The Cilantro Effect

Many people enjoy the flavor of Cilantro added to their food. But about ten percent of the population find that Cilantro tastes like soap and don’t enjoy that flavor. It turns out that this difference in taste is determined by genetics.

Coriander Sativum is also known as Cilantro, Chinese Parsley, Culantro, and many other names. By any name you care to call it, it’s an annual herb found in a plant family that includes parsley, celery, and carrots. In south western culinary circles, it’s often added to Mexican style dishes and garnishes like pico de gallo, or salsa.

The gene OR6A2 determines how you will taste Cilantro. For most it is a pleasant and desirable addition to food. But for about 10% of the general population, this gene makes Cilantro taste like soap and as so, it can ruin the flavor of any dish that includes it. Cilantro haters will go to great lengths to avoid it in their food.

We must wonder if the “Cilantro Effect” also applies to other food tastes and individual genetic makeup. Capsaicin is the key substance that makes chili peppers and other spicy ingredients hot. The gene TRPV1 modulates how we detect capsaicin and therefor how hot we think hot peppers are. The TAS2R38 gene has some control over our ability to taste bitter compounds found in broccoli or brussels sprouts and effect our opinion of their taste.