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[quote=Anonymous]I read through 11 pages of spice hate and then couldn't remember the posts I wanted to quote, so I'll just leave a few thoughts here.

Dill: Always fresh, never dried spice. If you dislike dill, never visit Ukraine.

Rosemary: Love the flavor, hate that it's basically tiny knives determined to rip holes into my gums and roof of mouth. Tastes amazing baked into sourdough bread. I use it in creamy pastas a lot as well.

Turmeric: I hate that it permanently stains anything it touches. I can't actually taste the difference between when it's used or not, so I generally skip it in recipes. I'm intrigued by the health benefits but can't get past the staining.

Tarragon: There's a reason why it sounds like a dragon name. Evil. One time I ordered Tarkhuna in a Georgian restaurant and almost died. I didn't know what tarragon was, so I didn't know that a tarragon soda would be undrinkable.

The same way people feel about the lingering odor of curry spices, I feel about gochujang. My body odor reeks after consuming even just a spoonful. Doesn't stop me from loading up on Korean cuisine (or Indian, for that matter). Sorry if you catch me too long between showers![/quote]

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