually alter its perception. While it might start as overly soapy or sour, over time and with consistency, many people report that the flavor becomes more palatable — even enjoyable.
Cutting the Bite: Cooking or Blending
Another effective trick is to introduce cilantro in more balanced form, rather than allowing it to dominate. For example:
- Blending it into salsa or guacamole to soften its intensity.
- Cooking with it briefly (though cilantro is often not heat-tolerant).
- Chopping it very finely and mixing liberally with other tastants like lime juice, avocado, or garlic.
This method takes the raw edge off and harmonizes its taste with complementary ingredients.
Substitute Smartly
If all else fails, intelligent substitution can satisfy the texture or flavor role that cilantro plays without invoking disgust. Parsley is the most common and effective substitute — particularly flat-leaf parsley, which boasts a similar freshness, texture, and even visual appeal.
Other alternatives include:
- Basil — great for Thai-inspired dishes.
- Arugula — adds peppery bite with some green depth.
- Culantro — a different herb, related to cilantro, that has a stronger, more stable flavor that some find easier to accept.
What the Data Says: How Many People Hate Cilantro?
Surveys and studies have confirmed what anecdotal restaurant complaints cannot deny — a significant portion of the global population does indeed hate cilantro. Surprisingly, some regions show up to a 20% dislike rate, while others remain virtually unanimous in their cilantro fondness.
Regional Aversion Rates
| Region | Percentage Who Dislike Cilantro |
|---|---|
| Middle East | 3% |
| Latin America | 4% |
| Asia | 5% |
| North America | 14% |
| Europe | 17% |
| Africa | Varies widely; fewer studies |
Gender Differences in Cilantro Response
Studies have shown minimal difference by gender. However, there are anecdotal suggestions that women report heightened taste aversion more frequently than men — possibly due to stronger taste sensitivity or cultural openness in expressing dislike.
The Role of Social Media and Popular Opinion
Cilantro aversion has grown from a dinner table debate to a full-blown internet phenomenon, with passionate anti-cilantro communities thriving on platforms like Facebook, Reddit, and TikTok. This has had measurable effects on both public perception and restaurant menus.
#CilantroHaters — A Movement Grows
Social media communities like r/cilantrohaters on Reddit are filled with creative (and sometimes humorous) descriptions of how cilantro smells and tastes — including likening it to wet dogs, cleaning agents, or even the interior of a car tire.
These platforms are not just venting spots — they’re validating spaces where cilantro-sensitive individuals confirm their experiences and even push for greater recognition and accommodation of such taste differences in food services.
Restaurant Adaptation: More Options Than Ever
Recognizing the backlash, many restaurants have modified their offerings:
- Fast-casual chains like Chipotle now serve cilantro as an optional topping.
- High-end fusion restaurants consult on flavor profiles before adding it.
- Event caterers or custom order services often ask about cilantro preferences.
The rise of consumer-driven customization in food culture has made it easier for people to avoid cilantro — or embrace it — based on personal taste.
Debunking Common Myths Around Cilantro Aversion
Despite the biological and cultural explanations, myths surrounding cilantro dislike persist. Beliefs like “you’re just being dramatic” or “your taste buds are broken” are misinformed. Let’s clarify some of these:
Myth 1: You Can’t Be Sensitive to Cilantro
Fact: Hundreds of peer-reviewed scientific studies, including research from the Monell Chemical Senses Center, confirm that cilantro sensitivity is real and often inherited.
Myth 2: Disliking Cilantro Equals an Undiscerning Palate
Fact: Just the opposite. Those who report dislike often describe detailed sensory experiences — a sign, ironically, of a very keen palate reacting strongly to chemical compounds.
Myth 3: Cooking Cilantro Changes Your Reaction
Fact: For people sensitive to the raw form of cilantro, cooking can either make it less pungent or shift the flavor profile in ways that still provoke dislike. Responses vary by individual.
The Future of Cilantro and Flavor Sensitivity
As scientists dig deeper into aroma perception, flavor genetics, and cross-cultural studies, we may one day create genetically neutralized versions of cilantro — allowing lovers and haters to share the same dish.
Flavor Engineering on the Horizon
Researchers at agricultural tech companies are now exploring methods to alter cilantro’s chemical composition while preserving its appearance and nutritional value. Techniques like selective breeding, gene-editing with CRISPR, and indoor climate manipulation for herb development are pushing this once-unthinkable possibility into reality.
Evolving Menu Design and Service Ethics
Food service providers are also adapting by becoming more transparent and accommodating. Menus now often highlight cilantro usage, and servers are trained to ask about preferences — especially when serving dishes like ceviche or chutney, where cilantro plays a prominent role.
Conclusion: Personal Palates, Shared Meals
Whether you love cilantro for its citrusy pop or recoil at its “soapy” aroma, what’s important is understanding that these differences are natural, not personal. By recognizing and respecting flavor sensitivity, we create a richer, more inclusive culinary culture — one where you can enjoy a bowl of Vietnamese pho or a burrito without wondering if the green garnish will ruin the whole thing.
So next time you wonder, “Why is cilantro so disgusting?”, remember the truth: it’s not the herb itself — but how your body and background shape its taste. One person’s stink bomb is another’s culinary jewel — and that’s what makes eating together both a science and an art.
Why do some people think cilantro tastes disgusting?
Some people find cilantro unpalatable due to a genetic predisposition that influences how they perceive its flavor. Specifically, variations in olfactory receptor genes—most notably OR6A2—can cause individuals to detect certain aldehydes in cilantro more strongly. These chemical compounds, which contribute to cilantro’s aroma, are similar to those found in soap. As a result, rather than tasting a fresh, herbaceous flavor, some individuals experience cilantro as bitter, soapy, or even metallic.
This difference in perception is sometimes referred to as “cilantro hate,” and it’s similar to other genetic taste variations, such as the aversion to brussels sprouts or the inability to taste certain bitter compounds. While taste preferences can also be shaped by cultural exposure and repeated experiences, the strong dislike of cilantro among certain individuals is often immediate and rooted in biology rather than just learned behavior.
Is the dislike for cilantro a recent phenomenon?
The dislike of cilantro is not a recent phenomenon, though it has become more widely discussed in modern times. Historical records indicate that cilantro has been used for thousands of years in cooking and medicine across many cultures, including ancient Egypt, Greece, and China. However, complaints about its taste were still documented throughout history, suggesting that people with the genetic sensitivity have always experienced it differently.
In recent decades, increased globalization and cross-cultural culinary exposure have allowed more people to express their aversion to cilantro, especially in Western societies where its use has become more common. This has led to a growing awareness of “cilantro haters,” prompting scientific studies and even media attention, which further legitimizes and explores the phenomenon from a genetic and sensory science perspective.
Can you get used to cilantro if you don’t like it?
While some people can grow more tolerant of cilantro through repeated exposure, others may never come to enjoy it, especially if their aversion is particularly strong or genetically based. Taste and smell preferences often have a learned component, which means trying cilantro in different ways—such as chopped finely and mixed into dishes, rather than eaten in large quantities—can reduce the intensity of the unpleasant perception and make it more palatable over time.
Psychologically, associating cilantro with enjoyable meals or cultural experiences can also help shift perceptions. However, forcing someone to eat cilantro is unlikely to produce lasting change and may even reinforce negative associations. Gradual, positive exposure and finding dishes where cilantro blends more subtlety with other flavors can help, but full acceptance isn’t guaranteed due to the innate sensory differences.
What does cilantro add to food besides flavor?
Beyond its distinctive flavor profile, cilantro brings several nutritional and aromatic benefits to food. It is rich in antioxidants, vitamins A and K, and minerals like potassium and manganese. Additionally, cilantro is known for its antibacterial properties—studies have shown that it can inhibit the growth of certain foodborne pathogens, potentially serving a protective function in raw dishes like salsa and ceviche.
From a culinary perspective, cilantro contributes to a dish’s aroma and texture, enhancing the overall sensory experience. Its bright green appearance makes it a popular garnish, adding visual appeal. The herb is often added at the end of the cooking process to preserve its fresh flavor, complement fats such as avocado or coconut, and balance spicy or acidic elements in a dish, making it a versatile ingredient in many global cuisines.
Why is cilantro used so much in certain cuisines but not in others?
Cilantro’s prevalence in cuisines across Mexico, India, Thailand, and the Middle East can be attributed to both its flavor-enhancing properties and its adaptability to warm climates. These regions have long growing seasons that support cilantro as a staple herb, and traditional dishes rely on its aromatic freshness to balance complex spice blends, rich proteins, or fatty ingredients.
In contrast, cuisines from colder climates, such as Northern Europe, rarely use cilantro in traditional dishes, as coriander seed—also from the same plant—is more commonly used. Additionally, cultural preference and ingredient traditions often dictate herb usage. While global trade now makes cilantro widely available, its role remains most prominent in regions with established culinary practices that integrate its distinctive taste and aroma.
Does cilantro taste better when it’s fresh, or can you use dried versions?
Fresh cilantro is generally preferred because its flavor and aroma are more vibrant and distinct compared to dried forms. The fragile leaves quickly lose their potency once dried, resulting in a muted, grassier taste that lacks the complexity of fresh cilantro. Most chefs and home cooks use fresh cilantro for garnishes or to finish dishes where its bright notes can shine, especially in foods served raw or lightly cooked.
Dried cilantro, while less aromatic and less flavorful, may be added to long-cooked slow food dishes like soups or stews as a convenience ingredient. However, it should never be expected to replace the vibrant punch of fresh cilantro in recipes calling for it. Ultimately, if a dish relies on the fresh, citrusy profile of cilantro, dried versions won’t deliver the same result, and choosing alternatives like parsley may be preferable.
Are there any health concerns with eating cilantro?
In general, cilantro is safe to consume and is even studied for its potential health benefits, including detoxifying properties and anti-inflammatory effects. Some research suggests that cilantro can help remove heavy metals from the body, and it’s also high in antioxidants that may support heart health and reduce oxidative stress. For the majority of people, regular consumption of cilantro in meals poses no health risks.
However, rare allergic reactions to cilantro have been documented, which may cause symptoms like skin irritation, gastrointestinal discomfort, or anaphylaxis in extreme cases. Additionally, cilantro can sometimes carry bacteria or parasites if not properly washed, making food safety and hygiene important. While adverse effects are uncommon, those who experience negative reactions should consult a healthcare professional for further evaluation.