— Food & Wine magazine (@foodandwine) June 25, 2015
If you’re anything like me, you hate cilantro. In fact, it’s often the bane of your gastronomical existence, given how much it’s used and abused, especially in Mexican cuisine.
Even the most beautiful evenings spent at fine dining establishments like Chipotle and Moe’s can be ruined the second you realize how overly saturated your rice and and other food is in the sharp, even soapy taste of cilantro. But why do you hate it so much?
This short, quirky video explains why cilantro is such a divisive herb, and wouldn’t you know, it all comes down to science.
According to research performed on identical and fraternal twins, somebody’s love or loathing of cilantro comes down to genes. If you’re a part of the 4-14% of the population that can’t palate the herb, it might have to do with a group of your olfactory-receptor genes called OR6A2. These genes are specifically adept at picking up the scent of aldehyde chemicals, which—you guessed it—are present both in cilantro and soap.
So the next time you chomp down on a burrito only to be upset by the foul taste of those omnipresent green leaves, know that you’re not alone.
So THAT’S why I hate cilantro…