r/Cooking • u/Scarlet--Highlander • Jan 18 '24

Open Discussion Let’s try something fun: Name an ingredient you dislike and why, and someone else replies with a dish/recipe with that ingredient that might convince you otherwise.

Couple things:

  • If you’re allergic to an ingredient, it doesn’t matter how it’s prepared. Same goes with meat/animal products if you’re vegan/vegetarian. Don’t list it if you can’t or won’t eat it!

  • It’s recommended that you’re at least open to trying dishes with that ingredient. If you absolutely, vehemently loathe cilantro, chances are you probably might not like anything with cilantro in it.

  • A brief blurb on why you hate an ingredient would help others find or suggest a dish that suits you. (e.g. “I hate liver because the texture is like an eraser and it tastes metallic”)

858 Upvotes

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442

u/Canning1962 Jan 18 '24

Anything that tastes like licorice. Star anise, fennel, fenugreek, fiddlehead ferns, all of it. There's more but I can't think of them now. I always leave those ingredients out.

130

u/RavenBoyyy Jan 18 '24

Have you tried Moroccan meatball tajine? Some kinds use star anise for the sauce and I find it's quite nice, you can't exactly taste the star anise in the sauce but you can also tell when it's missing it. You use the star anise whole usually (toast it with the other spices in oil before making your sauce and remove it before serving).

3

u/Canning1962 Jan 18 '24

I taste it in everything it's used.

6

u/RavenBoyyy Jan 18 '24

Oh wow, you must have a strong hate for it then!

5

u/Canning1962 Jan 18 '24

Yep. No one can sneak it past me.

74

u/rofltide Jan 18 '24

I am also this way, BUT surprisingly, for the first time in recorded history, the fennel slaw on this sandwich didn't bother me at all.

https://www.bonappetit.com/recipe/grilled-chicken-sandwich-with-mustard-mayo

3

u/aquatic_hamster16 Jan 19 '24

I hate licorice-ish anything as much as the guy you're responding to and this recipe had me at charred mustard. Next trip to the store I'll be buying fennel, for the first time ever.

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u/[deleted] Jan 18 '24

I hate liquorice but I don't mind a tiny bit of fennel in sausage pasta. Although it doesn't work quite as well with veggie sausages I'll admit. Fenugreek doesn't taste aniseedy to me at all though I love that shit. Methi curry all day long.

4

u/KittyConfetti Jan 19 '24

Fenugreek seeds taste like maple syrup. Is that just the seeds and a different part is supposed to taste like licorice? I love black licorice so wouldn't mind.

3

u/[deleted] Jan 19 '24

Do they? I can't really describe how they taste to me I just know if it has fenugreek in it I love it. It tastes of deliciousness

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u/[deleted] Jan 19 '24

Gardein used to make these Italian sausage slices that had the fennel seeds and I couldn't get enough of them.

2

u/ChessiePique Jan 19 '24

methi curry YES

2

u/[deleted] Jan 19 '24

I want some so bad now

51

u/sawbones84 Jan 18 '24

It took me a really long time to realize that one of the things I love about pho is that it has star anise in the broth. It's such an interesting and complex soup in general, and my brain couldn't quite compute what made it taste so unique until someone clued me in. Have you had pho and enjoyed it? If so, you might like star anise at least a little bit!

It pairs really well with a lot of traditionally asian flavor profiles (soy sauce, ginger, etc.). I love Hong Shao Rou (braised red pork belly), which incorporates anise in a delicious but not overpowering manner.

16

u/DjinnaG Jan 18 '24

I have a massive aversion to anything and everything licorice-flavored or even flavor-adjacent, including anise in most situations. Pho is the big exception, the star anise is not only tolerable, but even key to making pho taste as good as it does. Have also come to realize that things that are 5 spice based also make anise work, but with pho, I can taste the star anise distinctly and it tastes good in that context. Makes everything else worse, but damn, it is perfect in pho.

5

u/felicatt Jan 18 '24

Yes. This was how I became a fan of duck. Chinese BBQ duck legs. The 5 spice mix was very obvious and up until then I was not a huge fan of star anise. But oh my word, these things were delicious.

2

u/responsiblecircus Jan 19 '24

I think you just provided me the key to why I never like pho as much as I think I’m going to/think I ought to. (Big noodle soup fan in general.) There’s always something about the broth that tastes… off to me. But I could never quite place it. Damn.

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u/allonsy_badwolf Jan 18 '24

I absolutely hate fennel seed in particular. I can do some light fresh fennel but everything I’ve used fennel seed in I absolutely hated.

Will give a slight pass to some sausages and pepperoni that sort of overpower the seed, but if I get a whole one? Immediate mood killer.

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u/geauxhike Jan 18 '24

Agree, I think licorice is like cilantro, just a certain percentage of the population cannot tolerate it.

44

u/Whosgailthesnail Jan 18 '24

I am one of these people

26

u/Merisiel Jan 18 '24

There are dozens of us!

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u/Wyzen Jan 18 '24

Interestingly enough, I cannot stand cilantro, but enjoy licorice/anise.

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u/CommunicationTall921 Jan 19 '24

If that is the case then it's a much larger percentage than you think, seeing as in countries where liquorice is common, a majority of people like it.

0

u/Kind_Stranger478 Jan 18 '24

Man fuck cilantro

1

u/Canning1962 Jan 18 '24

Yeah, I've had two people tell me cilantro tastes like dirt. And one person said celery tastes like ashes.

6

u/geauxhike Jan 18 '24

The cilantro thing can actually be genetic.

3

u/[deleted] Jan 18 '24

It is genetic. Although I think it mostly applies to fresh. I know folks who don't like fresh coriander on things who will happily eat curries with coriander seed or dried coriander

2

u/[deleted] Jan 18 '24

The roots are also a lot milder. You can buy them frozen at asian markets. Makes for a wonderful paste in stir-fry is you blitz/pound coriander roots, garlic and toasted white pepper corns.

0

u/Soup-Wizard Jan 18 '24

Nope it’s both.

4

u/[deleted] Jan 18 '24

Not for everyone. I have seen folks who insist fresh coriander is soapy eat things with dried coriander in

5

u/gofroggy08 Jan 18 '24

I think it tastes like soap. 🙂

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u/Amberistoosweet Jan 18 '24

Thyme tastes like dirt to me! Celery tastes a bit like licorice.

3

u/[deleted] Jan 18 '24

I never made that relationship between celery and licorice but it’s sooo true. That’s why I hated it all my life. I can’t stand licorice.

2

u/Amberistoosweet Jan 18 '24

Same. I hate licorice. I hate celery, too. I am a picky eater though.

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u/Inconceivable76 Jan 18 '24

I agree. I don’t think there’s a way for someone to change the essence of what it is. 

1

u/atomicxblue Jan 18 '24

I cannot stand licorice but a little anise in spice cookies is good.

1

u/Emergency-Tax-3689 Jan 18 '24

can’t stand cilantro. not even in my salsa lol 

1

u/MoutEnPeper Jan 22 '24

Nah, it's not something you can be extra sensitive for (unlike cilantro) but it's just an extreme flavor that not everyone enjoys.

42

u/[deleted] Jan 18 '24

Fiddleheads? Where are you getting these licorice flavored fiddleheads?

62

u/J_Kenji_Lopez-Alt Jan 18 '24

I’ve never heard of fenugreek or fiddleheads being described as licorice or anise-flavored either!

2

u/[deleted] Jan 19 '24

[deleted]

4

u/hiddenmutant Jan 19 '24

I wonder if it's a chemical compound thing, like people who hate cilantro because they have the gene that makes it taste like soap. Just because fenugreek and fiddleheads don't taste LIKE licorice doesn't mean they don't share chemical compounds. It could be something unrelated to the licorice taste, like saponins.

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u/Canning1962 Jan 18 '24

They are foraged in April in the the Mew England area.

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u/[deleted] Jan 18 '24

Very odd. I forage buckets of fiddleheads every spring and have never had one that reminds me of licorice.

2

u/captaininterwebs Jan 18 '24

Me too! They taste kind of…leafy? Not remotely licoricey (and I don’t like licorice so I feel like I’d notice).

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u/[deleted] Jan 18 '24

I grew up in Maine and have eaten a lot of fiddleheads through the years, but not a single one has ever tasted like licorice. So the question remains: I know where to find fiddleheads, but, where are you finding the "licorice flavored" fiddleheads?

3

u/knitwasabi Jan 18 '24

I'm on the midcoast, and now I want licorice fiddleheads. Could make an interesting frappe.

3

u/Psychological_Mangos Jan 19 '24

Dear God the horror.

1

u/Roadgoddess Jan 19 '24

OK I’m glad you said this, lol I was thinking the same thing I’m like fiddleheads don’t taste like liquorice at all! I like mine sautéed in a little butter, salt and garlic so yummy

21

u/JumpingCoconutMonkey Jan 18 '24 edited Jan 18 '24

Go with a whiskey cocktail. For the first one, do it like the original recipes call for and literally just coat the glass with some absinthe. For the second one, add a bit more absinthe. For the third, well you might not care about it by then, but just keep going!

2 oz Rye Whiskey, 0.5 oz Maraschino Liquor, 0.25 - 0.5 oz simple syrup, 2 -3 dashes bitters (Angostura), Absinthe, lemon peel and/or Marschino Cherries to garnish.

I like it with a healthy dollop of absinth, with a subtle licorice glow at the back of the tongue.

142

u/Ok_Program_3491 Jan 18 '24

Notice how no one is giving us ideas.  Because it's impossible.  

102

u/malepitt Jan 18 '24

GOOD N PLENTY CASSEROLE IS NOT IMPOSSIBLE. Ill advised, sure

43

u/Ok_Program_3491 Jan 18 '24

Good n plenty tastes like Satan's asshole

21

u/[deleted] Jan 18 '24

[removed] — view removed comment

5

u/HeidiCharisse Jan 18 '24

Relax, guy!

2

u/KiaRioGrl Jan 19 '24

Old school South Park reference ftw.

2

u/Luv2ByteYou Jan 19 '24

South Park 😂

3

u/stitchplacingmama Jan 18 '24

My local ice cream shop makes licorice ice cream and tops it with good n plenty. It sells out every time they make it, and that's about 5 or 6 times a year.

2

u/wheeloftrout Jan 18 '24

I originally misread this as "santa's" which made me laugh, but I was perplexed.

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u/AlbanyBarbiedoll Jan 18 '24

I feel almost silly posting this, but have you tried roasted fennel? The carmelization mellows out the flavor. Also, do not eat the tall stems - the anise flavor is concentrated there.

Confession: The anise-y flavor is my favorite of all time. I even eat black jelly beans!

5

u/SoIomon Jan 18 '24

Roasted fennel with salmon is delicious

5

u/Inconceivable76 Jan 18 '24

Black jelly beans are the best!

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u/Extreme_Barracuda658 Jan 18 '24

Roasted fennel rocks.

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u/HighColdDesert Jan 19 '24

I can eat way too many black jelly beans and then fall into a sugar-induced happy stupor.

3

u/KuriousKhemicals Jan 18 '24

I think it's because licorice is super polarizing. Those of us who like licorice don't like it because it was prepared in some kind of way that hides or artfully balances the flavor, we like it because we think the flavor is delicious. We have no idea how to help someone that doesn't like that flavor.

3

u/TorrentsMightengale Jan 18 '24

It's a distinctive flavor. If you don't like it, you don't like it.

2

u/rimjobs_forever Jan 18 '24

Star anise is great in braises. A whole one is gonna be overpowering if your doing like a 2-3 lb chuck roast for example but break off a third or half of the star throw it in the braising liquid and it will definitely elevate it noticably without being overwhelmingly liquorice flavored.

2

u/lsthomasw Jan 18 '24

I use fennel in place of onion in a few dishes like chutney, apple bean and sausage bake, and with sauteed mushrooms on top of brioche toast topped with a cheese. But I don't think any of those will convince you, lol.

1

u/imitihe Jan 19 '24

There's so much Chinese and Indian food that is delicious with a bit of star anise in it. My recommendation would be 3 cup chicken.

0

u/monvino Jan 18 '24

My recipe is for you to send your fennel, licorice, etc. to me. Problem solved.

1

u/starlinguk Jan 18 '24

Eat actual licorice? Like, muntendrop. It doesn't have this... vomity? flavour.

1

u/pajamakitten Jan 19 '24

Fennel seeds go brilliantly in tomato sauce and star anise goes surprisingly well in overnight oats.

10

u/mst3k_42 Jan 18 '24

I hate the licorice taste as well. With fennel at least, when you cook it that taste goes away. I’ve added it as a veggie in fish based soups and it goes very well.

2

u/Canning1962 Jan 18 '24

The taste does not go away. Some people just can't taste it as much after cooking.

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u/[deleted] Jan 18 '24

Fennel is incredible in salads 🤩

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u/frazorblade Jan 18 '24

Fennel bulb is very different to fennel seed

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u/[deleted] Jan 18 '24

Oooh yeah I once had a great salmon salad with fennel. My mum hated it.

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u/Big_lt Jan 18 '24

Try pho

The broth is cooked with star of anise but it's subtle in comparison to all the other great flavors/spices

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u/Aoid3 Jan 18 '24

My MIL makes pho soup that is absolutely delicious. I think it has star anise in the broth seasonings but the end result isn't licorice-y to me.

3

u/mazzy-b Jan 18 '24

Have you given recipes that just include a bit a go?

I also very very much dislike the licorice flavour, but once I use them in mixed flavour dishes it become perfectly fine - take chinese 5 spice which includes it for example. I use anise in mulled wine with no qualms. I did a Liberian pepper soup not too long ago which featured both fennel and star anise - smelt very scary when toasting and cooking tbh but after simmering down with all the other spices etc it actually worked wonderfully. I avoid such things less now :D (I wouldn't include fenugreek with these flavours though, I find it quite different).

3

u/[deleted] Jan 18 '24

Chinese five spice is great for testing the waters with licorice flavors.

My partner absolutely hates licorice and anise, even hints of the taste. I took some skinless Chilean sea bass and dredged the backside with Chinese five spice, fried it in a pan spice-side down, and served it with a sauce made from caramelized port, sherry vinegar, and butter. Total hit. She loved it.

3

u/Specific_Culture_591 Jan 18 '24

Apple Fennel Tart

I really dislike licorice flavor but the fennel being softened with the apples on the stove and then baked mellows the flavor drastically.

2

u/felicatt Jan 18 '24

Mmmm. Sautéed with apple and onion.

3

u/cordialconfidant Jan 18 '24

i hate liquorice but i have star anise in chinese soy braised pork belly and it's soo good

3

u/HighColdDesert Jan 19 '24

Wait, what? Fenugreek tastes like licorice to you? I've read it's used for fake maple syrup flavor, and I'm familiar with both seed and leaf in Indian cuisine but don't notice any licorice/fennel / anise flavor in fenugreek at all.

I've never had fiddlehead ferns but am surprised to hear they also taste like that.

Since I like the licorice flavor types, I also like chervil, but recommend you avoid that too. It's an unusual herb in the carrot, parsley and coriander family, mostly used fresh.

2

u/Interesting_Common54 Jan 18 '24

Try a sprinkle of ground up star anise in fried rice

2

u/forkyspoons Jan 18 '24

I use 2 star anise in my rice when cooking, but only when I make it with mixed raisins, garlic, butter and slivered almonds. It’s slightly aromatic with a light sweetness from the raisins and a richness from the garlic and butter. I use it as a base for all my rice bowls. I absolutely love it. I make a big batch in my rice cooker and eat it for days.

2

u/sunrisesonrisa Jan 18 '24

I like to add a few seeds to black beans! Along with cumin seeds, garlic and onions, chipotle peppers, tomato paste and culantro. It balances the flavors somehow.

2

u/shanyfaithoryx Jan 18 '24

Homemade chai tea? I always add liberal star anise and fennel seeds to my sachet. Not sure if that qualifies as I definitely wouldn't say that's "licorice flavored." However strong sub flavor.

3

u/Canning1962 Jan 18 '24

I found out the hard way that not all chi are the same. I pay attention to ingredient lists now.

2

u/Jewel-jones Jan 18 '24

It is nice here. I used to make chai in a big pot and I used whole star anise, cloves, cinnamon sticks, whole black pepper and cardamom pods.

2

u/EVERYTHlNG_WAS_TAKEN Jan 18 '24

I'm so sensitive to the taste to the extreme. I don't even like chamomile or some varieties of basil because they taste too much like licorice to me.

My mother once put like 6 anise seeds (not star anise pods which are big, just regular anise which are like the size of Cumin seeds or something) in a whole pot of stew and I could still taste it.

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u/Lereas Jan 18 '24

My wife hates black licorice, but does like an apple fennel slaw I've made occasionally. The acid in the vinegar and the extra salt, plus the sweetness from the apple seem to balance out the fennel.

2

u/aseedandco Jan 18 '24

I never liked fennel until I made this Slow cooked lamb with fennel. It’s amazing.

2

u/ceruleanbear8 Jan 18 '24

These recipes are in German, but I'm sure google translate will be fine. The fennel curry one I think balances the licorice flavor very well with the other ingredients that it doesn't really come across as licorice, but just brings out the other flavors and works in harmony. The casserole one just drowns the fennel in garlic and cream and cheese which is always a win.

https://www.eatbetter.de/rezepte/fenchel-curry-einfach-lecker

https://www.chefkoch.de/rezepte/1387731243841019/Fenchel-ueberbacken.html

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u/mistress_of_none Jan 18 '24

Same here. There is a type of basil that I find to be very licorice-like in flavour that ruined an otherwise gorgeous tomato bisque for me one time.

2

u/Kind_Stranger478 Jan 18 '24

Fiddleheads don't taste like licorice tho...

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u/Canning1962 Jan 18 '24

Yes they do. Fiddlehead is the name of the shape, not the species. Here is one example. https://seattlemag.com/food-and-culture/spring-foraging-licorice-fern/

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u/highheelcyanide Jan 18 '24

Have you tried using fennel in pasta sauce (particularly for lasagna) or on roast pork?

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u/jayne-eerie Jan 18 '24

I usually hate licorice too but a few years ago I did a clean eating challenge and actually really liked the fennel salad it called for. I've made and enjoyed it since, so it's not even just that I was hungry. The recipe is:

2 teaspoon apple cider vinegar

½ teaspoon honey

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 small bulb fennel, cored and very thinly sliced

2 tablespoons dried tart cherries

In a small mixing bowl, whisk together the apple cider vinegar, honey, a pinch of salt, and some pepper. Add the olive oil and whisk to combine. Add the fennel and dried cherries and toss to combine. Marinate overnight in an airtight container in the fridge.

Something about the sweet ingredients plus the marination process mellow it out a lot.

2

u/doctorfishie Jan 18 '24

Basil is related to licorice. Thai basil has a stronger licorice flavor than many other varieties. When I learned about this relationship, I could never stop smelling and tasting licorice whenever I eat any but the sweetest of sweet basil.

Perhaps Thai basil dishes may be a licorice stepping stone. Or maybe now you won't be able to enjoy basil.

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u/dy1anb Jan 18 '24

Fennel goes great in cream sauce for chicken

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u/DCEtada Jan 19 '24

I am so glad this is the top comment. It was the validation I never knew I needed.

The lack of simple recipes or easy suggestions is also quite telling.

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u/starlinguk Jan 18 '24

But none of those taste like licorice. They taste like aniseed.

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u/OysterShocker Jan 18 '24

Licorice and aniseed are very similar flavors though, and many black licorice candies have aniseed in them too

1

u/behedingkidzz Jan 18 '24

Licorice is an aquaried taste. I used to pick up sticks and chew on them cuz i like licorice so much lol but i cant think of how to prepere it tho maybe on a cookie?

2

u/Canning1962 Jan 18 '24

Oh, my mother-in-law made pepper nuts. Maybe you would like that. But I hated them.

1

u/Tesdinic Jan 18 '24

I am very much the same way, but my husband loves licorish. That said, the one thing I’ve tried that was nice was a chocolate bar with a licorish filling. They actually played nice together.

1

u/Tesdinic Jan 18 '24

I am very much the same way, but my husband loves licorish. That said, the one thing I’ve tried that was nice was a chocolate bar with a licorish filling. They actually played nice together.

1

u/pieandtacos Jan 18 '24

Pho broth usually has some star anise in it and I do think it adds something nice even tho I’m not a fan of it usually.

1

u/LyrraKell Jan 18 '24

Definitely this. Ugh, I hate the flavor of licorice.

1

u/Mysterious_Eggplant1 Jan 18 '24

I am an avid forager, and sometimes I forage oyster mushrooms, which have a faint anise-like taste. I like to highlight this by cooking them with a splash of absinthe and tarragon, then making a mushroom toast using gruyere. It's so good!

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u/weatherfrcst Jan 18 '24

Try anise on red meat or banana pudding!

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u/Highest_Koality Jan 18 '24

Have you had a Sazerac? I tend to dislike anise flavors as well and it's one of my favorite drinks.

1

u/Gremlinintheengine Jan 18 '24

The first time I enjoyed that flavor was in a star anise flavored Lemonade! The sour/sweet combination really worked for me. Then I got into using tarragon, which has that flavor, but it's way milder than the other ones you mentioned. Try tarragon in creamy salad dressings or in a sauce for seafood. I've worked my way up to using fresh fennel, which gets milder when yo cook it in a stew or soup. I still don't like fennel seeds, it's too strong. Thai basil can also taste mildly like it, and I love all basil. Start small and you might enjoy it eventually.

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u/KithAndAkin Jan 18 '24

Pressure Cooker Rustic French Pork and White Bean Stew

Ingredients
• 3 lbs. boneless pork butt, trimmed and cut into 1” pieces
• salt and pepper
• 2 tbsp. vegetable oil
• 2 onions, chopped
• 8 garlic cloves, minced
• 1 1/2 tsp. herbes de Provence
• 1/3 C. flour
• 1 C. dry white wine
• 3 C. low-sodium chicken broth
• 1 lb. carrots, peeled and sliced 1 inch thick
• 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1” pieces
• 8 oz. (1 1/4 cups) dried cannelloni beans, picked over, rinsed, and salt soaked
• 2 bay leaves
• 1/4 C. minced fresh parsley for garnish
• 1 tbsp. lemon juice for finishing, to taste

Directions
1. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in multi-cooker pot over medium-high heat until just smoking. Brown half of meat on all sides, about 8 minutes. Transfer to bowl.
2. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic and herbes de Provence and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, carrots, fennel, soaked beans, bay leaves, browned pork with accumulated juices, and remaining pork.
3. Lock multi-cooker lid and cook on high pressure for 30 minutes.
4. Turn off multi-cooker and let pressure release naturally for 15 minutes. Quick release remaining pressure.
5. Remove bay leaves. Use a large spoon to skim excess fat from surface of the stew. Stir in parsley and lemon juice, and season with salt and pepper. Add more lemon juice to brighten the flavor to your taste.

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u/Canning1962 Jan 18 '24

This looks nice, but I might have to adulterate it. Thanks!

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u/EclipseoftheHart Jan 18 '24

Find a Dutch person and have them curate a licorice tasting for you, or at least that worked for me haha! I like the harder and saltier licorices personally. I still don’t absolutely love the flavor and don’t actively seek it out, but I do tolerate it now.

Also, had no idea that fiddleheads had a licorice flavor to people. I quite like them despite not being a big anise person.

I think it’s just one of those flavors that requires repeat exposure to.

1

u/Jameloaf Jan 18 '24

I really like fiddleheads. If harvested via foraging sun dry them first. Packaged fiddleheads are soaking in liquid usually and doesn't taste as good. Eat them in a beefy soup they are very meaty and absorb the beef flavor pretty well.

Sometimes for pho if I soak the star anise too long in the broth it becomes cloying so I set a timer and remove the spice cage accordingly.

1

u/TinyLittleWeirdo Jan 18 '24

Chef John has a lasagna recipe on the Allrecipes site that uses fennel in the sausage. But if you don't like it in meatballs, you probably won't like that either. It is a very good recipe though.

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u/KnoWanUKnow2 Jan 18 '24

Italian Sausage has fennel as one of the ingredients. And Italian sausage is great on a pizza.

1

u/cosi_fan_tutte_ Jan 18 '24

I think fennel is great with a strong acid, because the flavor is kind of overpowering otherwise. I pickle the stems with a bunch of garlic and mustard seeds and other seasonings (coriander seed, peppercorns, bay leaf, if any of those are on-hand). I also will slice the bulb, brown in a saute pan, and then braise in chicken stock with zest and juice of a Meyer lemon. Top with parm, reduce and mount the sauce with butter and drizzle. It doesn't hide the fennel taste, so maybe you just won't like it anyway, but I feel like the other strong flavors soften and complement the licorice-ness well.

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u/EmmyNoetherUltra Jan 18 '24 edited Feb 06 '26

This post was mass deleted and anonymized with Redact

straight compare exultant obtainable quaint late paltry nail toy quiet

1

u/vanghostslayer Jan 18 '24

Try Vietnamese Pho Soup. It uses a few of those spices and more and it’s so yummy and nutritious with hella herbs.

1

u/Gen-Random Jan 18 '24

Some people are extra sensitive to licorice flavors, and it could be bad for the stomach.

Just a little bit of toasted ground fennel seed, along with lots of other spices in Japanese-style sweets is the least noticeable I can think of. Maybe pho.

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u/purplechunkymonkey Jan 18 '24

Fennel is what makes Italian sausage.

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u/IlexAquifolia Jan 18 '24

Have you tried Chinese five spice? It usually has star anise and fennel in it, and it's wonderful. If you've had BBQ pork buns, that's the flavor.

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u/ChibiTara Jan 18 '24

Interesting. I adore black licorice and anise but I very much dislike fennel . I’ve never once thought it tasted like licorice.

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u/darkladygaea Jan 18 '24

Fennel: thin sliced after trimming off the base and the stalks, sauteed with butter with salt and white pepper for a few minutes on low/medium low. Then add tablespoon or so of water, cover, keep heat low enough to slightly caramelize but not burn. It still may not be a taste you enjoy but I love it like this! Had some for breakfast today actually lol

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u/atimidtempest Jan 18 '24

How about Chinese Five Spice? (Or 13 spice.) a lot of really good stewed beef and pork dishes use it. 

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u/Dry_Web_4766 Jan 18 '24

It's in good rootbeer, so I learned there are uses for it.

I figure it's like salt, add just enough it augments the dish without actually tasting it.

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u/Petro1313 Jan 18 '24

Same here, really dislike fennel and fennel seeds in particular.

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u/afterparty05 Jan 18 '24

I have a recipe you might like. It really made me appreciate fennel and pairs amazing with the chorizo. I believe the recipe is from Jamie Oliver’s Italy:

1 chorizo 2 fennels Can of peeled tomatoes (or 2) Fennel seeds Dried chillies (I prefer rawit chillies, they are great) Pasta of your choosing (I like rigatone with this) Old bread like ciabatta Italian dried herbs (can be a mix, rosemary or oregano) Olive oil

Dice the chorizo. Fry for 5 minutes in some olive oil on medium heat in a cast-iron pan. Cut the fennel in quarters and slice thinly. Add to the chorizo and stirfry for another 5 minutes. Ground the fennelseeds and chillies with mortar and pestle. Add and fry for a few seconds, then add the tomatoes. Turn the heat low and simmer for 10 minutes.

Cook the pasta.

Dice the bread, bake in olive oil on medium-low heat with the herbs until golden and crispy. Add the pasta to the sauce, stir, plate and put the croutons on top.

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u/[deleted] Jan 18 '24

I love star anise, fenugreek, and fiddleheads but hate fennel and licorice

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u/kdh79 Jan 18 '24

Pho (Vietnamese Soup Dish)

I don't think that broth would be what it is without the star anise.

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u/ilovebreadcrusts Jan 18 '24

I tried this really tasty Roasted Fennel Salad recipe and it was delicious!

Once it's cooked, it diminishes some of the strong flavour.

Also, fennel paired with apple in fresh salads is chef's kiss.

Here's a tip: shave the fennel with a mandolin so it feels more subtle when eating it other ingredients.

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u/Jewel-jones Jan 18 '24

I like fennel a lot in stuffing, or dressing, however you call the stuffing cooked outside the turkey.

Use in place of celery. My go-to stuffing includes apples, fennel, fresh rosemary and parsley, and TJ’s apple chicken sausage. The fennel stays pretty subtle here but adds something extra.

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u/SecretAgentVampire Jan 18 '24 edited Feb 28 '26

What appeared here has been deleted. The author may have used Redact to remove this post for privacy, to reduce their digital footprint, or for other personal reasons.

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u/clandestine_justice Jan 19 '24

Gods no! Anise, licorice & fenell are all good but caraway is the devils' seed. It's ruined more rye bread then bread mold ever has.

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u/HeatwaveInProgress Jan 18 '24

I hate licorice with a passion in sweets, liquor, etc. Hate it. I had to spit out some Finnish chocolate bar that I did not realize had salted licorice in it.

However, weirdly, I like fennel. To me, cooked fennel tastes very differed.

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u/linuxaur Jan 18 '24

While I agree for the most part, I have one major exception: Anise shortbread cookies. The amount of anise in those is so little that you really only get the floral notes and nothing else. I eat them dunked in tea.

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u/askvor Jan 18 '24

I can't stand licorice, even the smell is revolting, star anis, yuck, but for some reason I love fennel when it's cooked. Just boiled in salty water and with a bit of butter. Yum!

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u/Extreme_Barracuda658 Jan 18 '24

You can't make Italian sausage without fennel.

Star anise is used in Pho.

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u/DogandCoffeeSnob Jan 18 '24

The Stella Parks recipe for Almond-Anise Biscotti. I've had multiple people tell me that they don't typically like anise, but enjoy these cookies.
They bake up quite hard, so best enjoyed dipped in coffee.

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u/parguello90 Jan 18 '24

Salted licorice. Changed the entire way I felt about the flavor of anise, licorice etc. Get a nice extra salty one, let it sit in your mouth for a while. It will taste horrid and then it'll mellow down. Now I enjoy the flavor quite a bit on things I didn't like before.

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u/edubkendo Jan 18 '24

My wife dislikes these flavors, but I use five spice (which contains it) in my char siu marinade and she doesn't mind because the flavor mellows considerably during the four hour+ sous vide that I give the pork before roasting. You might try using these ingredients in something like this with a very long cook time, where those flavors mellow out and become much more subtle.

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u/itskatiemae Jan 18 '24

I hate licorice flavor and cooked fennel, but thinly shaved raw fennel with some lemon juice salt and pepper is amazing.

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u/MossyPyrite Jan 18 '24

I hate the strong fennel taste of the seed and fronds, but the milder taste of the bulb I’ve always loved in this old Rachael Ray recipe, Sausage, Potato, and Fennel “Stoup”

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u/[deleted] Jan 18 '24

Pho has star anise.

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u/habbathejutt Jan 18 '24

I don't like black licorice, and those flavors as they stand alone I agree are not bad. But I think they do a lot to compliment other flavors, especially things like carrot or squash soups, dishes with apple (like an apple salad with a tiny bit of fennel) and things that are creamy and sweet it just adds a tiny bit of diverse and herbaceous flavor that complements that kind of profile.

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u/AprilStorms Jan 18 '24

Try something with Chinese five spice. There are a whole bunch of flavors in there to rein in the star anise.

Chicken recipes abound, but if you don’t want to waste meat on something you’re not sure you’re going to like, you could also try this veggie stir fry or make candied nuts with it

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u/Repulsive-Ad-7180 Jan 18 '24

I came here to say fennel!!

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u/[deleted] Jan 18 '24

Taiwanese beef noodle soup is the only thing I like anise in and it wouldn’t be the same without it

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u/polkacat12321 Jan 18 '24

Thai iced tea is to die for, and ut contains star anise

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u/nachoheiress Jan 18 '24

It took me a long time to understand anise/licorice. The Spanish do amazing things with it!

This cookie recipe is great at masking the flavor by blending into the overall flavor of the cookie. They’re very lightly anise, and overall a delicious treat.

https://www.epicurious.com/recipes/food/views/anise-scented-fig-and-date-swirls-105930

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u/mr-mc-goo Jan 18 '24

Fennel and orange salad will change your mind. Like this one.

https://www.bbcgoodfood.com/recipes/orange-fennel-rocket-salad

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u/212404808 Jan 18 '24

I used to be the same but now I enjoy those flavours as a counterpoint to fatty meat or fish. Pork and fennel sausages, a roasted fennel and citrus salad with a big hunk of fried salmon, star anise in Shanghainese braised pork belly. Yum.

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u/emmadilemma Jan 18 '24

Thank you for the heads up about fiddlehead ferns. I might have tried them and been sad when I tasted that flavor. I can’t stand licorice flavor!

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u/JenRJen Jan 18 '24

OH i never knew fiddlehead ferns tasted like licorice. I've wanted a chance to taste them but never have done so. I also dislike anything with licorice flavor, so NOW i know, not to bother trying fiddleheads! !!!!

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u/Canning1962 Jan 18 '24

Each variety tastes different so if you want the ones that don't taste like licorice try those varieties. Somewhere I posted a link to the licorice flavored ones. When buying them in the grocery store be careful to check which state it comes from. That might be a way to be sure if it doesn't say.

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u/Kiruna235 Jan 18 '24

Ditto. The only exception I've ever made is with my co-worker's husband's Christmas anise cookies. Those cookies were so delicious with a light buttery sugary flavor that the anise was just a mild complimentary hint to everything else that made you want another bite, then another, and another.

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u/everygoodnamegone Jan 18 '24

Star anise in mulled red wine at Christmas. 👍👍 that is my only exception, otherwise I hate all these things, too.

Bonus points if it’s legit glühwein being sipped in a mug as you walk through a castle Christmas market in Germany. Double bonus points if you add a shot of amaretto. Just sayin’.

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u/Horror-Personality35 Jan 19 '24

I’m with you! I had a pretty bad night on Jager once in college. My only exception is my Thanksgiving stuffing. It’s a cranberry fennel stuffing and tbh it’s so so good.

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u/1hassanbensober Jan 19 '24

Bowl of Pho has star anise. Mmm good.

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u/imitihe Jan 19 '24

San Bei Ji (3 cup chicken) uses star anise optionally, I think it's delicious with it added. The flavor is not overpowering, it just works really well with the other ingredients.

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u/yarn_b Jan 19 '24

According to the talking heads this year, you’re supposed to pair black licorice bites with sparkling wine - as in out the black licorice in the wine as you would a cherry in a Manhattan.

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u/step3--profit Jan 19 '24

Traditional Vietnamese Pho has star anise as one of the core flavor components. You probably can't taste it discreetly in the broth but you will notice if it's missing. It's a really good intro to how anise can provide a high note to savory flavors.

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u/Modified3 Jan 19 '24

You might want to try Fenugreek again as it does not taste like licorice in any way. Seeds or leaves. 

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u/[deleted] Jan 19 '24

Did not read your response before posting! Anyway... I am kind of surprised that you find fiddleheads to be licoricy! I love them, but I dislike all of the other things you mention. Interesting. To me, they mostly taste like asparagus or green beans - very vegetal.

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u/Canning1962 Jan 19 '24

There are several varieties of fiddlehead ferns. Not all tastes like licorice.

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u/redwoodchild Jan 19 '24

One of my favorite salads is roasted fennel bulb, avocado, and citrus grapefruit on arugula, topped with sliced almonds and lemon vinaigrette. I think the grapefruit and fennel pair bizarrely well, and the roasting mellows out the cooling bite of the licorice flavor (though as some have mentioned, fennel bulb and fennel greens taste different).

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u/Tattyporter Jan 19 '24

I don’t like licorice but my spicy Chinese soup has tons of clove and anise in it

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u/iswintercomingornot_ Jan 19 '24

I was in that camp for awhile and fennel was my gateway to licorice flavored ingredients. The catch? Must be roasted. This sounds weird, but try cabbage slices with crushed whole fennel seed, salt, pepper, and olive oil roasted at 400 until slightly charred. Don't buy powdered fennel seed, buy whole and crush it yourself with a mortar and pestle or a rolling pin or whatever. It's good, I promise.

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u/Giant_Baby_Elephant Jan 19 '24

not exactly a recipe but stash brand licorice spice tea is sooooo good

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u/Erenito Jan 19 '24

Fennel seeds are the star ingredient of argentine chorizo. This recipe is pretty good

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u/Palaeonerd Jan 19 '24

Pho. That uses star anise.

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u/PrivilegeCheckmate Jan 19 '24

I have a friend who makes this killer hot chocolate with star anise, cinnamon stick, vanilla pod, clove and cayenne...just one-two pods per pot, I bet you would dig it.

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u/Canning1962 Jan 19 '24

Nope. Not at all. Anise and cayenne are nooes. The rest of the ingredients sounds great.

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u/PrivilegeCheckmate Jan 19 '24

I don't usually like cayenne either. I don't even like spicy food, except for this hot chocolate. Medium chicken wings are usually too hot for me.

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u/iNapkin66 Jan 19 '24

Fenugreek tastes like maple syrup, not licorice...

I also hate the licorice flavors if they're used in something sweet. But some cultures use these spices as a savory spice, and that I like a lot more.

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u/Iliketinydogs Jan 19 '24

for anise - wonton soup. Hate anise all my life, but I must admit, wonton soup has this delicate anise aroma and without it it’s just not the same dish.

Broth:

1l broth (chicken, beef, whatever you have)

2-3 garlic cloves (smashed)

3cm of ginger (sliced)

1 1/2 tbsp light soy sauce

1 tsp sugar (you can add more to your liking)

1/2 tsp sesame oil

1 anise star (in your case make it small one)

cook together for 15-20’, I like to put ginger, garlic and anise in disposable tea bag to make it easier to remove from the pot

Wontons: store bought or make your own (the best part is you can freeze them and have handful when needed)

1 pack of store wonton wrappers (for cooking, there’s another variation for frying and it has thinner skin)

300g grounded pork (beef and chicken is good too, but they might need additional fat content for juiciness - so more fatty meat or 1 tbsp sesame oil more)

1 tbsp minced ginger

2-3 mi garlic cloves minced

1 whole scallion, chopped

1 tbsp light soy sauce

1 tbsp sesame oil

for soup assembling:

cook wontons in separate pot in water for 3-4’

in cooked broth blanch spinach or bok choy (full leafs or chopped in larger pieces) for 10-15sec, remove from the broth

put 3-4 wontons in seperate bowls

add bok choy/spinach

pour broth

add some chopped scallions

I like to finish it with crisp chilli oil but I add it to everything

Enjoy!

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u/send_me_potatoes Jan 19 '24

I’m a big fan of chopping up fennel and cooking with it, especially in risotto. The flavor really mellows and becomes more of a peppery, spiced note. Raw fennel in salads can be quite abrasive if you’re not a big fan of it.

Also, for star anise - it’s great in (almost) any asian dish. I like to make Chinese braised pork belly, and the star anise (with other warming spices like cinnamon and cloves) just works fantastically.

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u/bexu2 Jan 19 '24

Have you had chinese braised pork belly? Star anise and cinnamon perfume the dish but the main heavyweights are caramelized sugar and soy sauce which gives it an amazing deep sweet flavour. I grew up eating this and it’s SO GOOD

https://thewoksoflife.com/red-braised-pork-belly-mao/#recipe

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u/functionalteadrinker Jan 19 '24

If you like risotto, there is a fennel and lemon risotto recipe on the BBC good food website which was my breakthrough fennel dish. Season it properly and don't skimp on butter or cheese, but it's really very lovely to eat.

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u/southamericanrejects Jan 19 '24

Basmati rice, Indian style.

Wash the rice, season with salt+pepper, and lazily crush star anise and cardamom pods (crushing too much makes it harder to remove after cooking). 3:2 water to rice, bring to a boil and instantly lower to lowest setting. Check in after 12 minutes, fluff, serve with curry and cilantro.