The surprising science behind why some people can't stand cilantro
Cilantro. For many, it's a beloved herb that elevates dishes with its fresh, vibrant flavor. But for some, just a hint of it can completely ruin a meal. So, why do certain people have such a strong aversion to this innocent leafy green? The answer lies in our genes, and it’s a fascinating journey into the interplay between taste buds and chemistry.
Research has shown that the strong dislike for cilantro is linked to a specific genetic variation. This variation occurs in the OR6A2 gene, which influences how we perceive certain chemical compounds. To those with this variation, cilantro has a soapy taste. These individuals are extremely sensitive to aldehydes, organic compounds found in both cilantro and soap.
Interestingly, this genetic variation is not uniformly distributed around the world. Studies suggest that approximately 14% of people of European descent and 21% of those of East Asian descent have this sensitivity. Meanwhile, individuals of Middle Eastern, Indian, and Latin American descent are much less likely to experience the soapy taste, likely due to the common use of cilantro in their traditional cuisines.
Beyond genetics, there's also a learned component to how we perceive tastes. For some, the aversion can be mitigated over time. Exposure to cilantro in small, controlled doses allows the brain to slowly rewire its perception, improving the taste from a soapy nightmare to a tolerable, and sometimes even enjoyable, flavor. This phenomenon underscores the plasticity of our sensory systems.
Despite the divisive opinions it garners, cilantro has a storied history and has been featured in culinary traditions around the globe for millennia. Ancient texts from Greece and Rome in the West to Chinese culinary documents in the East have lauded this herb for its flavor and potential medicinal properties. It’s a testament to how a single ingredient can fuse culinary worlds and generate vast discussions, rooted deeply in both science and tradition.
The cilantro debate is a microcosm of the broader discussions around food preference, sensory perception, and genetic diversity. It reminds us that even our tastes – something so personal yet communal – are influenced by the minute details in our DNA, the environments we grow up in, and our willingness to adapt and learn new flavors.
So next time you’re dining with friends and family, and the topic of cilantro arises, you’ll be armed with the fascinating science behind the love-it-or-hate-it herb. Whether you’re in the disdain camp or the fan club, cilantro’s story is yet another delicious example of the intersection between genetics, culture, and the ever-evolving human palate.
Research has shown that the strong dislike for cilantro is linked to a specific genetic variation. This variation occurs in the OR6A2 gene, which influences how we perceive certain chemical compounds. To those with this variation, cilantro has a soapy taste. These individuals are extremely sensitive to aldehydes, organic compounds found in both cilantro and soap.
Interestingly, this genetic variation is not uniformly distributed around the world. Studies suggest that approximately 14% of people of European descent and 21% of those of East Asian descent have this sensitivity. Meanwhile, individuals of Middle Eastern, Indian, and Latin American descent are much less likely to experience the soapy taste, likely due to the common use of cilantro in their traditional cuisines.
Beyond genetics, there's also a learned component to how we perceive tastes. For some, the aversion can be mitigated over time. Exposure to cilantro in small, controlled doses allows the brain to slowly rewire its perception, improving the taste from a soapy nightmare to a tolerable, and sometimes even enjoyable, flavor. This phenomenon underscores the plasticity of our sensory systems.
Despite the divisive opinions it garners, cilantro has a storied history and has been featured in culinary traditions around the globe for millennia. Ancient texts from Greece and Rome in the West to Chinese culinary documents in the East have lauded this herb for its flavor and potential medicinal properties. It’s a testament to how a single ingredient can fuse culinary worlds and generate vast discussions, rooted deeply in both science and tradition.
The cilantro debate is a microcosm of the broader discussions around food preference, sensory perception, and genetic diversity. It reminds us that even our tastes – something so personal yet communal – are influenced by the minute details in our DNA, the environments we grow up in, and our willingness to adapt and learn new flavors.
So next time you’re dining with friends and family, and the topic of cilantro arises, you’ll be armed with the fascinating science behind the love-it-or-hate-it herb. Whether you’re in the disdain camp or the fan club, cilantro’s story is yet another delicious example of the intersection between genetics, culture, and the ever-evolving human palate.