What Does It Mean If Cilantro Tastes Like Dish Soap? It's All in Your Genes

January 7, 2026 •

3 min read

It's a culinary controversy that has divided diners for decades: for a significant percentage of the population, cilantro tastes like dish soap. This unusual flavor perception isn't a matter of picky eating but a specific genetic trait that influences how your brain processes the compounds in the fresh herb.

Quick Summary

This article explains the scientific reasons some people find cilantro tastes like soap, focusing on the genetic variations that make them more sensitive to the aldehyde compounds found in the herb. It discusses the specific genes involved, how cultural exposure can influence perception, and provides tips for managing this aversion in the kitchen.

Key Points

Genetic Basis: The soapy taste is caused by a genetic variant in olfactory receptor genes, like OR6A2, that increases sensitivity to aldehyde compounds found in cilantro.
Role of Aldehydes: Cilantro contains aldehydes, which are chemicals also used in soap making, causing a soapy flavor perception in some individuals.
Influence of Environment: Cultural exposure and repeated consumption of cilantro can, in some cases, help individuals acclimate to the flavor over time.
Not Just One Gene: The aversion is not linked to a single 'cilantro gene' but a combination of variants affecting smell and bitterness perception.
Cooking Can Help: Bruising or cooking cilantro can break down the offending aldehydes and make the taste more tolerable.
Use Substitutes: For those with strong aversion, herbs like parsley, Thai basil, or fresh dill can be used as effective replacements.
Seeds are Different: The taste aversion only applies to the fresh leaves; the dried seeds (coriander) have a distinct, warm flavor and are not affected.

The Genetic Basis for Cilantro Aversion

For many, cilantro is a bright, citrusy herb that adds a fresh note to dishes like salsa and guacamole. But for the estimated 4-14% of the population with a genetic predisposition, the experience is far from pleasant. This phenomenon, where cilantro tastes like dish soap, is rooted in our DNA, specifically in a cluster of olfactory receptor genes on chromosome 11.

The Role of Aldehydes and the OR6A2 Gene

The key players in this taste puzzle are aldehydes, organic compounds present in cilantro leaves. Interestingly, these same compounds are also used in the manufacturing of soap. While most people have a sensory system that interprets these chemicals as herbal and pleasant, those with specific genetic variants have heightened sensitivity to them. The OR6A2 gene is a primary suspect, as it encodes an olfactory receptor that binds to these specific aldehydes. Variations in this gene can cause certain individuals to perceive the odor of these aldehydes as soapy or pungent, which heavily influences the overall flavor perception.

More Than Just One Gene

While the OR6A2 gene is a significant factor, research suggests that the situation is more complex. Studies, such as one conducted by 23andMe, have identified other genes that may play a role. These include genetic variants related to smell receptors and others that affect the taste of bitterness. This means that for some, the cilantro aversion might be a result of a combination of genetic factors, rather than a single 'cilantro gene'.

How Nature and Nurture Collide

The geographic and cultural variations in cilantro preference provide compelling evidence for the interplay between genetics and environment. Studies show that cilantro dislike is less prevalent in regions where the herb is a staple in cuisine, such as Central America and India. This suggests that repeated exposure to cilantro, especially during childhood, can potentially override or mitigate the genetic predisposition to dislike it. Cooking methods can also affect the flavor; bruising or crushing the leaves releases enzymes that break down the offensive aldehydes, making the taste more tolerable for some.

Practical Solutions for the Cilantro-Adverse Cook

If you're one of the individuals who experiences the soapy taste, don't despair. You can still enjoy the flavor profiles of many cuisines without the off-putting herb. Here are some effective strategies:

Substitutes: Replace fresh cilantro with parsley, Thai basil, or fresh dill. Parsley offers a fresh, grassy flavor, while Thai basil can provide hints of spice and licorice. For a citrusy note, a splash of lemon or lime juice can work wonders.
Modify Cooking Methods: Since the raw herb is most potent, try using smaller amounts in cooked dishes where the heat helps break down the aldehydes. Mincing or crushing the leaves can also lessen the intensity of the soapy flavor.
Use Stems, Not Leaves: Some find the stems less offensive than the leaves. You can mince the stems finely and add them to your dish to get some of the herbal flavor without the soapy punch.
Coriander Seeds: Remember that coriander seeds, which come from the same plant, have a completely different flavor profile and are not affected by this genetic aversion. You can use ground coriander to introduce a warm, earthy flavor.

Cilantro vs. Alternatives: A Comparison


Feature	Cilantro (Fresh)	Parsley (Fresh)	Thai Basil	Lemon/Lime Juice
Genetic Reaction	Highly variable (soapy vs. citrusy)	Generally mild and pleasant	Sweet, anise-like	Citrusy, acidic
Key Flavor Compounds	Aldehydes	Monoterpenes, apigenin	Estagole	Citric acid, limonene
Optimal Use	Raw in salsas, garnish	Cooked and raw, versatile	Curries, stir-fries	Brightening flavor
Common Perception	Polarizing; love-it-or-hate-it	Widely accepted	Spicy, licorice notes	Pungent, sour
Impact on Recipe	Adds a distinct, pungent flavor	Adds freshness without overpowering	Adds aromatic, spicy depth	Adds a bright, tangy lift

Conclusion: Understanding Our Culinary Differences

The phenomenon of cilantro tasting like dish soap is a fascinating example of how our genetics can shape our sensory experiences. It’s not a matter of a person being difficult or simply disliking a flavor, but rather a hardwired genetic predisposition that alters their perception of the herb's chemical compounds. Understanding this genetic basis helps demystify the intense reactions that some people have, bridging the gap between "love it" and "hate it" sides of the culinary debate. With a few simple cooking substitutions and techniques, those who are genetically sensitive to cilantro can still enjoy delicious, herb-filled meals without the soapy aftertaste.

Learn more about the specific genetic link to cilantro perception on 23andMe's blog.

Frequently Asked Questions

The soapy taste of cilantro is caused by a genetic variation that affects a person's sense of smell. It is related to olfactory receptor genes, particularly OR6A2, which makes some people highly sensitive to aldehydes, chemical compounds found in both cilantro and soap.

While there isn't a single 'cilantro gene,' multiple genetic variants, including those near the OR6A2 gene cluster, are associated with the perception of cilantro as soapy. It's a genetic predisposition, not a single gene determining a fixed trait.

Some evidence suggests that repeated exposure to cilantro, especially if crushed or minced, can help some people gradually acclimate to and tolerate the flavor. Environmental and cultural factors also play a role in developing a taste for the herb.

Effective substitutes for fresh cilantro include parsley, Thai basil, and dill, all of which offer fresh, herbal notes without the offending aldehydes. A splash of lemon or lime juice can also replicate cilantro's citrusy quality.

Coriander seeds and fresh cilantro leaves contain different chemical compounds. The aldehydes responsible for the soapy flavor are primarily in the fresh leaves, so individuals with the genetic sensitivity can still enjoy the warm, earthy flavor of coriander seeds without any issue.

The genetic trait affects approximately 4% to 14% of the US population, though prevalence varies by ethnicity. For example, a 23andMe study showed higher rates of aversion in people of East Asian and Caucasian ancestry compared to those of South Asian, Hispanic, and Middle Eastern descent.

Yes, crushing, mincing, or cooking cilantro can help break down the aldehydes responsible for the soapy taste. This can significantly reduce the intensity of the unpleasant flavor, making it more palatable for some people.