Can You Overcome Cilantro Tasting Like Soap? Genetic Aversion and Solutions

November 4, 2025 •

3 min read

According to a 2012 genetic study, a specific gene variant (OR6A2) is strongly associated with the perception of a "soapy" taste in cilantro. The good news is that, despite this genetic predisposition, there are proven methods and techniques you can use to significantly alter or even overcome cilantro tasting like soap.

Quick Summary

This article explores the genetic link behind cilantro's soapy taste and details various strategies to change your palate's perception. It provides practical advice, including specific preparation methods, cooking techniques, and flavorful substitutes, to help individuals with a genetic aversion enjoy the controversial herb.

Key Points

Genetic Link: The aversion is tied to a variation in the OR6A2 olfactory receptor gene, which detects soapy-flavored aldehydes in cilantro.
Desensitization is Possible: Repeated, controlled exposure to cilantro can help some individuals gradually overcome their soapy-taste perception over time.
Crush to Counteract: Mincing or crushing cilantro releases enzymes that break down the unpleasant aldehydes, reducing the soapy flavor.
Use Other Herbs: Pairing cilantro with complementary herbs like mint, basil, or parsley can mask the soapy taste and create a more balanced flavor profile.
Embrace Alternatives: Excellent substitutes like parsley, Thai basil, and dill exist for those who prefer to avoid cilantro entirely.
Cooking Reduces Intensity: Cooking cilantro in dishes like curries or soups can mellow out its flavor and make it more tolerable for sensitive palates.
Start Small and be Patient: Attempting to overcome the aversion requires patience and starting with minimal quantities to slowly accustom your tastebuds.
Use Coriander Seeds: The dried seeds of the cilantro plant, known as coriander, have a warm, citrusy flavor and are not affected by the same aldehydes as the leaves.

Why Cilantro Tastes Like Soap to Some

For many, cilantro is a refreshing herb, but a significant portion of the population perceives it as having a pungent, soapy flavor. This difference in perception is largely due to genetics, specifically a variation in a cluster of olfactory receptor genes, including OR6A2. The OR6A2 gene is sensitive to aldehydes, the same chemical compounds found in soap. This heightened sensitivity leads some people to interpret cilantro's flavor as soapy or metallic. The prevalence of this genetic trait varies globally, being more common in people of European and East Asian descent than in populations from regions where cilantro is a culinary staple.

Nature vs. Nurture: Can You Actually Change Your Perception?

While genetics is a major factor, taste preferences are also influenced by environmental factors, cultural exposure, and repeated experience. Some individuals may be able to gradually desensitize their tastebuds to the soapy aldehydes through persistent, controlled exposure. For others with a stronger aversion, substitutions and cooking methods might be a better approach. The following sections will explore strategies for both.

Techniques to Mitigate the Soapy Taste

If you want to reduce the soapy taste of cilantro, consider these methods:

Crush or Mince the Leaves: This releases enzymes that can break down the soapy aldehydes.
Blend with Other Herbs: Mixing cilantro with strong-flavored herbs like mint, basil, or parsley can mask the soapy notes.
Pair with Citrus: The acidity of lemon or lime juice can counteract the soapy taste.
Use the Stems: Some find cilantro stems less soapy and more earthy than the leaves.

Alternative Herbs for Cilantro Haters

For those who prefer not to try to overcome their aversion, several herbs can be used as substitutes:

Parsley: Flat-leaf parsley is a common substitute, offering a fresh, bright flavor. Adding lime can replicate cilantro's citrus notes.
Thai Basil: This offers a more potent, complex flavor with hints of anise.
Dill: Fresh dill has an earthy and slightly citrusy aroma. Use in moderation due to its strong flavor.
Cumin: For dishes where cilantro provides warmth, cumin can be a suitable substitute, especially in cooked recipes.

Comparison of Cilantro Alternatives


Alternative	Flavor Profile	Best Use Cases	Notes
Parsley	Fresh, peppery, bright	Garnish, salads, salsas	Visually similar; add lime for a citrus boost.
Thai Basil	Anise, spicy, citrusy	Curries, stir-fries, noodle dishes	More potent than Italian basil; use sparingly.
Dill	Earthy, citrus, strong	Dips, creamy sauces, soups	Strong flavor, use in moderation.
Cumin (Ground)	Warm, earthy, pungent	Cooked dishes, spice blends	A cooked spice, not a fresh herb garnish.
Lemon/Lime Juice	Bright, acidic, zesty	Garnishes, marinades	Good for replicating the citrus notes, but not the herbaceous flavor.

How to Train Your Palate

Overcoming a cilantro aversion through exposure requires patience. The human palate can adapt over time.

Start Small: Add very small amounts to dishes with complementary flavors.
Use Different Forms: Experiment with stems or the dried seeds (coriander), which have a different flavor profile.
Use it in Cooked Dishes: Cooking can reduce the soapy flavor intensity by breaking down aldehydes.
Consider Cilantro Pesto: Crushing and blending cilantro in pesto can lessen the soapy taste. Adding mint can also help.
Be Patient: Gradual, consistent exposure over time can change your perception.

Conclusion: Your Cilantro Journey is Personal

The perception of cilantro's taste is influenced by genetics, but overcoming an aversion is possible through gradual exposure and culinary techniques. Whether you modify how you use cilantro or opt for substitutes, the goal is to enjoy your food. The choice to work on overcoming the aversion or to use alternatives is personal. A genetic variant near olfactory receptor genes influences cilantro preference offers more scientific details on the genetic link.

Frequently Asked Questions

The main genetic reason is a variation in a cluster of olfactory receptor genes, most notably OR6A2, which causes heightened sensitivity to aldehydes. These are the same compounds that give cilantro its characteristic aroma and are also found in soap.

Yes, while genetics plays a role, environmental factors and repeated exposure can influence your palate. Some people have successfully desensitized themselves to the soapy taste over time by gradually incorporating cilantro into their diet.

Cooking cilantro can help reduce the intensity of the soapy flavor. The heat can break down the aldehydes responsible for the soapy taste, making the herb more palatable in cooked dishes like soups and stews.

Yes, common substitutes include flat-leaf parsley (for a fresh, leafy feel), Thai basil (for a stronger, anise-like flavor), and dill. For cooked dishes, ground cumin can sometimes replicate the earthy notes.

Cilantro refers to the fresh leaves and stems of the Coriandrum sativum plant, while coriander refers to the dried seeds from the same plant. The dried seeds have a warm, earthy flavor and do not contain the soapy-tasting aldehydes, so they are a safe alternative.

Yes, mincing or crushing cilantro releases enzymes that can help break down the aldehydes responsible for the soapy taste, making the flavor milder for those sensitive to it.

Yes, studies have shown that the genetic variant causing cilantro aversion is less common in populations from regions where cilantro is a dietary staple, such as South Asia and Mexico, compared to European and East Asian populations.

That's a personal choice. If you genuinely want to enjoy dishes that use cilantro, gradual exposure and culinary techniques can help. However, there is no harm in simply using alternatives if you find the taste unpalatable.

References

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A genetic variant near olfactory receptor genes influences cilantro preference