The Great Cilantro Divide: A Tale of Two Taste Buds

Let's talk about cilantro, the herb that has probably ruined more Chipotle bowls than any quality control issue ever could. For some of us, it's a culinary deal-breaker that makes dishes taste like they've been garnished with cleaning supplies. For others, it's a delightful, fresh addition to any dish. How can one innocent-looking herb create such a dramatic divide? Let's dive into the science behind this fascinating split in human taste perception.

The Genetic Soap Opera

The Science Behind the Suds

If you are in the "this tastes like soap" camp, congratulations! You have got a genetic variation that makes you an extremely efficient detector of aldehydes - organic compounds that are also present in, you guessed it, soap. Specifically, you are probably rocking a variation in your OR6A2 gene, which codes for the receptor that picks up these compounds.

Think of it as having a superhero power you never wanted: the ability to taste microscopic amounts of what essentially amounts to dish soap in your guacamole. Thanks, evolution!

What It Actually Tastes Like (To Both Camps)

The Cilantro-Sensitive Experience

For those of us with the taste-altering gene:

• Immediate chemical-like taste
• Lingering unpleasant aftertaste
• Complete inability to understand why anyone would willingly add this to food
• The eternal struggle of trying to pick it out of already-prepared dishes (spoiler: it's impossible)
• That moment of surprise when you bite into something and realize it contains unexpected cilantro

The Cilantro Enthusiasts'' Experience

For the lucky ones who actually enjoy it:

• Fresh, citrusy flavor
• Bright, slightly peppery notes
• Pleasant herbal aroma
• "It adds such a nice freshness to the dish!"
• Complete inability to understand what we mean by "soap taste"

The Restaurant Reality

Let's address the elephant in the room: ordering anything at Chipotle without cilantro is like trying to avoid getting wet while swimming. Their signature cilantro-lime rice means cilantro-sensitive folks face quite a challenge. And yes, asking for "no cilantro" often feels like a wishful thinking exercise.

Pro tip: The phrase "no cilantro" at many restaurants is less of a modification request and more of an aspiration.

The Evolutionary Plot Twist

Why Do We Even Have This Gene?

Scientists believe this genetic variation might have actually served a purpose:

• Aldehydes are found in some potentially toxic substances
• This sensitivity might have helped our ancestors avoid harmful plants
• It could have been an early warning system for spoiled foods

In other words, your soap-detecting superpower might have saved your great-great-great-grandparents from eating something dangerous. Now it just saves you from enjoying Mexican food.

Similar Taste Perception Phenomena

You''re Not Alone in Your Genetic Taste Adventures

Cilantro is not the only food that divides us:

• Phenylthiocarbamide (PTC): Some people taste intense bitterness, others taste nothing
• Brussels Sprouts: Genetic variations can make them taste impossibly bitter
• Asparagus: Not everyone can smell the distinctive... aftermath
• Beetroot: To some it tastes like dirt, to others like sweet earthy goodness

Coping Strategies for the Soap-Tasters

How to Navigate a Cilantro-Obsessed World

1. The Honest Approach:

   • "Yes, I''m one of those cilantro soap people"
   • Accept your genetic destiny
   • Make peace with picking through your food like a forensic investigator

2. The Substitution Game:

   • Parsley (the safe cousin)
   • Basil (the Italian alternative)
   • Thai Basil (the Southeast Asian solution)
   • Literally anything else that doesn''t taste like cleaning products

3. The Restaurant Survival Guide:

   • Learn to say "no cilantro" in multiple languages
   • Accept that it will probably come with cilantro anyway
   • Develop a sixth sense for detecting hidden cilantro
   • Always have a backup plan for dinner

The Science of Processing It

Can You Learn to Like It?

Research suggests that crushing cilantro before eating it can help reduce the soap taste by breaking down the offending aldehydes. But let us be honest - if something requires pre-processing to not taste like soap, maybe we should just admit it is not meant to be.

Cultural Perspectives

Global Cilantro Politics

• Mediterranean: Often used, but not essential
• Mexican: Practically a food group
• Indian: A crucial ingredient (also known as coriander)
• Southeast Asian: Fundamental to many dishes
• Your local Chipotle: The herb they apparently buy by the truckload

The Bottom Line

Whether you are team soap or team cilantro, know that neither camp is wrong - you are just experiencing the same herb in radically different ways. And if you are a cilantro hater, remember:

• Your genetics are valid
• You are not being picky
• Yes, it really does taste like soap to you
• No, you cannot just "get used to it"
• And yes, you will probably still get it in your food anyway

At least now you can explain to your friends why you are not just being difficult when you say that their garnish tastes like their shower supplies.

References:

1. Eriksson, N., Wu, S., Do, C.B., et al. (2012). "A genetic variant near olfactory receptor genes influences cilantro preference." Flavour 1, 22.

2. Mauer, L., & El-Sohemy, A. (2012). "Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups." Flavour, 1(1), 8.

3. Knaapila, A., Hwang, L. D., Lysenko, A., et al. (2012). "Genetic analysis of chemosensory traits in human twins." Chemical Senses, 37(9), 869-881.

4. Hayes, J. E., Feeney, E. L., & Allen, A. L. (2013). "Do polymorphisms in chemosensory genes matter for human ingestive behavior?" Food Quality and Preference, 30(2), 202-216.

5. McGee, H. (2010). "Cilantro Haters, It's Not Your Fault." The New York Times, Food Section.

Note: This article is for informational purposes and commiseration purposes only. If you like cilantro, we''re very happy for you. Really.