There’s quite a few for me. Some because of the taste, some because of the physical effects.
Peppers of any kind give me indigestion/heartburn days on end. Even if I pick them out of a dish, the “juices” from them play havoc with me. I didn’t have this problem when I was younger and although I like the taste of them, I can’t eat them at all now. Powdered versions of pepper don’t bother me at all, thankfully.
Cilantro. Yes, I’m one of those who tastes soap. But oddly enough coriander seed doesn’t give me that same effect.
Rosemary. I love the scent of it and when I pass a bush of it on my walks, I run my hands through it to smell it. But the taste is overpowering to me.
“Shiso” (perilla leaf or beefsteak plant). So overpowering for me and even if I remove it from a dish, I can still smell it. In the 80s I ordered a pasta dish in an Italian restaurant in Kobe. The menu said it had basil…but when it was brought to my table, the “basil” was “shiso”. I complained to the waitress (which is unheard of in Japan) and was told that it was “Japanese basil”. I refused to eat it and she said she would call the police for “dine and dash”. I said I hadn’t eaten it…she didn’t care. I asked if I could get something else instead and she agreed. Problem (largely) averted.
ANY type of hot fruit in a dish (not just savory). I love pineapple and apples, but keep them out of savory dishes or I won’t eat the dish. And I like (not love) apple pie, but I don’t want it hot. Please serve it at room temperature. I don’t dislike pineapple in cole slaw, but prefer it without pineapple.
Miracle Whip. God awful stuff!
Fish high in Omega 3s (EPA/DHA). I don’t have an issue with the taste of them, but they give me indigestion/heartburn. Thankfully tuna, salmon, “salmon trout”, halibut, swordfish and cod don’t give me those problems. The worst for me are sardines, anchovies, herring, and any type of mackerel. Living in Japan, this creates lots of issues for me as many of these fish are used in stock and are often not clearly labeled.
Mint in savory dishes, including tea. I love it in sweets, but can’t abide by it in savory dishes at all.
There are likely others, but they don’t come to mind right now or don’t appear often enough to be a problem.
