12 Common Ingredients You'll Regret Adding to Your Meal

The culinary world is vast and diverse, with countless ingredients at our disposal. However, some ingredients, whether because of their potent flavor, polarizing nature, or just general misuse, can quickly turn a delightful dish into a dud. While taste is subjective, there are certain additions that often raise eyebrows. Here are 12 ingredients that, if not used judiciously, you might regret adding to your meal.

1. Capers

A funny exchange over the thread saw one commenter show love for capers, saying how one quart is nine dollars at Costco. A responder replies that they would pay that amount to never have them in a meal again. The latter statement fills my heart with love fuelled by a shared hatred of this ingredient.

2. Celery

Anybody who enjoys a bloody Mary or buffalo wings and dip swears by celery. Like olives, cucumber, or cilantro, celery has such a distinct flavor that it can contaminate a dish even after removal. So naturally, Italian cooks were up in arms. Celery is in the Holy Trinity of sauce vegetables, onion, garlic, and celery.

3. Liquid Smoke

When liquid smoke appears in a link, you know real foodies are involved. I have never tried this one, but I am a fan of real smoke in my meat. However, the consensus here was that chefs are overusing this potent flavoring to the detriment of their recipes.

4. Licorice or Anise

Did you know licorice is the stem of a flowering plant? There was particular malice toward this strange ingredient. Even though seeing it in a recipe is rare, some chefs use it in desserts; others even cook it with meat. The famous sweet snack comes from the juice of the licorice plant Glycyrrhiza Glabra.

5. Rose Water

Rose water is not prominent in western cooking. When used in moderation, rose water adds a rich, perfume note to Middle-Eastern desserts and pastries. However, western chefs struggle to judge the amount needed, leading to rose-flavored everything. Nobody wants that.

6. Cilantro

I like to call cilantro Taco's frenemy because just the right amount works with the spicy meat filling; get it wrong, and you have ruined a perfect relationship.

When used in excess, coriander becomes an obnoxious flavor for some people. Chopping it into fine pieces mitigates getting a leaf stuck in your gums — which borders on trauma for some.

7. Fish Sauce

An essential in many Asian cuisines, fish sauce is a salty condiment made from fermented fish and salt. It imparts a deep umami flavor to dishes, acting as a flavor enhancer in everything from stir-fries to marinades. However, its strong aroma can be off-putting to the uninitiated. For those who venture past the scent, its savory depth can become indispensable in creating authentic dishes.

8. Olives

A hilarious reaction to this suggestion was an allusion to the "just pick out the olives" trope. This poster then declared that the instruction was defunct.

Removing olives is pointless if the taste and smell of a rotting carcass have contaminated your food." I can empathize, although a toasted bagel with olive tapenade and cream cheese tastes wonderful.

9. Truffle Oil

One of the most expensive items on the list is truffles, which wealthy people (or those with a truffle-hunting mammal) shave onto their pasta or risotto. However, many in the thread waxed lyrically about their hatred of truffle oil ruining their fries or pasta dish.

10. Cucumber

Cucumbers have an image problem. In unpeeled form, it resembles a diseased, wart-covered green bioweapon. When peeled and shaved, some people swear by the healing properties of a very healthy vegetable. However, like celery, cucumber has that knack for flavoring everything in the dish, even after being discarded.

11. Mushrooms

A truly versatile ingredient, mushrooms come in various shapes, sizes, and flavors. From the umami-rich shiitake to the delicate chanterelle, these fungi have graced kitchens for centuries. While their earthy flavor and meaty texture can elevate many dishes, not everyone's palate is keen on them. Some adore their distinct taste and health benefits, while others are put off by their unique texture and potential for allergens.

12. Goat Cheese

A creamy delight with a rich history, goat cheese, often called chèvre, has been a staple in many cuisines. Made from goat's milk, it offers a tangy and slightly tart flavor, contrasting with cheeses made from cow's milk. Its creamy texture makes it a favorite in salads, sandwiches, and even desserts. However, its strong taste can be polarizing, with some relishing its boldness and others finding it too overpowering.

10 Poor People Foods We Will Eat Even If We Win The Lottery

Some foods just hit the spot, no matter how much money you have in the bank.

Click Here For 10 Poor People Foods We Will Eat Even If We Win The Lottery

Top 10 Best Tasting Fish

For those who appreciate the subtle nuances and rich tastes that different fish can bring to the table, here's a list of the top 10 best tasting fish from around the world.

Click Here For Top 10 Best Tasting Fish

10 American Foods That Gross Out the Rest of the World

Food is a big part of any culture, but what's yummy to some might be yucky to others. Take American food, for example.

Click Here For 10 American Foods That Gross Out the Rest of the World

10 Comfort Foods from Grandma's Secret Recipe Book

Here's a nod to 10 foods that take us straight back to grandma's kitchen, each with its own sprinkle of nostalgia.

Click Here For 10 Comfort Foods from Grandma's Secret Recipe Book

20 High Protein Meals For Quick Weight Loss

They're not just delicious -  they're also great for weight loss. Ready to dig in? Here are 20 yummy, protein-filled meals to help you drop those pounds.

Click Here For 20 High Protein Meals For Quick Weight Loss

12 American Classic Dishes That Foreigners Can’t Stomach

From unique textures to distinct flavors, here are 12 classic American dishes that have left people from other countries scratching their heads.

Click Here For 12 American Classic Dishes That Foreigners Can’t Stomach