Cilantro is generally considered to be a flavorful and aromatic addition to many dishes, from soups and stews to curries and salsas. You’re especially likely to encounter it in South Asian and Latin American cooking, though it’s used throughout the world.
Yet for some people, cilantro provokes disgust. Unlike the fresh, vibrant flavor that most experience when eating this herb, others find that cilantro smells and tastes like soap or dirt—or even worse.
This difference appears to have a genetic basis, though it’s not yet fully understood. Smell is the primary culprit for those who find cilantro revolting. Specifically, some people have a genetic variation that makes the aldehyde component of cilantro smell soapy. Aldehydes are organic compounds that famously produce strong olfactory (smell) reactions. You’ll find aldehydes in substances ranging from the pungent chemical formaldehyde to the iconic perfume Chanel No. 5, which uses a high volume of synthetic aldehydes.
Research suggests that a type of genetic variation known as a single-nucleotide polymorphism (SNP) in an olfactory receptor gene could be responsible for why some people find cilantro soapy. That receptor could be OR6A2, which is known to bind to aldehydes in cilantro. Interestingly, the proportion of individuals who dislike cilantro is higher among those of European ancestry, compared to those of African, Latin American, East Asian, and South Asian descent. Thus, while the anti-cilantro contingent can be found all over the world, the proportion can vary from around 3% to 21% of people in a particular region.
Unlike some genetic characteristics, smell and taste preferences can change over time. It could even be as simple as smelling or eating cilantro while in a pleasant, relaxed environment, such as a special meal with family and friends. With repeated exposure and positive associations, your brain may be able to overcome its cilantro aversion.
- Cilantro, formally known as Coriandrum satvium, has been cultivated at least since the second millennium BCE. All parts of the plant can be used for cooking, though the aromatic, somewhat citrusy leaves are the most flavorful.
- The health benefits of cilantro are well known. It’s a natural antioxidant and diuretic, as well as being a good source of iron, magnesium, and manganese.
- The American chef and author Julia Child was a famous cilantro-hater, first describing the herb as soapy in 1955. In the 16th and 17th centuries, some said that the herb smelled like bedbugs.
- You might know cilantro as coriander, depending on your location. In some regions, such as the US, “coriander” specifically refers to the plant’s dried seeds while “cilantro” is used to describe the leaves and the stalk. In others, such as the UK, the entire plant is known as coriander, and the term cilantro is uncommon.
