Are there any ingredients you typically or automatically disregard when shopping/cooking for a specific meal?

One I can think of is Bay leaves. I have no idea what a bay leaf is, is there such a thing as a bay tree? Only used them a handful of times in recipes that called for them. Made the same recipes several times without and there is zero difference to me.

Curry

bay leaves come from a bay laurel plant which is an evergreen shrub that can be used for ornamental decorations, next door neighbor growing up had one ... but I agree, I have used and not used in certain recipes and not a whole lot of difference to my taste buds. About the only place I could tell a difference was spaghetti sauce but that was very subtle difference.

there are probably dozens of spices that I don't have the foggiest idea what they would be good for ...

I like bay leaves better in spaghetti and put it in if I have fresh leaves the dry not so much.

Bell pepper is one thing I always leave out, just do not like it. Prefer poblano to bell any day. I also do not cook it if curry is required

Reading it is an evergreen make me laugh a little. Once I decided to try it and put a dried live oak leaf in place of the bay leaf... I didn't notice a difference.

Basil came up every year in my garden. Tasteless to me.

I love pesto sauce. Maybe it's the strain of basil you have.

I've heard most people only have access to flavorless bay leaves, but they are a good spice. I can't notice a huge difference. I use avocado leaves in my chili and stews. I like that.

Most folks have ten year old bay leaves in leaky plastic jars. Buy your spices in glass jars with metal lids and gaskets. Store them in dark cabinets. Replace them every few years. Bay leaves add more nose than taste, but they are good and I use them.

I have several that are over 10 years old. Need to go through them and trash them.

If I am cooking something that has something that I don't have in stock that is used regularly, I just buy what I need from the bulk spice area of my HEB so I limit waste and cost.

Man, I like bay leaves. Just not too many. Use them regularly in gumbos and soups, can definitely notice them. Bay leave bushes grow wild all over around my casa.

I can’t stand Indian curry (red or orange), won’t use it. I love green Thai curry though, ate it again last night. I disregard olives, especially black olives. Always disregard Italian Oregano

That’s about it.

I like bay leaves too and use them in most soups. Not a fan of Indian curry either and love pretty much anything Thai food. Think we’re brothers from different mothers

Ginger. Just don’t care for it.

I avoid recipes that even mention curry.

Green bell pepper. I don't even understand why they are a thing. Just let them ripen.

can't think of anything off the top of my head.

Ripen to what?

Any spice over 3 or 4 years old needs to be replaced.

Mostly red, but some ripen to other colors.