Cilantro Aversion: Is It Your Genetics?

What Is Cilantro?

Is cilantro aversion influenced by your genes?

Cilantro is a herb that’s popular in many different cuisines around the world, from Mexican to Asian to Mediterranean.

Also known as coriander in certain regions, this aromatic plant is used both for its fresh leaves and its dried seeds, which have distinctive flavors.

In culinary use, fresh cilantro leaves are often added to salads, used as garnishes, or incorporated into sauces like guacamole or chimichurri.

The seeds, on the other hand, are commonly used in spice mixes or ground into coriander powder, an essential spice in many Indian dishes.

What Is Cilantro Taste Aversion?

For some people, however, the taste of cilantro is not so appealing.

These individuals describe the flavor as soapy or metallic, an experience that can be quite off-putting.

This phenomenon is known as cilantro taste aversion.

Aversion to cilantro is surprisingly common.

A study published in the journal “Flavour” indicated that approximately 4% to 14% of people are averse to the taste of this herb.

Prevalence of cilantro taste aversion

The prevalence varies widely between populations, with the aversion being more common in certain ethnic groups.

For instance, East Asians show a higher aversion rate (21%) compared to Africans (17%) and Caucasians (14%).

Interestingly, even though cilantro is a staple ingredient in many Asian cuisines, a survey of more than 50,000 people by the genetics company 23andMe found that about 14% of participants with East Asian heritage disliked cilantro, compared to only 4% of those with Middle Eastern descent.

The soapy taste that some individuals perceive when eating cilantro is thought to be due to certain volatile organic compounds, particularly a group of aldehydes, present in the herb.

These compounds are also used in the production of some soaps, lotions, and cleaning products, hence the soapy flavor association.

Section Summary

Cilantro taste aversion is a genetically influenced phenomenon where certain individuals perceive the flavor of cilantro to be unpleasant, often likening it to the taste of soap.

Despite this aversion, many people with this genetic disposition still enjoy dishes that contain cilantro, especially when the herb is combined with other flavors or prepared in a certain way.

Genetics And Cilantro Taste Aversion

The role of genetics in cilantro taste aversion is quite fascinating and underlines the complex relationship between our genes and our senses.

The key gene implicated in cilantro taste aversion is OR6A2, located on chromosome 11.

OR6A2 encodes for a specific olfactory receptor, part of a family of proteins involved in the sense of smell.

Aldehyde Chemicals

Variations in this gene seem to affect the sensitivity to certain smell molecules, specifically, aldehyde chemicals.

Aldehydes are organic compounds that are found in a variety of natural and synthetic substances.

In the case of cilantro, aldehydes contribute significantly to the herb’s characteristic aroma and flavor.

The same or similar aldehydes are also found in soaps, lotions, and some insects, which is why cilantro might taste “soapy” to some people.

The OR6A2 Gene Variants

Genetic studies have found that specific single-nucleotide polymorphisms (SNPs) within the OR6A2 gene are more common in individuals who dislike cilantro.

These SNPs result in a slightly different version of the OR6A2 protein being produced, one that is more sensitive to the aldehydes in cilantro.

For example, one study conducted by the personal genomics company 23andMe identified two SNPs, rs72921001 and rs7107418, that were associated with cilantro aversion.

Check your AncestryDNA, 23andMe raw data for the OR6A2 gene family variants

Individuals with at least one copy of the “G” allele for rs72921001 or the “A” allele for rs7107418 were more likely to report disliking cilantro.

SNP ID	Chromosome	Position	Gene	Major Allele	Minor Allele	Allele Associated with Cilantro Aversion
rs72921001	11	75475465	OR6A2	C	G	G
rs7107418	11	75484868	OR6A2	G	A	A

These SNPs represent specific locations in the human genome where there is known variation between individuals.

In this case, the variants are associated with an increased likelihood of cilantro taste aversion.

It’s important to note, however, that genetics isn’t the only factor influencing taste preferences — other factors such as culture, diet, and individual experience can also play a significant role.

However, it’s important to note that not all people with these variants will dislike cilantro, and not all people who dislike cilantro will have these variants.

This suggests that other genetic and environmental factors likely contribute to cilantro preference as well.

Some individuals may grow to enjoy cilantro over time, or when it’s prepared in certain ways, suggesting a role for repeated exposure and cultural influences in shaping our food preferences.

How You Can Overcome Cilantro Aversion

Overcoming cilantro aversion can be a tricky process, but it’s not impossible.

In fact, many people who initially disliked cilantro have reported eventually developing a taste for the herb.

Here are a few strategies that might help:

1. Start Small and Build Up

Don’t force yourself to eat a whole bunch of cilantro at once if you’re not used to it. Instead, try incorporating tiny amounts into your meals and gradually increase the quantity as your palate adapts.

2. Combine with Other Flavors

Mixing cilantro with other strong flavors can help mask its soapy taste. Try adding it to spicy salsas, hearty stews, or zesty marinades where its flavor can blend with others.

3. Try Cooking It

The soapy flavor that some people taste in cilantro comes from aldehydes, compounds that can be broken down by heat. Therefore, cooking cilantro can help to soften its flavor.

4. Taste Coriander

Coriander, the seed of the cilantro plant, has a flavor that is different from that of cilantro leaves. Some people who dislike cilantro find that they enjoy coriander. You can use it as a spice in a variety of dishes.

5. Persistence

There’s evidence that repeated exposure to flavors can change our preferences over time. So, if you’re determined to develop a taste for cilantro, keep trying it periodically.

Remember, taste is subjective and highly personal. If you’ve tried it and still don’t like cilantro, it’s perfectly fine!

There are plenty of other herbs and spices you can use to add flavor to your dishes. The most important thing is to enjoy your food.

Alternative to Cilantro

If you find that you just can’t come to enjoy cilantro, or if you’re cooking for someone with a cilantro aversion, there are several herbs you can use as substitutes.

The best one for your dish will depend on the flavors you’re working with.

Here are a few alternatives to cilantro:

Parsley: This is often the go-to substitute for cilantro because of its similar appearance. Italian flat-leaf parsley is generally preferred over curly parsley due to its more robust flavor.
Basil: Basil’s sweet flavor can work well in many of the same dishes that typically use cilantro. Thai basil, in particular, has a somewhat similar flavor profile to cilantro.
Mint: In some dishes, especially those with a sweet or tangy flavor profile, mint can be an effective substitute for cilantro.
Oregano: For dishes that require a more robust, earthy flavor, oregano can be a good alternative.
Coriander: Coriander, which is the seed of the cilantro plant, has a different flavor from cilantro leaves and is often more acceptable to those who dislike cilantro. Ground coriander or coriander seeds can be used in a variety of dishes.
Chervil: This herb has a mild flavor that’s somewhat of a cross between parsley and tarragon. It can be used in place of cilantro in certain recipes.

Remember, none of these substitutes will perfectly mimic the flavor of cilantro.

However, they can provide their own unique contribution to a dish and might even lead you to discover a new favorite combination of flavors.

Wrapping Up

Cilantro is a versatile herb enjoyed in many cuisines, but for some people, genetic variations can make it taste soapy or metallic.

Despite this, it’s possible to find ways to work around this taste aversion or even potentially overcome it over time.

References

Genetics Home Reference. (2019). The ability to smell the flavor of cilantro depends on variations in a group of olfactory-receptor genes. U.S. Library of Medicine. https://ghr.nlm.nih.gov/primer/traits/cilantrotaste
Eriksson, N., Wu, S., Do, C.B. et al. A genetic variant near olfactory receptor genes influence cilantro preference. Flavour 1, 22 (2012).