Anonymous wrote:Anise and fennel are the only ones I hate.

Another anise and fennel hater. I also don't like the smell of cumin, though I do like it in recipes. It is just the odor of the single spice.

Anonymous wrote:Anise. Hate it since I was little.

Same. Despise it

Anise. Hate it since I was little.

I love all, or at least I’ve yet to try a spice I haven’t liked. What I hate is UNseasoned food.

It a herb, but cilantro, hate it. I also hate anything with raw garlic or garlic powder. Disgusting.

Curry. So gross.

Anonymous wrote:Cumin, dill, and mustard. Will use small amounts of them in recipes but can barely stand the smells...

Oh I adore cumin! I take a huge whiff of it whenever I use it. It’s so smoky and earthy!

Since herbs are fair game, cilantro is the devil.

Anonymous wrote:Nutmeg in anything sweet - it’s one of the main reasons I don’t like Pumpkin Spice anything.

We should be friends! Add cloves, all spice, etc to my list.

The cilantro hatred can be a genetic thing. It tastes like soap to some people. Julia Child of all people was like that.

I'm not a fan of nutmeg. It's overpowering, even in small amounts.

I love cinnamon in sweet things, but dislike it in savory food. Looking at you, Cincinnati style chili (and I tried it at the most highly recommended chili parlor in Cincinnati. It was edible, but still not a fan.)

The only ones I really don’t like are caraway seeds and numbing peppercorns.

Allspice I like only in small amounts. I usually use half of what a recipe calls for, and am happy with that.

Just about everything else mentioned on this thread, I love. DH hates nutmeg though, which is sad.

Rosemary.

Cumin, dill, and mustard. Will use small amounts of them in recipes but can barely stand the smells...

Caraway. I dislike it in rye bread. Ironically, I quite like Brennevin, which is caraway flavored.

On fenugreek - I couldn't figure out why my butter chicken didn't taste like the butter chicken from Indian restaurants. I figured out that the recipes I used didn't contain fenugreek leaves. When I made it with fenugreek leaves, it finally tasted like what I had in my mind as butter chicken. It is sort of a buttery/maple-y flavor that is kind of the defining element of the dish.

I don’t dislike any spice or herb, but I prefer a very light touch with cumin, saffron, and tarragon. A little goes a long way with those.

Nutmeg in anything sweet - it’s one of the main reasons I don’t like Pumpkin Spice anything.