Garlic

Dill and cumin. Will use the latter in recipes but generally in half the amount called for.

nutmeg

How has nobody said tumeric?!

Every other spice I enjoy in certain preparations, but I have never enjoyed tumeric. It is supposed to be incredibly healthy for you, so I've tried it a lot. It just has an acrid/bitter quality that makes me feel like the dish is rancid or poison. Blech!

Anonymous wrote:

Anonymous wrote:OK I think we now need more details from people. Why you hate what you hate and what you usually cook, grew up with etc. that would lead to this...

I hate curry because I had to eradicate the aroma from my home when I bought it. It took weeks of money and labor. Before that, I enjoyed it, but after all that work (and one cabinet I couldn't get the aroma out of,
I just can't bring myself to smell or eat anything with it. Negative association.

I can't stand cumin / curry / strong chile pepper smells either.
I also grew up with salt & pepper and just think cumin & friends smell like BO.
I do love cilantro but I can totally taste the soap, so I get it.
Sage is great in meatloaf-- can't have a meatloaf without it.
As for the fennels/anise/ I like a good fennel seed in italian food & sausage, but hard pass on licorice or anise liquers.

Anonymous wrote:OK I think we now need more details from people. Why you hate what you hate and what you usually cook, grew up with etc. that would lead to this...

I hate curry because I had to eradicate the aroma from my home when I bought it. It took weeks of money and labor. Before that, I enjoyed it, but after all that work (and one cabinet I couldn't get the aroma out of,
I just can't bring myself to smell or eat anything with it. Negative association.

Anonymous wrote:The easiest way to ruin a dish is to add cilantro. I hate, hate, hate accidentally biting down on a chopped stem. It makes me gag.

I only use leaves.

The easiest way to ruin a dish is to add cilantro. I hate, hate, hate accidentally biting down on a chopped stem. It makes me gag.

I like most spices including the licorice flavor (though not fennel seeds but more because of mouth feel than flavor) and cumin and curry. Some herbs I don’t like are rosemary and sage - again because of mouth feel. I don’t understand the point of bay leaves.

I grew up in a house where almost the only things added to food were salt (and lots of it) and pepper. I use them now in recipes but not at the table. I have traveled a lot and use many spices/herbs that remind me of places I have been. So for me, it’s acquired, not cultural.

My brother has that genetic aversion to cilantro BTW.

Anonymous wrote:I really don’t like Rosemary. Tastes like a pine tree.

My husband says that too, lol! How do y’all know what pine trees taste like? Been nibbling on needles or cones?

Anonymous wrote:I don't 'hate' spices - they all have their uses.

But in my cabinet I have never not once used Fennel Seeds. Even the Cardamom gets used more.

Cardamom is delightful! Try it in pumpkin muffins or pie.

I don't understand the dill hate. I find it so refreshing and delicious.

Oh yeah and sage. Really hate it when it’s a dominant flavor.

I like fennel (fresh and seed) and star anise has its uses.

Not a fan of anise seed or tarragon is any form.

Not a spice but I hate basil.