Spooning up a helping of homemade paella, the waft of saffron hit my nose and I made an involuntary "yuck" face.
The inescapable conclusion is that saffron, the pricey golden stamens of the crocus, is something I could do without. The warm golden color is beautiful, but the metallic/medicinal flavor taints everything it touches.
There's not a widespread popular movement for a saffron avoidance lifestyle, but at least a few other people agree. One says it tastes like Bactine (I never actually tasted Bactine, but can agree in principle) and gasoline in a monkey's butt. Can't really say that way either, but it can't be good.
Maybe everyone hates something -- a friend and I were cooking a pot of Moroccan stew and she asked to omit the cardamom. "I think I must be the only person in the world who doesn't like it, but it really makes me feel ill," she said, apologetically.
Cardamom, saffron, cilantro, tarragon -- what's the herb or spice that's a culinary dealbreaker for you?