What Percentage of Americans Dislike Cilantro?

December 26, 2025 •

3 min read

An estimated 4 to 14 percent of the American population has a genetic variation that makes cilantro taste like soap. The divisive nature of this popular herb has been a source of culinary debate for years, with a strong biological reason behind the aversion for many.

Quick Summary

The dislike of cilantro among Americans is linked to a genetic variation in the olfactory receptor gene OR6A2, which affects the perception of specific aldehyde chemicals. Demographic factors also play a significant role, with taste aversion varying across different ethnic groups and between genders.

Key Points

Prevalence Varies: Estimates suggest 4–14% of the US population dislikes cilantro, though rates differ significantly by ethnicity.
Genetic Link: The aversion is often tied to the OR6A2 olfactory receptor gene, which increases sensitivity to soapy-tasting aldehydes in the herb.
Aldehydes Cause Soapy Taste: The chemical compounds known as aldehydes, also found in soap, are responsible for the unpleasant flavor perception for some individuals.
Demographic Differences: People of European and East Asian descent tend to have higher rates of dislike compared to those from regions where cilantro is a cuisine staple.
Environment Plays a Role: While genes are key, repeated exposure and cultural background can influence a person's preference over time.
Dislike Can Potentially Be Overcome: Some experts suggest that crushing cilantro or consistent, low-level exposure may help reduce the soapy perception for some individuals.

The Science Behind Cilantro's Soapy Flavor

For a portion of the population, cilantro is not the fresh, citrusy herb others enjoy, but a bitter, soapy-tasting contaminant. This perception is largely driven by a genetic variation related to olfactory receptors, which are responsible for our sense of smell and heavily influence taste. The key chemical compounds at play are aldehydes, organic compounds also found in soaps. People with a specific genetic variation are more sensitive to these aldehydes, causing them to experience a repulsive, soapy flavor.

The Genetic Component: The OR6A2 Gene

Research has identified a genetic component for cilantro taste perception, primarily focused on a gene known as OR6A2. A single-nucleotide polymorphism (SNP), rs72921001, within a cluster of olfactory receptor genes on chromosome 11, has been significantly associated with detecting a soapy taste. The OR6A2 gene codes for an olfactory receptor that binds specifically to several aldehydes that give cilantro its characteristic odor.

While genetics provide a strong explanation, they are not the only factor. Environmental exposure and cultural background also play a role in shaping a person's food preferences. The perception of cilantro is complex, involving both taste and smell, and the sensitivity to its compounds can vary between individuals based on their genetic makeup.

Demographics and Geographic Variations

Studies show that the prevalence of cilantro dislike varies widely across different ethnic and cultural groups. Research on Canadian adults, for instance, revealed significant differences, and similar patterns are seen in US demographics. This suggests that genetic predispositions combined with cultural exposure contribute to the overall statistics.

Comparing Cilantro Taste Aversion by Ancestry


Ancestry	Estimated Dislike Percentage	Notes
East Asian	~21%	Consistently cited as one of the highest rates of dislike.
European / Caucasian	~17%	Also shows a high prevalence of dislike, linked to the OR6A2 gene.
African Descent	~14%	The prevalence is lower than in European or East Asian populations.
South Asian	~7%	Cilantro is a staple in many South Asian cuisines, leading to lower dislike rates.
Hispanic	~4%	Similar to South Asian demographics, cultural exposure may reduce aversion.
Middle Eastern	~3%	The lowest recorded rates of dislike, often correlated with high usage in cuisine.

Can Cilantro Aversion Be Overcome?

Some evidence suggests that it is possible to train the palate to overcome cilantro aversion, indicating that the genetic predisposition is not absolute. Repeated exposure, particularly through preparation methods that alter the chemical compounds, may help. Crushing the leaves, for example, can release enzymes that convert the soapy aldehydes into milder aromas.

For those who simply cannot overcome their dislike, several alternative herbs can be used in recipes, including:

Flat-leaf parsley
Dill
Mexican oregano
Thai basil
Papalo

Conclusion

While a definitive, single percentage for Americans disliking cilantro is elusive due to varying study methodologies and demographics, estimates generally place the figure between 4% and 14%. This aversion is primarily rooted in a genetic predisposition that makes some individuals highly sensitive to the soapy-tasting aldehydes in the herb, a trait linked to the OR6A2 olfactory receptor gene. This genetic factor, combined with cultural and environmental influences, creates the polarizing effect that makes cilantro one of the most debated ingredients in food. For those who perceive it as soap, the dislike is not a matter of pickiness, but a biological reality.

Frequently Asked Questions

For some Americans, cilantro tastes like soap because they possess a specific genetic variation, primarily linked to the OR6A2 olfactory receptor gene. This gene makes them highly sensitive to certain aldehydes in the herb, which are also found in soap-making.

The OR6A2 gene is an olfactory (smell) receptor gene located on chromosome 11. Variations in this gene are associated with the ability to detect aldehydes, leading to a perception of cilantro's taste as soapy or unpleasant for those with the variant.

No, not everyone with the OR6A2 gene automatically dislikes cilantro. Genetics is only one part of the complex picture, and environmental factors like cultural exposure and repeated consumption can also influence a person's preference.

Some anecdotal evidence and expert opinions suggest that it may be possible to overcome cilantro aversion. Using preparation methods like crushing the leaves to alter the chemical compounds, or simply having repeated exposure, might help change a person's perception over time.

Yes, studies indicate that cilantro dislike varies significantly by ethnic background. People of European and East Asian descent tend to have higher rates of aversion, while those of Middle Eastern, Hispanic, and South Asian descent are less likely to dislike it.

While estimates vary, studies suggest that between 4% and 14% of the population has a genetic variation linked to the soapy taste perception. It is not always possible to isolate the exact number of Americans who dislike it solely for genetic reasons, as other factors can play a role.

Cilantro taste aversion is not typically an indicator of broader health problems or other genetic traits. It simply highlights how small genetic variations can significantly affect sensory perception, particularly our experience of taste and smell.