Taste-Tested: 10 Weird Foods From Around the World That Are Surprisingly Addictive

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Ever been dared to try something you swore you’d never eat? Maybe it was a fried insect or a dish with a smell strong enough to clear a room. You probably have one food memory that starts with “I didn’t think I’d like it, but…” That’s what this list is about. These are the foods that raise eyebrows, wrinkle noses, and then, somehow, get stuck in your brain in the best way.

People around the globe eat some wild things, but the real surprise is how many of those foods aren’t just tolerable; they’re downright crave-able. You might not find them at your local diner, but if you’re open-minded and hungry for adventure, they’re worth trying. You’ve been warned.

Century Egg – China

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Imagine peeling an egg only to find a translucent dark green center and a yolk that’s grayish-black. That’s the century egg. It’s not a hundred years old, more like a few months, but the preserving process makes it look ancient. The texture is creamy, almost like soft cheese, and the flavor has a bold punch. Eat it with pickled ginger or congee, and you’ll see why some people can’t get enough.

Surströmming – Sweden

Photo Credit: Fermented Herring/Wikimedia Commons

This is the one you might smell before you see it. Fermented herring packed in a can, surströmming is notorious for its odor. Swedes often eat it outdoors for a reason. But if you wrap it in flatbread with potatoes, onion, and sour cream, the saltiness and funk mellow into something oddly satisfying. It’s intense, but if you’re into strong cheeses or anchovies, this might be your next weird addiction.

Fried Tarantula – Cambodia

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Yes, spider. And yes, it’s good. These tarantulas are deep-fried until crisp and seasoned with salt, sugar, and a bit of garlic. Locals snack on them like chips. The legs are crunchy; the body is meatier. People describe it as a cross between crab and chicken. It might freak you out at first, but the crunch and seasoning make it surprisingly easy to finish and even crave another.

Hákarl – Iceland

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Hakarl is a fermented shark, and honestly, it smells like cleaning products. Icelanders have been eating it for centuries. It’s cut into small cubes and served cold. The texture is chewy, and the flavor is strong, but it’s not fishy like you’d expect. It’s more like aged cheese with a punch that hits the nose. Wash it down with a shot of Brennivín, and you’ll feel like a Viking in no time.

Durian – Southeast Asia

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Durian is called the “king of fruits,” but it is also banned in many hotels due to its pungent smell. People say it reeks like onions and socks, but the inside is creamy and custard-like. Once you get past the odor, the taste is sweet, nutty, and oddly comforting. Some people eat it fresh, while others enjoy it with ice cream or pastries. It’s polarizing, but fans are hooked for life.

Casu Marzu – Italy

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This Sardinian cheese is so ripe that it contains live maggots. Sound appetizing? Maybe not, but hear me out. It begins as Pecorino, then ferments naturally until it becomes soft and spreadable. The maggots help break it down. Locals eat it with bread and swear by its rich, tangy taste. It’s illegal in many places, but those who try it often call it unforgettable, in a good way.

Balut – Philippines

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Balut is a fertilized duck egg with a partially developed embryo. Yes, you can see the tiny beak. And yes, people love it. It’s boiled and eaten warm, often with salt or vinegar. The broth is savory, the yolk is rich, and the duck part is tender. It’s a popular street food, and many Filipinos consider it a delicacy. It’s not for the squeamish, but the flavor might win you over.

Witchetty Grub – Australia

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These big white grubs are an Aboriginal staple and are packed with protein. Eaten raw, they taste like almonds. Roasted, they’re crispy on the outside with a soft inside, like scrambled eggs. If you’re into survival shows or just adventurous, this is a bucket list bite. The texture surprises most people, and the flavor isn’t nearly as weird as it looks.

Stinkheads – Alaska, USA

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This one’s closer to home as it is in the U.S. Stinkheads are made by burying salmon heads and letting them ferment underground. The result is soft, with a strong, traditional scent. Native Alaskan communities have eaten them for generations. To outsiders, it’s intense. To locals, it’s comfort food. The earthy, savory flavor is rich and layered; some say it’s an acquired taste worth acquiring.

Escamoles – Mexico

Photo Credit: Larvae/Wikimedia Commons

Also known as “insect caviar,” escamoles are ant larvae harvested from agave plants. They have a nutty flavor and buttery texture, often sautéed with garlic and served in tacos. It’s a seasonal dish that locals look forward to. The first bite may be weird, but the second feels familiar. It’s rich, smooth, and slightly crunchy, like a creamy risotto with a twist.

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Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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