The Genetic Basis for Coriander Aversion
The primary reason for a strong dislike of coriander (or cilantro, as the leaves are known in North America) is a fascinating genetic trait. A specific variation in the OR6A2 olfactory-receptor gene makes certain individuals highly sensitive to the aldehydes present in the herb.
What are Aldehydes?
Aldehydes are organic chemical compounds that are responsible for much of coriander's distinctive smell. Crucially, some of the same types of aldehydes are also byproducts of the soap-making process. For those with the specific OR6A2 genetic variant, their olfactory receptors detect these compounds with such intensity that they interpret the flavor as pungent, metallic, or, most commonly, soapy. To them, the brain essentially categorizes the herb as a non-edible, repulsive substance. This isn't a psychological choice but a physiological reality. It's a genuine perception difference, not simply being a 'picky eater'.
The Role of Ancestry in Coriander Perception
Studies have shown a variation in coriander preference across different ethnic groups, suggesting a cultural and ancestral component alongside the genetic one. For example, populations where coriander is a staple, such as South Asia and Mexico, tend to have a much lower prevalence of the aversion gene.
| Taste Perception by Ancestry | Ancestry Group | Percentage Disliking Coriander | Common Reasons for Dislike |
|---|---|---|---|
| East Asian | 14-21% | Genetically sensitive to soapy aldehydes. | |
| European | 13-17% | Often linked to the OR6A2 gene variant. | |
| African | ~14% | Genetic variation in olfactory receptors plays a role. | |
| South Asian | 3-7% | Lower incidence of the aldehyde-detecting gene. | |
| Hispanic | 3-7% | Lower incidence of the aldehyde-detecting gene due to frequent cultural exposure. |
Environmental Factors and Learned Aversions
Beyond genetics, your personal food experiences and environment play a significant role in shaping your palate. This is especially true for strong, polarizing flavors like coriander.
Conditioned Taste Aversion
A negative past experience with a food can create a powerful, long-lasting aversion. If you once ate a dish with coriander and subsequently became ill—for unrelated reasons—your brain might form a negative association with the herb. This 'learned' or 'conditioned' taste aversion can be difficult to overcome and can solidify your dislike.
Cultural Exposure
Cultural food habits, and the amount of exposure you had to a flavor during childhood, can heavily influence your adult tastes. As seen in the table above, cultures where coriander is a common ingredient have a lower rate of dislike. This repeated, positive exposure from a young age can help train the brain to interpret the herb's complex flavor profile in a more favorable light, even for those with a genetic tendency towards aversion.
Overcoming Coriander Aversion
For those who wish to try and tolerate coriander, a complete change of taste may not be possible, but adaptation is. While you cannot alter your genetics, you can modify your brain's perception and association with the flavor.
- Start Small: Begin by adding very small amounts of cilantro to a dish with strong flavors you already enjoy. The overwhelming flavor of other ingredients can help mask the aldehydes you find unpleasant.
- Crush the Leaves: The enzymatic breakdown that occurs when you crush coriander leaves can help lessen the intensity of the soapy-tasting aldehydes. Mincing or pounding the herb into a paste (like in pesto) can make it more palatable.
- Use Other Forms: The seed of the coriander plant, which is ground into a spice, does not contain the same soapy-tasting aldehydes as the leaves. Ground coriander has a warm, nutty, and citrusy flavor profile that most people enjoy. Using the seeds instead of the leaves can be a great workaround.
- Pair with Acid: Adding an acidic ingredient, like lime juice, can help counteract some of the unpleasant flavors. This is why some people who hate fresh cilantro can tolerate salsa.
What are some excellent substitutes for coriander leaves?
If you have decided that embracing coriander is not for you, plenty of delicious alternatives can provide a similar fresh, herbaceous lift to your cooking. The best substitute often depends on the type of cuisine you are making.
- Flat-Leaf Parsley: Visually similar and a great option for fresh garnish, though its flavor is much milder. It's a fantastic non-polarizing alternative for many recipes.
- Mint: For dishes where a bright, aromatic freshness is desired, mint can be a delicious and bold substitute, though it changes the flavor profile significantly.
- Basil: Offers a fresh, herby kick that works well in many Asian or Italian-inspired dishes where coriander might otherwise be used.
- Dill: Provides a fresh, slightly tangy flavor that can be a good substitute in certain recipes, especially those featuring fish or poultry.
- Cumin: As a spice, cumin's warm, earthy notes are often paired with ground coriander but can be used alone to add depth of flavor.
- Garam Masala: This Indian spice blend often contains ground coriander and can be used as a substitute in curries.
Conclusion
Understanding why you don't like the taste of coriander provides a powerful answer to a very real sensory experience. It's not a matter of a 'faulty' palate but a complex interaction of your genetics and life experiences. Whether you choose to try and overcome your aversion or simply avoid the herb and opt for a suitable alternative, the key is to recognize that your taste perception is valid and backed by scientific understanding. Embracing this unique aspect of your biology allows you to cook and eat with greater awareness and confidence, enjoying food in a way that is most pleasurable for you.
For more in-depth information on the genetic aspect of this phenomenon, you can review the 2012 study published in Flavour.
