Cilantro, also known as coriander in some parts of the world, is a popular herb used in a wide variety of cuisines. Its fresh, citrusy flavor can elevate the taste of many dishes, from salsas to curries. However, there is a unique phenomenon that has puzzled culinary enthusiasts for years: some people absolutely detest cilantro.
To those who enjoy its vibrant taste, this may seem baffling, but there are scientific and psychological reasons behind this strong aversion.
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Genetic Predisposition
One of the primary reasons some people hate cilantro is linked to genetics. Research has shown that there is a genetic component to cilantro aversion. A study published in the journal Flavour in 2012 found that a significant proportion of people who dislike cilantro share a cluster of olfactory-receptor genes called OR6A2. These genes are sensitive to aldehyde chemicals, which are also present in soaps and lotions. For people with these specific genes, cilantro can taste soapy or metallic, which can be an off-putting sensation.
Early Experiences and Cultural Factors
Another reason for cilantro aversion may be related to early experiences and cultural factors. Some individuals may have had unpleasant encounters with cilantro early in life, leading to a negative association with the herb. For example, if someone was exposed to cilantro in a poorly prepared dish, they may have developed a lasting distaste for it. Additionally, cultural factors can play a role, as cilantro is used in varying quantities and styles in different cuisines. People from cultures that use cilantro sparingly may find its strong flavor overwhelming and dislike it as a result.
Sensitivity to Specific Compounds
Cilantro contains a range of compounds that contribute to its unique flavor profile. One of these compounds, called E-2-decenal, is often cited as a contributor to cilantro aversion. Individuals who dislike cilantro may have a heightened sensitivity to this compound, which can amplify the soapy or metallic taste associated with cilantro aversion. Similarly, the presence of other compounds like linalool, which gives cilantro its citrusy aroma, may also be perceived negatively by some individuals.
Psychological Factors
Psychological factors can also influence one's opinion of cilantro. The power of suggestion and social influence can affect how people perceive flavors. If someone has heard that cilantro tastes like soap or that it's unpalatable, they may be more inclined to dislike it when they try it. Similarly, peer pressure and the desire to conform to group opinions can influence an individual's preference for or against cilantro.
Overcoming Cilantro Aversion
For those who dislike cilantro but wish to enjoy dishes that include it, there are strategies to potentially overcome this aversion. Gradual exposure to cilantro in small quantities may help desensitize taste buds and reduce the intensity of the soapy or metallic taste. Additionally, cooking cilantro can mellow its flavor and make it more palatable to cilantro-averse individuals.
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Conclusion
The aversion to cilantro is a complex phenomenon influenced by genetic predisposition, early experiences, cultural factors, sensitivity to specific compounds, and psychological factors. While some people may never develop a liking for cilantro, understanding the reasons behind this aversion can help both chefs and individuals appreciate the diversity of tastes and preferences in the culinary world. Whether you love or hate cilantro, it's important to respect and embrace the rich tapestry of flavors that different herbs and spices bring to our plates.