Top 10 of the most disgusting foods in the word

1)Surströmming

By some it is considered the most smelly food in the world, certainly enters the ranks of the most nauseating. It is the fermented herring, a Swedish specialty to be eaten with a stuffed nose.

stinky. Stinky enough to make people eat it outside, far from home. Stinky enough to make the person who eats it stop their nose. Yet in Sweden it seems to be among the local specialties. Discovering the fermented herring.

For those who are not used to certain flavors, eating it could be an authentic test of courage. Apparently it seems to be among the most smelly foods in the world, so much so as to force the hearts (or stomachs, apparently) of a lion able to taste it to have to eat it outdoors. Because otherwise, it would give off a foul smell all over the house.

To describe it this way seems to be the umpteenth gastronomic strangeness that came out who knows where, maybe a new viral trend on TikTok. On closer inspection, however, it seems to be an authentic speciality of Northern European cuisine, specifically Swedish. On the shores of the Baltic Sea, in fact, fermented herring (also called acid herring, and that is to say) is a real delicacy. And to think like surströmming, this is its name in the original language, for some it is simply nothing but herring gone bad.

2)Balut, while generally considered an example of extreme gastronomy, for many connoisseurs it is a real delicacy.

It is a typical dish in several countries of Southeast Asia, especially in the Philippines, Cambodia and Vietnam. In fact, let’s say that the average Filipino considers it simply delicious. But what exactly is it? A duck or hen egg fertilized and boiled in its own shell just before hatching, when the embryo is almost completely formed. Very nutritious, it is a basic food for those who work late at night or in any case do the small hours. It is also considered an aphrodisiac, therefore it is very easy to find it at street vendors in neighborhoods dedicated to fun and pleasure. If until some time ago it was identified as a poor dish, now it has made its entry into haute cuisine and luxury restaurants.

3)casu marzu

Do you know Su Casu Marzu? It is a creamy Italian cheese produced in Sardinia, also known as Cheese with worms, since its softness is due to colonization by the larvae of dairy fly.

It is certainly not a bad thing given its not too rewarding fame: the Casu Marzu, in fact , has been included in the book of the Guinness of Records 2009 as the most dangerous cheese in the world. The reason? "Any larvae that survived the action of gastric juices could cause vomiting, abdominal pain and bloody diarrhea".

4)Hákarl

The preparation of this chilling dish (and watch that it is really horrendous) has a rather long procedure: shark meat is buried, from three to six months, until it is putrefied at the right point, that is when it reaches a gummy consistency and completely rotten and oily ammonia.

Obviously this dish is accompanied by several shots of powerful Icelandic brandy ( brennivín ), without which it would be impossible to overcome the sight and especially the nauseating smell of ammonia.

5)durian

The fruit has a hard green or light brown skin covered with thorns; is composed mainly of water but also contains carbohydrates, proteins, mineral salts (in particular phosphorus, potassium, magnesium, iron, calcium, sodium, copper, manganese and zinc), fats and fibrei is a fruit of rather considerable size. Consider that a durian can reach up to 8 kg in weight, although usually in the market stalls you will see fruits from one to three, maximum four kilos. It should also be said that the edible part inside reaches less than a third of its weight.In the durian is also present a high concentration of vitamins, in particular C but also those of the group, along with substances such as anthocyanins and flavonoids.

6)Sannakji: the most dangerous food in the world

In addition to transporting salmonella, many fish can carry pests, viruses and toxic amounts of heavy metals. However, this does not prevent people from eating seafood. It shouldn’t be too surprising to know that people also eat octopus, and a Korean dish called sannakji still serves it alive and on the go.

a practice of eating live seafood also occurs in other Asian countries such as Japan. However, it is crucial that the fish is prepared in a way that makes it safe to consume. The same goes for the dreaded sannakji.

We are used to seeing squid in fish menus, but they look very docile next to sannakji, the Korean dish made of live octopus. It is cut into pieces and served immediately and is still moving as it is consumed. That’s why sannakji is also known as the "writhing octopus". This clearly may not be the dish for picky diners.

But if you think sannakji sounds great, take a moment to consider the tentacles and then the suckers on those tentacles. It would seem that several people died eating sannakji, because the suckers stuck inside their throats, making them choke.

7)Fugu

The puffer fish, in the world, there are about 191 species, but it is only one that makes chefs and passionate gastronomes around the world tremble: the fugu, globally known for being one of the most dangerous gastronomic luxuries around. This small and cute fish that swells becoming all round, in fact, contains a toxin so powerful that it is able, in a few minutes to cause violent death.

Yet, in Japan (and a few other selected places in the world), fugu is eaten. Because, it is edible, but only if processed and cooked scrupulously, following very precise rules. That is why the consumption of fugu is a bit like a Russian roulette food, and why it is so rare to find it: think that between 1956 and 1958 there were 420 deaths for the consumption of fish ball not prepared properly.

8)Century Egg

Back then, in China, poultry was raised in the wild, as in our countryside. It happened that the ducks of a peasant family laid their eggs in the corner of the house stable and that the urine of the horses, falling on the bed of rice bran that was sanitized with white ash of oak wood and slaked lime, wrapped the eggs of the ducks, covering them and causing the birds to leave the nest.

The eggs would be found by the farmers two months later, completely encrusted. Rural life at the time was marked by a shortage of food, which is why farmers wanted to see if eggs were still edible.

Peeling and opening the shell, the farmers discovered with surprise that the white of had solidified, becoming translucent black, while the yolk had a creamy texture of greenish yellow. They decided to taste them and found them really special, an unusual delight!

9)kiviak

The preparation of the kiviak takes place by inserting up to 500 whole sea magpies inside a seal skin trying to eliminate as much air as possible from the inside of the same. The skin is then sewn and sealed with seal grease to keep flies away. Finally, everything is placed under a heap of stones having the foresight to place on the stuffed skin a large flat stone so as to prevent air from entering but still allowing to exit the gases that are formed during the fermentation of the carcasses of the volatile.[1]Over a period of about three months, the remains of birds ferment[1]and can thus be eaten, skinned and raw, during the harsh Arctic winter, especially on birthdays and weddings

10)Snake Wine

Snake wine is a rare rice wine produced in Vietnam, the characteristic is that inside the bottle are placed a snake or a live and poisonous scorpion.

The alcohol present in the wine in months of fermentation cancels the effects of the poison, which being loaded with proteins is canceled by the action of ethanol, and makes the animals in the bottle die. The color of the wine is given by the blood and the venom of the animals, which dissolve in the fermenting liquid.

Snakes and scorpions have always been known as natural medicine and are used to treat back pain, rheumatism, low back pain. Snake wine is a tourist attraction and its aphrodisiac effect is also touted, the taste is very strong, so it is advisable to drink it all in one sip

Small and delicate, but strong and combative, the snowdrop signals the beginning of spring.

The name of the flower comes from the extraordinary strength it exerts at the time of flowering: pushing the small leaves, it makes its way through the icy soil of the snow, then spreading a sweet scent similar to that of honey. For this characteristic, the snowdrop, is attributed to the meaning of hope and consolation, the passage from pain to a new beginning.

There are many legends related to the origin of the flower. Some, derived from popular tradition, say that it became a symbol of hope when it blossomed before Adam and Eve to support them when they were driven out of the Garden of Eden.