The one spice you just don't like

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Interesting topic!


I like both dill and Tarragon, but find that I don't want to eat them too often.

Has anybody ever cooked with cervil? I haven't, which is why I am asking.

Pam
 
Pam Leavy said:
Interesting topic!


I like both dill and Tarragon, but find that I don't want to eat them too often.

Has anybody ever cooked with cervil? I haven't, which is why I am asking.

Pam

Spices and herbs are different, but oh well.

Regarding Chervil, you can treat it like a microgreen meaning that it's better to eat it raw in a salad or appetizer rather than cook it. Chervil is popular in French cuisine and is used in traditional Bernaise and other French sauces. For personal preference, I like the fresh uncooked flavor of chervil and because its flavor is less intense than that of a parsley, I like to use it in salads or raw seafood appetizers (such as Ahi Tartare) to give a nice contrast in taste and texture.
 
Roasmary & fennel are the only 2 I don't really care for. My FIL killed a batch of roasted potatoes with rosemary once & I can't stand it now.
 
That shows how tastes vary. I regularly make roasted potatoes with olive oil, garlic and rosemary!


Thanks for the advice concerning Chervil, also for the spelling check.
Pam
 
Constance said:
I don't like cilantro...to me it tastes like soap. I always replace it with Italian parsley...may not be authentic, but I like it better.
I don't like fennel or anise, either.

Soap or perfume!
Dove
 
i can't think of any herbs or spices that i don't like. my all time favorite would have to be rosemary and second would be fresh ginger root. the scent it gives off is great. if i had to pick one though i think it would be cloves.
 
After my brother made paprika chicken, I can no longer stand the spice.....shudders that chicken was NASTY!!!! I also don't care for cilantro or too much dill. A little is fine, but just a dash too much and ewwwwwww.
 
kitchenelf said:
I agree with Michael - you can't substitute cumin with anything. Just leave it out if you don't like it. Chili powder is chili powder - I guess it could work - but like Michael said try adding less than the recipe calls for if you have "issues" with it. Personally, I can't get enough cumin. But don't make me smell it on its own - peeeeeeeeeeeewwwwww - stinky feet! LOL

Yep, you got that right. Cumin and Chili powder are my least favorites, but I do use them in moderation. A few months ago I made a recipe blend for curry and garam masala. Toasted and ground. For 24 hours my house smelled like a foot locker.

I love all spices and herbs but some more than others. I have found that some recipes overdose on cinnamon. When I was growing up, many years ago, cinnamon and nutmeg and pepper, were the only ones in my mothers cupboard. Maybe poultry spice and clove.
 
i have not tasted a spice i don't like, so far.

luvs, do you mean dried rosemary? when it is dried, it has that "needle" effect in food. i will grind it in a mortar and pestle if the recipe calls for it dried.
 
Juniper berries.I just can not stand the flavor at all.

Thank goodness they aren't used very often in recipes.
 
I thought I had posted in this thread - but couldn't find it. I don't like fennel. It is sometimes overwhelming in Italian sausage. If there is only a small bit, that is fine - but I really don't like a pronounced "fennel" taste.
 
I can NOT stand anything that the East Indians?(not sure if that's what they really are...no offense to anyone by ANY means!!!) I believe it's curry and allspice!

I was living with this family when I was in college and I loved their cooking....until I became pregnant and now just the thought of it makes me want to gag.....not the food it's self but the smell of it!:sick: :sick:

Once again I mean NO offense to ANYONE!!!
 
icky and yummy spices & herbs

I agree with some...it's Cumin I don't like. I've tried ground, roasting the whole seeds, etc. I just hate it. I'm going to thrown mine away.

On the other hand...I love Fennel seed. I always put it into spaghetti & lasagna.

I love cilantro, and crave it. I can understand how others don't like it though. Once I grew a nice long row of of it and it was thick and beautiful...I thought it stunk so bad it made me sick. :sick: Now I adore it in Mexican & Thai dishes. :pig:

Luv different flavors of peppercorns, and the 4-pepper mix.
 
Clove -- we won't talk about the "double whammie" of clove cigarettes.

Clove . . . to the point that recipes calling for "clove of garlic" put me off when I see the "clove" and only bring me back into a balanced kharma when I see "garlic."

Why don't they call it a pod of garlic? :mrgreen:

When I was in the Army (Daphne DuLibre is a pun on a classic European bike race. I'm a guy.) When I was in the Army, the cooks prepared ham with clove and pineapple.

Ick. The most huge aesthetic mistake of the 20th Century is pineapple on pizza. I like pineapple, but not with ham, especially not with ham on pizza.

Anyway, ham with clove and pineapple. I'm not alone. The cooks in the mess hall would prepare a ham for us without the clove, without the pineapple. And it always got eaten.

I'm not a fussy eater, but I don't care for nutmeg and leave it out of recipes. Caraway seed, nahhhhhhhh. And please omit the celery seed in my cole slaw -- It tastes bitter.

But cumin . . . Jeez. I like to open the bottle and take a whiff just because I'm in the cupboard. :mrgreen: Sometimes I take a whiff for "inspiration" (which literally means "take a whiff) -- inspiration for coming up with something for dinner. I add cumin to my Pace Piquante . . .
 
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Gonna have to join the club and say it's cloves for me too! Powdered or whole I just can not bring myself to like their taste.
 
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