Some people possess a gene that makes them super-sensitive to the aldehyde component found in cilantro and other foods and products. One study noted a very specific genetic link near the olfactory center of DNA in about 10% of those with cilantro aversion.
It has been estimated a strong aversion to cilantro impacts anywhere from 4 to 14 percent of the general population, reports New York Daily News. This aversion is more commonly found in some races and ethnicities than others.
In the 23andMe study, we found that 14-21 percent of people of East Asian, African, and Caucasian ancestry disliked cilantro while only 3-to-7 percent of those who identified as South Asian, Hispanic, or Middle Eastern disliked it.
OR26A is the genetic SNP (single nucleotide polymorphisms) that makes cilantro taste like soap to some people: bitter and excruciating — almost painfully metallic and horrible.
Of course some of this dislike may come down to simple preference, but for those cilantro-haters for whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves.
Good News: You Can Actually Train Yourself to Like Cilantro
But bitter isn't necessarily a "safe" taste. A lot of potentially harmful foods are bitter, so your initial reaction to them might be less than positive.
Cilantro is also known as Chinese parsley or Mexican parsley and is found in many Mexican, Middle Eastern, Indian, and Asian dishes. The general consensus among cilantro haters is that the herb tastes soapy, which is the case for about 4 to 14 percent of the population — famously including Julia Child and Ina Garten.
If you're interested in seeing whether you can get over your cilantro aversion, it's certainly possible. Just ask the neuroscientist in McGee's piece, who also happens to be an expert in smell. McGee notes that crushing cilantro may help eliminate its more soapy aroma substances.
According to one study, it can vary widely depending on your ethnic background, but the answer lies somewhere between 4-21% of the population.
Cilantro is said to have a fresh, citrusy, and/or soapy taste — depending on who you ask — and is also called Chinese parsley. Its seeds, on the other hand, are often referred to as coriander, which is a nutty- and spicy-tasting spice.
Some people find cilantro to taste somewhat soapy.
Cilantro is the name for the leaves and stems of the coriander plant. When the plant flowers and turns to seed, the seeds are called coriander. Cilantro is also the Spanish word for coriander. Here, learn ways to use the flavorful herb and spice from the entirely edible cilantro plant.
Cilantro and Coriander come from the same plant, but the tastes are very different. If you find you are allergic to cilantro, you are very likely to be allergic to Coriander as well. Cilantro is the leaves and stems, while Coriander is the seeds from the plant flowers.
' It's these receptors that determine what we taste when we eat coriander. Depending on your smell receptors, you may experience a soap-like flavour, rather than the herby flavour others experience. Coriander is just one food that may drastically differ in taste depending on your genetic make-up.
Cilantro haters are a vocal bunch (an estimated 4-14% of the population), so against the herb that they can't even bear the tiniest taste. And yet, do we know why?
Cilantro brings a subtle pop of freshness to most all the dishes in which it makes an appearance and is such an essential element in so many dishes that a number of them would be rendered much less tasty without it.
Cilantro contains a natural chemical compound, called an aldehyde, that can taste unpleasant to some people. Aldehydes are compounds that are also produced in the soap making process and by some insects.
Coriander (cilantro) leaves are used as a flavoring agent in varied cuisines. However, this popular herb has divided people into two camps—those who like it and those who do not. Coriander lovers say it has a fresh citrus taste with a strong aroma, while the haters say it has a soapy taste and a pungent smell.
Why do some love cilantro and some hate it? It may surprise you to learn that people who dislike cilantro tend to have a gene that detects the aldehyde part of cilantro as a soapy smell and taste, But whether you love it or hate it, cilantro has many health benefits.
Cilantro has been found to have a significant calming effect, making it a good candidate as a natural treatment for relief of anxiety.
The hate, it seems, stems from the chemicals inside cilantro and a variation in olfactory receptor genes that some people have. These individuals say that cilantro smells pungent and leaves a rather soapy taste in the mouth. This is different from the strong citrus notes that others taste.
Scientists think that it's possible to overcome the aversion. Bruising the herb through crushing, mincing, or pulverizing (like in this Spicy Parsley-Cilantro Sauce recipe) releases some of the soapy-tasting enzymes. Cooking cilantro—instead of eating it raw—is also thought to reduce the soapiness.
Researchers have found that cilantro may provide health benefits in the form of reducing the risk of heart disease, diabetes, obesity, and seizure severity, as well as raising energy levels and healthy hair and skin.