Our taste buds are as unique as our personalities. While many of us enjoy a variety of flavors, there are certain foods that a select few relish, much to the bewilderment of others. These foods are often pungent, slimy, or just have a certain texture that can’t be appreciated by everyone. Explore this intriguing list of 24 foods that some people love, while others simply can’t stand the thought of.
1. Durian
Durian, often referred to as the “king of fruits,” is adored by some for its creamy texture and unique flavor. However, its potent odor, often likened to rotten onions or turpentine, can be overwhelming. In Southeast Asia, it’s a delicacy, yet in other parts of the world, its smell leads to its banishment in public spaces. The thorny exterior hides a soft, custard-like flesh that can either captivate or repulse. Those who love it say it tastes sweet with a hint of almond. It’s a fruit that largely divides opinions, making it a true love-or-hate food.
2. Limburger Cheese
Limburger cheese is notorious for its strong smell, which is often compared to body odor. This pungent aroma is due to the bacteria used in the fermentation process. Originating from Belgium, it has a smooth texture and a surprisingly mild taste, despite its aggressive scent. Limburger is often paired with onions and rye bread, creating a distinctive and flavorful sandwich experience. While its smell can deter many, cheese aficionados appreciate its robust character. The unique contrast between its aroma and taste is what makes Limburger a challenging yet rewarding culinary experience.
3. Natto
Natto, a staple in Japanese cuisine, consists of fermented soybeans known for their sticky, slimy texture and strong, ammonia-like smell. To many, it’s an acquired taste, often topped with soy sauce, mustard, and green onions. Despite its off-putting appearance and smell, natto is highly nutritious, rich in protein and probiotics. It’s believed to have various health benefits, including improving digestion and bone health. In Japan, it’s a common breakfast item, though it can be quite polarizing. While some relish its unique texture and flavor, others find it hard to stomach.
4. Hákarl
Hákarl is an Icelandic delicacy made from Greenland shark, fermented for several months to reduce its high urea content. It’s known for its strong ammonia smell and chewy texture. Traditionally served in small cubes, it’s often accompanied by a shot of Brennivín, an Icelandic schnapps, to wash down the intense flavor. For many, the experience of eating hákarl is more of a culinary dare than a meal. While the taste might be challenging for some, Icelanders consider it a delicacy symbolizing their rich cultural heritage. Visitors often try it for the bragging rights.
5. Century Egg
Century eggs, or preserved eggs, are a Chinese delicacy that has been enjoyed for centuries. Made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, and salt for several weeks to months, they develop a dark, jelly-like texture. The flavor is complex, with a creamy yolk and a pungent, sulfuric aroma that can be off-putting to the uninitiated. Eaten on their own or as a part of congee, century eggs offer a distinctive taste experience that is both savory and slightly sweet. They are a testament to traditional preservation techniques.
6. Surströmming
Surströmming is a Swedish delicacy consisting of fermented herring, famous for its overpowering odor, often described as one of the strongest food smells in the world. Traditionally consumed with thin flatbreads, potatoes, and onions, it’s a dish that challenges even the bravest of food enthusiasts. The fish is canned before it fully ferments, creating a pungent, tangy flavor profile. While many Swedes appreciate its unique taste, it’s typically eaten outdoors due to the smell. Surströmming is a cultural experience as much as a culinary one, reflecting Sweden’s rich history of fish preservation.
7. Epazote
Epazote is a herb commonly used in Mexican cuisine for its pungent, medicinal aroma and flavor. It’s often added to beans, quesadillas, and soups, providing a unique taste that some describe as a combination of anise, mint, and camphor. While its strong scent can be off-putting, it’s valued for its ability to reduce the gassiness of beans. Epazote’s distinct flavor is not universally loved, but it remains an essential ingredient in traditional recipes. For those unfamiliar, it can be an acquired taste, yet it plays a crucial role in authentic Mexican cooking.
8. Blood Sausage
Blood sausage, or black pudding, is a type of sausage made by cooking blood with a filler until it thickens enough to congeal when cooled. It’s a popular dish in various cuisines, including British and Spanish. The rich, savory flavor is complemented by spices and sometimes oats or barley. Despite its name and dark appearance, it has a smooth, creamy texture that many find delicious. However, the idea of eating blood can be unappealing to some. For those who enjoy it, blood sausage offers a rich and flavorful experience that celebrates traditional meat preservation.
9. Kimchi
Kimchi, the iconic Korean dish, is made from fermented vegetables, primarily napa cabbage and Korean radishes, seasoned with chili powder, garlic, ginger, and other spices. Known for its spicy and tangy flavor, it’s a staple in Korean cuisine. While many love its bold taste, others find the fermented smell overwhelming. Kimchi is incredibly versatile, used as a side dish, in stews, or even as a topping on pizza. Rich in probiotics, it’s praised for its health benefits, including aiding digestion. Those new to kimchi might need time to adjust, but its vibrant flavor is worth exploring.
10. Escargot
Escargot, or cooked snails, is a French delicacy often associated with fine dining. Prepared with garlic butter and parsley, they offer a tender, slightly chewy texture. The flavor is subtly earthy, with most of the taste coming from the seasoned butter. To many, the idea of eating snails is a barrier, yet in France, they’re considered a gourmet treat. Escargot is typically served as an appetizer and is enjoyed by those who appreciate its unique texture and flavor. While they might be unconventional, escargot is a dish that offers a taste of French culinary elegance.
11. Bitter Melon
Bitter melon, also known as bitter gourd, is a tropical fruit known for its distinctively bitter taste. Widely used in Asian cuisine, it’s often stir-fried or added to soups and stews. While its bitterness can be off-putting, it’s valued for its health benefits, including aiding in blood sugar regulation. The flavor is an acquired taste, and many find it challenging to incorporate into their diet. Despite this, bitter melon is cherished for its medicinal properties and unique flavor profile. Those who appreciate its bitterness often enjoy it as a comforting, hearty addition to meals.
12. Sea Urchin
Sea urchin, or uni, is a delicacy enjoyed in many parts of the world, particularly in Japan and Mediterranean regions. Its rich, creamy texture and briny flavor make it a prized ingredient in sushi and fine dining. However, its appearance and texture can be off-putting to some. The bright orange roe, nestled within a spiky shell, offers a unique taste experience that is both delicate and intense. For those who enjoy seafood, sea urchin provides a luxurious, oceanic flavor. While uni might require an adventurous palate, it’s a delicacy that true seafood lovers cherish.
13. Kefir
Kefir is a fermented milk drink similar to yogurt, known for its tangy flavor and probiotic content. Originating from Eastern Europe, it’s made by fermenting milk with kefir grains. Its slightly sour taste and effervescent texture can be off-putting to those unaccustomed to fermented foods. Rich in nutrients and probiotics, kefir is praised for its digestive health benefits. It’s often consumed plain or blended with fruits. While its taste might be an acquired one, those who enjoy kefir appreciate its refreshing quality and health advantages. It’s a staple in many health-conscious diets worldwide.
14. Pickled Herring
Pickled herring is a traditional dish in Northern European countries, preserved in a brine of vinegar, sugar, and spices. Its tangy, sweet-sour flavor, along with its soft texture, can be divisive. Often served with onions and sour cream, it’s a staple in Scandinavian and Baltic cuisine. While some find its strong vinegar flavor challenging, others enjoy its unique taste and versatility. Pickled herring is not only a cultural delicacy but also a nutritious food rich in omega-3 fatty acids. It’s a dish that brings the flavors of the sea to the table with a distinctive twist.
15. Frog Legs
Frog legs are a delicacy in French and Chinese cuisine, known for their tender texture and mild flavor reminiscent of chicken. They’re usually prepared with garlic and butter or deep-fried for a crispy texture. The idea of eating frogs can be unsettling for some, but those who try them often enjoy their light, delicate taste. Frog legs offer a unique dining experience that is both exotic and familiar. They are celebrated for their versatility and are an important part of culinary traditions in various cultures. Adventurous eaters often find them a delightful surprise.
16. Haggis
Haggis is a beloved Scottish dish made from sheep’s heart, liver, and lungs, mixed with oats and spices, then encased in a sheep’s stomach. Its rich, savory flavor and crumbly texture are enjoyed by many, especially during Burns Night celebrations. While the description might deter some, haggis is celebrated for its hearty, comforting taste. It embodies the spirit of traditional Scottish cuisine, showcasing the creativity in using all parts of the animal. For those willing to try, haggis offers a taste of Scotland’s culinary heritage, loved for its unique texture and robust flavor.
17. Stinky Tofu
Stinky tofu is a popular street food in Taiwan and parts of China, known for its strong odor akin to rotten garbage. This fermented tofu dish is deep-fried and served with a spicy sauce, offering a crispy exterior and soft interior. Its pungent smell can be a challenge, but for those who brave it, stinky tofu provides a flavorful, savory experience. Despite its intimidating aroma, many find the taste surprisingly mild and enjoyable. It’s a testament to the adventurous spirit of street food lovers, offering a unique taste of Taiwanese cuisine.
18. Chitterlings
Chitterlings, or “chitlins,” are a Southern dish made from pig intestines, known for their strong smell during cooking. Traditionally boiled and then fried or stewed, they’re often served with hot sauce and cornbread. The texture is chewy, and the flavor is rich and savory, appreciated by those who enjoy traditional soul food. While the cleaning and preparation process is lengthy, the resulting dish is a staple in Southern cuisine. Chitterlings are a comfort food that connect people to their cultural roots, celebrated for their bold flavors and historical significance in American culinary traditions.
19. Sweetbreads
Sweetbreads, the culinary term for the thymus or pancreas of a calf or lamb, are prized for their delicate flavor and creamy texture. Often grilled or sautéed, they are considered a delicacy in many cuisines. Despite the misleading name, sweetbreads are not sweet at all but have a rich, savory taste. Their organ meat nature can be off-putting to some, yet those who try them often appreciate the unique texture and subtle flavor. Sweetbreads are celebrated in gourmet circles for their versatility and are a testament to the art of fine dining.
20. Balut
Balut is a popular street food in the Philippines, consisting of a fertilized duck embryo boiled and eaten from the shell. While the concept can be startling, balut is cherished for its rich, savory flavor. The experience begins with a sip of the broth, followed by consuming the yolk and embryo. It’s often seasoned with salt or vinegar. Despite its appearance, balut is considered a delicacy, offering a unique taste and texture. For many Filipinos, it’s a beloved snack that is both nourishing and flavorful, deeply rooted in cultural traditions.
21. Casu Marzu
Casu Marzu, a Sardinian cheese, is infamous for containing live insect larvae. This unique feature results from the fermentation process, giving it a soft texture and intense flavor. The larvae are intentionally added to promote decomposition, creating a cheese that is creamy and sharp. While the idea of eating cheese with larvae is daunting, it’s a delicacy for some Sardinians. Casu Marzu is consumed with traditional flatbread and paired with local wine. This controversial cheese is a symbol of Sardinia’s rich culinary history, offering a bold taste that challenges conventional cheese lovers.
22. Vegemite
Vegemite is a popular Australian spread made from leftover brewers’ yeast extract, known for its salty and umami-rich flavor. Spread thinly on toast with butter, it’s a staple in Australian households. While its strong taste can be polarizing, many Australians love its distinctive flavor. Newcomers often find the intensity overwhelming, but once accustomed, Vegemite becomes a comforting, savory treat. It’s a symbol of Australian identity, enjoyed for breakfast or as a quick snack. Vegemite represents a unique culinary tradition, offering a taste unlike any other spread.
23. Pâté
Pâté, a rich paste made from finely ground meat and fat, often includes liver and is flavored with wine, herbs, and spices. It’s a staple in French cuisine, enjoyed for its smooth texture and complex flavor. While some might be put off by the idea of eating liver, pâté is celebrated for its culinary sophistication. Served as an appetizer or spread on bread, it offers a luxurious taste experience. For those who appreciate classic French cooking, pâté is a delicacy that embodies elegance and tradition. It’s a treat for the adventurous palate.
24. Anchovies
Anchovies are small, salt-cured fish known for their intense, salty flavor. Used in Mediterranean cuisine, they add depth to dishes like pizza, pasta, and salads. While their strong taste can be overpowering, anchovies are beloved for their umami-rich profile. They dissolve when cooked, imparting a savory essence that enhances any recipe. Despite their polarizing nature, anchovies are a staple in many kitchens, praised for their ability to elevate simple dishes. For those who enjoy bold flavors, these little fish are a delight, offering a taste of the Mediterranean’s culinary treasures.