# Herbs, spices or other flavors mostly enjoyed by all, that you can't stand **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [March 27, 2023, 1:04pm UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713 "2023-03-27T13:04:33Z")\ **Posts on this page:** 15\ **Page:** 11
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 3, 2024, 2:00am UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/201 "2024-02-03T02:00:10Z")
> [@Lancia](#): > > Blue cheese is not my favorite, and it is very salty. But the combination worked magically. Now I’m wondering if the saltiness was a factor. Could be. While I love blue cheese on its own, blue cheese with a fruit jam or honey work really well together to round out the flavor. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [February 3, 2024, 2:00am UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/202 "2024-02-03T02:00:45Z")
Salt, sugar, acid and umami are like a perfect storm flavor-wise. ---
**Author:** ![fedman1](https://avatars.discourse-cdn.com/v4/letter/f/e495f1/32.png) [@fedman1](https://boards.straightdope.com/u/fedman1)\ **Post date:** [February 5, 2024, 1:49am UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/203 "2024-02-05T01:49:28Z")
I noticed you specified “red wine”; red wine has strong tannin flavor, but if you offered a non-wine person a white or rose they may like that ---
**Author:** ![digs](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/digs/32/14889_2.png) [@digs](https://boards.straightdope.com/u/digs)\ **Post date:** [February 5, 2024, 1:57am UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/204 "2024-02-05T01:57:54Z")
My wife loves Paprika. I like it occasionally… I had a roommate who served us beef “past the expiration date” and thought a lot of mole sauce would hide that… My wife makes a great chicken mole, but I have to get past the taste of that Old Cow Mole… ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [February 5, 2024, 3:15pm UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/205 "2024-02-05T15:15:27Z")
I hate: Dill Fennel Caraway Although I like anise. My Italian grandma would make anisette every Christmas. She’d let the kids have shot glasses of it! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 5, 2024, 7:56pm UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/206 "2024-02-05T19:56:30Z")
That’s interesting as I think of fennel as a softer aniseed in terms of flavor. Where does licorice fit? ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [February 6, 2024, 3:10pm UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/207 "2024-02-06T15:10:54Z")
I don’t mind black licorice. Basil is similar and I love basil, especially the aroma! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 6, 2024, 3:52pm UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/208 "2024-02-06T15:52:42Z")
Interesting. I’ve never associated basil with the anise set of flavors, but it does seem that they are flavored with related compounds, anethole for the anise and fennel; estragole for basil and tarragon. While I totally get anise flavors from tarragon, I don’t really perceive them in basil. Probably because “basil” is such a set flavor in my mind in its own category. I’ll have to pay close attention next time I have some fresh basil. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [February 6, 2024, 4:04pm UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/209 "2024-02-06T16:04:34Z")
> [@TRC4941](#): > > I don’t mind black licorice. Basil is similar and I love basil, especially the aroma! > [@pulykamell](#): > > Interesting. I’ve never associated basil with the anise set of flavors, but it does seem that they are flavored with related compounds… > […] > While I totally get anise flavors from tarragon, I don’t really perceive them in basil. Probably because “basil” is such a set flavor in my mind in its own category. I’ll have to pay close attention next time I have some fresh basil. Same here. I don’t think I’ve noticed anise / licorice flavors from basil in the past either, but now that TRC4941 mentions it, I can imagine it. I think that flavor might be more pronounced in other varieties, like Thai basil, which is supported by the flavor description in [this link](https://www.gardeningknowhow.com/edible/herbs/basil/growing-thai-basil.htm): > Thai basil (_Ocimum basilicum_ var. _thyrsiflora_) is a member of the mint family and as such has a particular sweet flavor reminiscent of anise, licorice, and clove. I’ll also have to pay more attention next time I have some fresh basil. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [February 6, 2024, 7:35pm UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/210 "2024-02-06T19:35:35Z")
Oh, I’ve definitely noticed the anise influence in fresh basil. I love anise/fennel/licorice so maybe I’m more tuned in to that flavor, but I especially notice it when it’s on pizza. Maybe the high temps make it stronger? ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [February 7, 2024, 3:32am UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/211 "2024-02-07T03:32:00Z")
> [@pulykamell](#): > > Interesting. I’ve never associated basil with the anise set of flavors, It really depends upon which type of basil you’ve got. There are quite a few and some are stronger on the anise-y scale than others. [Here are just a few.](https://freshexchange.com/types-of-basil-plants/#:~:text=Thai%20basil%20adds%20a%20burst,favorite%20to%20use%20in%20pesto.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 7, 2024, 3:45am UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/212 "2024-02-07T03:45:19Z")
I do Thai, cinnamon, and Italian every year, with my favorites in that order. I guess Thai should be anise-y, but I just haven’t noticed. ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [February 9, 2024, 12:13am UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/213 "2024-02-09T00:13:22Z")
I live in the heart of watermelon country and know how to pick good ones. I haven’t had a bad one in decades. Just look for the one with the darkest yellow ground spot. That being said, salt on watermelon, apples, or cantaloupe completely ruins the flavor for me. ---
**Author:** ![Die\_Capacitrix](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/die_capacitrix/32/9_2.png) [@Die\_Capacitrix](https://boards.straightdope.com/u/Die_Capacitrix)\ **Post date:** [February 10, 2024, 10:39am UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/214 "2024-02-10T10:39:12Z")
> [@Ulfreida](#): > > I wouldn’t be surprised if there was a genetic component to some of these dislikes. Cilantro, cumin (same plant different parts), anise, fennel, and caraway are all closely related, in the Umbellifer family. Along with parsley and chervil. Of that list, I like everything except cilantro. (Somebody already mentioned that cumin is not the same as cilantro.) I actually use coriander, but cilantro is banned from the house. Not a big fan of mango, but I can deal with it. Can’t stand saffron. Which means I have no interest in paella. Blerg. I do like a bit of lavender or rose water, but it has to be a light touch. I make a lemon lavender quick bread that’s really yummy. Rosemary is another herb that needs a light touch. > [@Lancia](#): > > Some people put salt on watermelon apparently. WTF??? Yum! Also good on muskmelon. And pumpkin pie, but that seems to be only my dad’s family. I’m planning on making panang curry this weekend and was debating about buying some fresh Thai basil. After reading the article, I think I will buy it, if I can find it. ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [February 12, 2024, 3:26pm UTC](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713/215 "2024-02-12T15:26:33Z")
Another watermelon tip is to look at the end of the watermelon. There is the end that was a stem, but look at the other end (not sure what it’s called - the butt end?). Find the watermelon that has the smallest indent/spot there. That will be an amazing watermelon. I used that method along with the yellow spot method last summer and never had a bad watermelon. [Previous page](https://boards.straightdope.com/t/herbs-spices-or-other-flavors-mostly-enjoyed-by-all-that-you-cant-stand/981713.md?page=10)