Raw fruits at dawn!
Nope.
Besides, I’m not big on any food whose name suggests that it’s made from small rat-like subterranean insectivors. 
Interesting. Is it the cumin? A lot of people have a problem with it.
Have zero idea, but it definitely is not the cumin as I use cumin for my base fried chicken recipe.
That is true for many people. It’s just basic cumin nature.
sorry… 
When I cook Mexican dishes calling for oregano, I use the mild, citrus-y Mediterranean oregano. This despite Rick Bayless and other chefs assuring me that only Mexican oregano will do. It tastes strong and weedy and overpowering to me, and it overwhelms any dish it adorns. The milder stuff works just fine.
I also like spicy things that are mildly to moderately spicy, but can’t bear the really hot stuff. This makes it interesting if I go out to Hunan or Thai restaurants. I have to ask for mild versions of everything and I frequently get raised eyebrows. And sometimes the cook will forget and I get an incandescent version anyway.
I’m a horribly picky eater. There are a ton of things I can’t even choke down. Pasta, pizza and ketchup are fine; I’ll gag violently if I bite into a raw tomato or try to drink V8. Can’t eat a pickle at any stage of its pickling.
As for herbs and spices and whatnot, there’s a restaurant near me that for some reason puts rosemary into their fries. Yeah, you got me as to why. Horrible. Salt & Vinegar chips are the only type of potato chips I can stomach (besides plain).
I don’t mind fennel and caraway, but I don’t like oregano, which also tends to find it’s way into a lot of Italian foods.
I’m wracking my brain to think of something I hate, and I can’t come up with anything. I had slightly pickier tastes when I was a little kid, but I grew up and grew to like those flavors.
My sister is one of the fennel/anise haters, which bugs me when we order a pizza to share, because I adore Italian sausage.
As others have mentioned, I get super annoyed with the macho spice eaters. I can eat a billion Scoville units! Look at me! I’m special! I like to savor the food I’m eating and overly hot food inhibits flavor for me.
A little bit of rosemary goes a long way for me, especially on chicken.
I don’t like saffron. Paella is out of the question for me, as it is always made with saffron.
I used to think that I hated rye bread, until I tried one of the rare rye breads made without caraway seeds and thought it was just fine. Turns out it’s caraway seeds that have a nasty pungency that reminds me of floor cleaners.
Do you mean like grocery store curry powder, or do you mean any combination of curry spices? A few years ago I ran out of garam masala and bought a tin of curry powder instead; after using about two teaspoons in all, I threw it in the trash where it belonged. But I love a good garam masala and use it in curries all the time.
Also in grits, because heavily spiced grits with butter and cheddar are goddamned amazing.
This is odd to me, as for me, it’s the other way around. Mexican oregano is the citrussy floral stuff; Mediterranean is more towards mint and thyme and things like that – more earthy. Mexican oregano is related to lemon verbana, so that would make sense in terms of the citrus-ness, and Mediterranean oregano is in the mint family. But I’ve discovered people can pick up wildly different flavors from the same thing they’re tasting. I do agree that Mexican oregano is a stronger flavor.
I agree! I wish it could be left out of my food at restaurants because I know I’m going to get it on my clothes.
I don’t know if anyone actually enjoys watercress, but it’s one of the very few foods that tastes awful to me.
Mustard is such an awful taste that I’m surprised to hear you haven’t encountered that before. I loathe mustard.
Also dill. I’m not mad on fennel or anise, but I can tolerate them, and I actively like caraway. But for years I wouldn’t eat anything with the word “pickle(d)” anywhere near it because all I knew was dill-pickled cucumbers.
A few of the others I could do without (i.e. turmeric), but I don’t mind as long as they’re not too dominant.
To add to the post above, it’s probably among the most common of food/condiment aversions I’ve come across. My kids both hate it. My brother – who is a very adventurous eater – can’t stand it except in the smallest doses in a sauce. I don’t know what percentage of my friends don’t like, but I’d guess at least 20%. And this is spanning all kinds of mustard, from the French’s that is barely mustard at all to German stone ground mustards and the like. Many people hate horseradish for the same reasons.
Me? Love the stuff. Have at least a half dozen different kinds in my fridge right now, plus some Colman’s in the cupboard to mix up to my liking. No sausage is complete without a healthy dollop of Kosciusko Brown Mustard for me. Or gimme Weber’s yellow horseradish mustard when I want a yellow mustard with a little bit more of a kick. I’m always on the lookout for a new favorite mustard. My last purchase was Bertman’s, which I found quite good, but doesn’t unseat my favorite brown.
For me in terms of the OP, it might be ranch dressing. I can’t say I actively hate it – I just will use any other dressing before I use it. And definitely not as a dipping sauce. Yuck.
Dill is about the only thing I can think of. Except when I do like it - it works fine in a pickle brine 
. But in general I do very much dislike cooking with it. Seems like everybody and their cousin likes putting dill on fish, but it just ruins it for me.
I love dill, but, oddly, not so much with fish. However, in a cream dill sauce to go with chicken or meatballs … yes, please!
The axis of evil: Licorice / Anise / Fennel. They are all vile, along with their revolting drinks, Ouzo, Jaegermeister, Anisette.
Even thinking of the flavor of Licorice makes me want to puke.
Excuse me while I clean my keyboard.
(* pours beowulff an absinthe *)