From caviar to filet mignon, every culture and society has foods that are considered delicacies. As such, these dishes are often thought of as the most delicious and prestigious foods one can sample.

However, delicacies vary greatly from country to country. In many instances, the favorite foods of one country can be viewed with disgust and aversion by those from other places. One person’s filet mignon can look like gruel to another. Louise Fresco is quoted as saying, “Food is something holy”; these delicacies, however, can be viewed as terrors straight from Hell.

10 Casu Marzu

When one thinks of cheese, the mouth begins to water, and images of cheddar dance through the mind. In Sardinia, however, cheese has taken a horrendous turn. Casu marzu is considered a highly prized delicacy by the people of Sardinia. But what makes this cheese so special? Casu marzu translates to “rotten cheese,” and that’s only the beginning of its disgusting story. What really makes it a delicacy is the fact that the it’s teeming with live maggots.

Casu marzu, or maggot cheese, begins its journey to disgust as a simple pecorino cheese, soaked in brine, smoked, and left to cure in cellars. Enter the maggots. Cheese producers take a slab of cheese destined to become casu marzu and leave it out in the open, breaking the skin to allow flies to enter the cheese and lay eggs.^[1] This particular fly, the cheese skipper, lays many eggs; multiple flies may enter the cheese, filling the middle with thousands upon thousands of eggs. Then eggs then hatch, and the maggots begin doing what they do best: eating and defecating. As the maggots eat and poop, the enzymes produced by their bodies rot and putrefy the inside of the cheese so that when it is opened for consumption, the inside is a gooey, sticky, gummy mass filled with countless amounts of live maggots .

There are, however, hazards to dining on this delicacy. The maggots don’t like to be upset. When the cheese is scooped, spread, or disturbed in any way on its way to the mouth, the maggots will jump and launch themselves up to 15 centimeters (6 in) in distance. That close to one’s face, one may considering donning a pair of safety goggles to enjoy this rancid feast. In the past, casu marzu was banned by the European Union due to hygiene and food safety regulations; the EU didn’t want people eating rotten cheese and live insects. However, the illegality of the cheese was overturned, as Europe considered the cheese to be a traditional food of the Sardinian people and therefore not under judicial jurisdiction.

9 Hakarl

To many, sharks are quite frightening: large teeth, black, dilated pupils, and a lust for blood. In Iceland, sharks are even more terrifying as the national delicacy—fermented, rotted, and awash in an odiferous cloud of ammonia. Hakarl is a traditional food of Iceland that can be traced back to the time of the Vikings. When Vikings began to establish homesteads on Iceland, they discovered that sharks, namely the Greenland shark, were abundant in the waters around the island, thus becoming a major food source. The Vikings quickly learned that the flesh of the Greenland shark was toxic to humans, so to prepare it for consumption, they discovered a way to to purify the meat.

So, just how is the shark turned into such a delicacy? It’s a long and disgusting story. After catching the shark, it is quickly beheaded. To eliminate the toxins, trimethylamine oxide and uric acid, a hole is dug, and the shark is placed inside. Rocks are placed on top of the shark. The pressure of the stones causes the toxins to leak out. This takes six to 12 weeks. During this time, the shark itself begins to rot and ferment within the ground. Once purification is deemed a success, the shark is pulled from the ground, chopped into long pieces, and hung to dry. Drying takes even longer; several months will pass before hakarl preparers are certain the shark is ready. How does one know when rotten shark is ready for consumption? When the ripe, rotten smell is at its peak, and a dry, hard, brown crust forms on the hanging shark meat.^[2]

Though the thought of eating hakarl seems disgusting to outsiders, the people of Iceland consider it a traditional national delicacy. During the Icelandic holiday of Thorrablot, hakarl is consumed by participants to honor the ways of old. Chef and TV personality Anthony Bourdain actually tried hakarl once during his trip to Iceland and claimed that it was the “worst, worst, worst, worst, thing” that he had ever tasted, while chef Gordon Ramsay tried it during a television broadcast and immediately vomited into a bucket. So the next time you’re in Iceland and you smell the hint of rot on the air, don’t despair. It’s not a rotting body; it’s the national delicacy of Iceland.

8 Huitlacoche

Mexico is renowned for its delicious cuisines. From carne asada to the humble taco, Mexican cuisine is beloved by millions. There is, however, one food that is considered a delicacy by native Mexicans that others would be rather shocked to find on their plates. Huitlacoche is often known as “corn smut,” “fungus,” or “Mexican truffle,” but this delicacy is a plant disease that afflicts corn. The disease grows in puffy, grey globules that look somewhat like river rocks.^[3] Though this fungal disease is considered a plague by most, in parts of Mexico, the fungus is scraped from leaves and actually put onto the kernel to promote growth.

Huitlachoche has been known by the indigenous tribes in Mexico for eons, but during the second half of the 20th century, this fungus became a delicacy that has inundated nearly all aspects of traditional Mexican cuisine. Many describe the flavor as delicate and slightly smoky, comparing it the taste of morels. Most of those who try the fungus, however, agree that the texture, nature, and flavor of the fungus make it an acquired taste.

Huitlacoche can be prepared in many ways, often thrown into many dishes as a flavoring element, or it can be used to create soups and sauces. Many even eat the globular fungus by itself, relishing in its delicate flavor and soft, mushy texture. When cooking with huitlacoche, one must be warned: When heated, the fungus turns from grey to jet black, looking a lot like the ink of a squid. If you’re feeling adventurous next time you’re in Mexico, ditch the portobello and ask for a bit of corn smut in your dish instead.

7 Kiviak

Holidays are a time for joy, family, and good food. In Greenland, holidays are just as special, and their celebrations would not be complete without the Inuit delicacy of kiviak. To prepare kiviak, the Inuit start by gathering their meats. First, they capture and slaughter a large seal. The seal is then disemboweled and greased. Then, hundreds of auks, a bird similar to a penguin, are caught and killed. The bodies are stuffed, whole, into the body of the dead seal. After the whole birds have been stuffed into the seal carcass, the seal is sutured shut and covered with heaps of grease to prevent maggots from entering the body. A hole is then dug, and the seal is placed, auks and all, inside and covered with heavy stones.

After several months, usually close to the Christmas holiday, the seal is dug up. The sutures which were holding the auks inside the fermenting seal body are cut to reveal the birds. The auks are then eaten, bones and all, as they have become soft due to the fermenting process. The intestinal fluids are often sucked right out of the bodies of the birds and enjoyed as a rancid juice. This same intestinal fluid is also often used for sauces for other foods and dishes.^[4]

Though this delicacy seems very extreme, it has its foundations in practicality. During the winter months in Greenland, hunting and fishing are extremely dangerous due to snow and shifting ice. Kiviak is a way for the Inuit to have plenty to eat during these times. The turducken just got really intense in Greenland.

6 Virgin Boy Eggs

Eggs are a staple of nearly every culture. They are delicious, versatile, and full of protein. However, in China, one of their delicacies has a little more: urine. Virgin boy eggs are a delicacy in Dongyang. Each year in the spring, eggs are boiled in the urine of young virgin boys, usually aged ten and under. During the springtime pee-fling, urine is collected from nearly every boy under ten. Buckets are placed in elementary schools across the city, where the boys’ urine is collected. Many people even carry around empty bottles while out in the city to retrieve urine from boys if their parents are willing to allow them to collect it. The boys must be in good health and not be suffering from any illness due to concerns for food safety.

Once the urine is collected, then comes the process of actually preparing the virgin boy eggs. After a long day of urine collection, preparers empty the pee into preparation receptacles. Chicken eggs are then placed to soak in a bath of boys’ urine and then boiled in more urine. Once the eggs reach hard-boiled status, they’re removed from the urine, cracked, peeled, and then placed back into the urine to simmer. This urine simmering process can take nearly an entire day and can cost a buyer twice what a regular chicken egg would cost.

This delicacy has been around since ancient times in China, and eating them is supposed to boost one’s health. Many claim that eating urine-soaked eggs will prevent a variety of ailments, but the most notable is preventing heatstroke. Though many find this delicacy to be odd and somewhat harmful depending on cooking and urine quality, China has deemed the tradition of cooking eggs in little boys’ urine lawful and part of the “intangible culture heritage” in Dongyang.^[5]

5 Shirako

Japan is notorious for its weird eats, and shirako is definitely one of the oddest. Shirako is milt, or to put it bluntly, the sperm sacs and the accompanying semen of male fish. The little sacs of semen are considered a delicacy in Japan. Shirako is harvested from many different types of fish, including cod, anglerfish, salmon, and pufferfish. It is harvested during the winter months, as this is when these different fish are producing the most seminal fluid, meaning the shirako will be more delicious.

Once harvested, the shirako can be prepared in many different ways to please the adventurous palate. Those who wish to eat it raw, or “fresh,” are presented with a semisolid white blob that looks like soft, scrambled brains. Lightly cooked, the shirako becomes even creamier, turning into a seminal fluid–based custard.^[6] For those not quite ready to indulge in fresh shirako, it can be doused in tempura batter and deep-fried, creating a creamy, crunchy sperm sac for consumption.

Shirako is often considered the most prized part of the fish, thus adding to its delicacy status. In some places, tiny portions of shirako sell for more than $100. The most prized shirako, however, is that of the pufferfish. Fugu-based shirako is considered the grandest delicacy in the realm of sperm sacs.

4 Century Eggs

Scrambled, sunny-side up, or boiled eggs are commonplace, and many enjoy them. But another egg-based delicacy in China has been turning stomachs for millennia. Going by many names, such as the century egg, thousand-year egg, or pidan, this eggy creation is a favorite in rural China. So what exactly is it? A century egg is either a quail, duck, or chicken egg that has been fermented and preserved using an atypical array of ingredients. First, a large vat is filled with black tea, salt, lime, and freshly burned wood ashes and is left to cool overnight. After this vat has reached maximum potency, duck, quail, or chicken eggs are added in. The eggs then soak in this mixture from anywhere from seven weeks to five months, ensuring they are fermented and preserved properly.^[7]

After they are fully prepared, one can enjoy the century egg. This is where things get a bit more grotesque. The egg becomes a jiggly, wiggly nightmare. Imagine an egg with the consistency of Jell-O. The white of the egg turns colors ranging from amber to nearly black. The yolk becomes a hard ball that is dark grey or green. One can see snowflake-like patterns on the shell; this is where a fungus has taken hold of the egg and adds what some call beauty. The egg also reeks of ammonia, which only adds another hint of disgust to the black, eggy mess. This delicacy is often sliced into pieces and served as a side dish or enjoyed on its own.

3 Bird’s Nest Soup

When one thinks of eating birds’ nests, it brings up images of sticks and straw. But the Chinese delicacy of bird’s nest soup is a lot more intriguing than that. Bird’s nest soup is made from the nests of cave-dwelling swiftlets. These birds make their tiny, special nests out of something easy to find for most birds: saliva. The birds use tons of their own spit to weave and build intricate nests on the side of the cave walls in which they live. To harvest the tiny nests, men must climb ladders to great heights within the cave to peel the little spit abodes down for consumption. The nests are then taken and used to create a soup or a gelatinous dessert which is claimed to taste like a Slush Puppie drink.

Though seemingly less stomach-turning than many of the other featured foods, this spit delicacy is nasty in more ways than one. The harvesting of the birds’ nests themselves is a disgusting act. The swiftlet is highly endangered. Because of the harvesting, which happens up to three times per year, the bird populations are decreasing. The nests are taken before the swiftlet has time to lay an egg, thus forcing the small bird to create another nest during breeding season. Sometimes, the birds don’t lay, preventing another generation of birds from being born.^[8] So this delicacy may be one of the past if regulations on the practice of harvesting nests for soup are not moderated.

2 Shiokara

A regional delicacy of Japan is shiokara. Unassuming name, right? Well, this dish is a nightmare in a bowl. Often passed on by Japanese natives, shiokara is not for the faint of heart. Shiokara is salted, fermented marine animals, most commonly cuttlefish. To create this dish, one simply catches a cuttlefish, slices it up into pieces, and then mixes the meat with the guts and juices found within the cuttlefish itself.^[9] After preparation, the cuttlefish and its body juices are allowed to ferment and rot for up to a month. When the month has passed, the container is opened, and what is found inside is the stuff of foodies’ nightmares. The cuttlefish and guts have turned into a viscous brown paste with the smell of stinky, rotten seafood.

Japanese natives who consume the dish agree that the best way to eat shiokara is to simply swallow everything, slices and guts, in one giant gulp and then follow it with an even larger shot of whiskey. Though cuttlefish shiokara sounds awful, just know that there are other different types of fish-and-guts concoctions you can enjoy, including squid, sea urchin, fiddler crab, and sea cucumber. Some insist it tastes like anchovies. I guess you can be the judge of that one.

1 Stinkheads

Alaska is ripe with many animals that have become a staple for people living in one of the coldest places on the globe, and native Alaskans have created one of the weirdest delicacies on the planet. To prepare the perfect tepa, aka “stinkhead,” a whitefish or salmon is caught and slaughtered. The head and guts are then put into a wooden barrel, covered in burlap, buried, and allowed to ferment for a week. After the stinkhead has been in the ground long enough, it is removed and eaten as is. “As is” happens to be a rotten, putty-like mass of fish goop.

Though considered disgusting by most, native Alaskans view the stinkhead as a delicious traditional delicacy. However, enjoying it comes at great costs. Alaskan natives suffer from the highest rates of botulism worldwide due to the consumption of their rotted delicacy. Fermented food contains amounts of botulism that can be removed through modern cooking and preparation practices. Though some have taken to using somewhat “safer” methods for preparing stinkheads, botulism is still found and is wreaking havoc on the natives of Alaska.^[10]

Hi! I’m Theta! I am a full-time librarian with a penchant for writing, animals, and all things obscure. I love traveling, my pets, Game of Thrones, and reading.

Expanding one’s palate has been a fad which has never aged. Chefs are always looking for new ways to spice up old dishes, as well as various techniques to utilize in making something that seems bland-tasting sublime. Meat is often a staple, and it’s a good source of protein. However, for some countries, meat isn’t the only protein option. In fact, for some countries, while meat may be the centerpiece of meals, another source of protein is more versatile—and more commonly available. That protein? Insects.

In many countries, eating insects is normal. In fact, history has shown that insects were a popular source of food even back in the times of the Romans and Greeks. A recent study has shown that over two billion people across the world eat insects.^[1] It’s not uncommon for people in South America, Europe, and Asia to not only eat insects but grow them for that purpose alone. Also, 100 percent of an insect is edible, compared to only 40 percent of a cow.

Insects can be served a variety of different ways, from snacks to main courses to even desserts.

10 Thailand: Crickets

Eating insects is not unheard-of in Thailand; in fact, they’re often found as a very accessible snack. Insects can be cooked in a myriad of different ways, ranging from frying them to baking them to serving them raw. One of the most popular insect dishes in Thailand is referred to as Jing Leed, which is the frying of crickets.^[2] Most commonly, Jing Leed is sold as a deep-fried snack by street vendors. It is made by first frying the crickets in a wok for only a few moments before seasoning them with Golden Mountain sauce (which is akin to a form of soy sauce) and Thai pepper powder.

Crickets are not only used in Thailand because of their abundance but also because they offer a variety of minerals, such as calcium, copper, and zinc, which are also found in beef. It is recommended when enjoying this deep-fried treat to pair it with beer. Jing Leed is said to taste similar to popcorn. Yum.

9 China: Live Scorpions

Some of the finest delicacies in China are insects. Insects can be served in all forms, be it boiling water bugs or serving roasted bee larvae. The tradition of eating insects has predominated in China for ages, tracing back for centuries. For many, insects are used as a cheaper, easier way of surviving, as many insects provide the same proteins found in the meat of chicken and pigs. For others, some insects are viewed as a treat to be served in only the finest of restaurants.

While they’re not insects, scorpions are also consumed in China. No matter where they’re being served, one thing is consistent: They’re live. Live scorpions are prepared simply: They’re sprinkled with seasoning and then dunked into hot oil before being served.^[3]

In the cases were live scorpions are served in finer restaurants, they are first dunked in a fine white wine sauce before being fried, providing patrons with what is supposedly a sweet yet . . . crunchy experience.

8 Japan: Wasps

In Japan, celebrations surrounding the eating of insects are not uncommon. In most rural parts of Japan, in fact, they have festivals for such events, one of which is the the Kushihara Wasp Festival, which celebrates wasps and different methods of eating them. Japan serves wasps in various different ways, one being where a wasp is ground up and turned into various different flavors of sauces, which are used to top such things as rice cookies. Another is where wasps are cooked and placed inside agar-agar jelly, leaving the wasp encased inside the gelatinous mound. In other cases, wasps are marinated in ginger and placed upon sushi.

A specific wasp delicacy in Japan is wasp crackers.^[4] These crackers, which seem similar to American cookies, are filled with surprises inside. However, they aren’t the treats we’re used to, though they sure do look like them. These cookies are sold in packs of two and are said to resemble a treat filled with raisins—if those raisins were bitter and had wings.

7 Mexico: Stinkbugs

Mexico’s usage of insects in dishes has been traced back to when the indigenous tribes filled the land. Now, edible insects are still common in the outskirts of Mexico. Meanwhile, the bigger cities tend to use them as gourmet options in pricey restaurants.

One insect that is commonly eaten in Mexico, whether live or cooked, is the stinkbug. This insect even has a festival held for it.^[5] The Jumil Festival honors stinkbugs, which are believed to hold medicinal, as well as aphrodisiacal, effects, along with high amounts of protein and minerals.

Stinkbugs can be dipped in sauce and served live, where the odor of the stinkbug is something that only some can fully appreciate. Others toast the stinkbugs and place them inside tortillas, as either the meat or as toppings. They can also be made into pico de gallo and guacamole sides.

The stinkbug is said to have a spicy taste, if one can stomach both the taste along with the smell.

6 Indonesia: Dragonflies

In areas where mosquitoes are everywhere, having dragonflies around is extremely helpful. These insects, which feed on mosquitoes, are beneficial to keeping them away and keeping them from biting—but dragonflies serve another purpose. For the people of Indonesia, dragonflies make a very appealing snack. In order to catch the dragonfly, a stick is dipped in tree sap and then laid out for dragonflies to land on.

Dragonflies, when cooked, are not served live like some other insects. Instead, their wings are taken off as they’re prepared. The dragonflies are then either boiled or, if they’re intended for a dessert, fried before being served. The taste of a dragonfly, some say, is akin to that of crab, as is its nutritional value.^[6]

5 Zimbabwe: Mopane Worm

Caterpillars are not an uncommon source of protein, and many countries in Asia have turned to them as an alternative source of protein. In Zimbabwe, the mopane worm, named after its tendency to be found on the mopane tree, is a caterpillar that is not only beautiful but also delicious.

The mopane worm is a daily part of the diets of many in Zimbabwe, both in rural and urban communities. These worms can be cooked in a variety of different ways, making them a prime option. Before the mopane worms are cooked, they are first collected and squeezed until they no longer have any of their liquid green entrails left inside. Once they are emptied, they are laid out to dry in the sun.^[7]

Mopane worms can be eaten dry, flattened like potato chips, or can be smoked and added to a sauce or used as the protein option for a hearty stew. The taste of a mopane worm is more bland than anything, but its protein-packed benefits make it an easy and cheap alternative to more expensive options.

4 Brazil: Ants

Ants are everywhere. They’re found under feet, in mounds, and on plates. In Brazil, ants are seen in some places as a gourmet food—one that is even surrounded by celebration. During October and November, the Brazilian people of Silverias celebrate ants not only by eating them but by also producing arts and crafts in their name.^[8] Ants are considered not only a gourmet food but also one rich in protein, calcium, iron, and vitamins. Their small state also allows for them to be used in meals, for toppings, and as an easy snack on their own.

The ants are cooked in different ways. Sometimes, they’re fried; other times, they’re sauteed. Often, they’re used alongside a green vegetable or placed in a salad. In Silverias, the ants are cooked and then made into a decadent snack by being dipped in chocolate.

Ants in Brazil are supposed to taste similar to mint, so dipping them in chocolate seems makes an unlikely but tempting pairing. In other countries, ants are supposed to have different tastes, ranging from bitter to sweet.

3 Kenya: Termites

Despite the havoc and destruction termites can wreak if not managed, there are uses for termites inside the house. In Kenya, these termites are taken out of the wood they’re inside and harvested and sold by the pound. Currently, termites are less abundant than they were before and are therefore in higher demand. Many Kenyans have taken to harvesting termites for both food and profit.

In Kenya, the easiest way to prepare termites is to roast them over an open flame. Others add termites into a cornmeal porridge known as ugali, and some even add them into their tea. In smaller, rural areas, grinding termites up and feeding them to babies has been a tradition for villagers, who believe that the abundant amount of nutritional benefits that termites provide will aid in the children’s growth.^[9]

Like other insects, termites can also be fried in oil and, depending on the size, provide a very satisfying bite.

2 Korea: Silkworm Pupae

Silkworms are mostly known for their ability to produce silk and their highly prized position in places such as China. In Korea, silkworms provide much more than just a textile benefit. Their pupae are widely known for being used in a street food known as beondegi. These silkworm pupae are also sold canned, but before they are placed in a can and sold to eager customers, they are first boiled and seasoned.

The eating of silkworm pupae has been practiced for ages in Korea, and many street vendors will cook their silkworms right there, the smell being one that is deemed unforgettable and also one that cannot be missed.^[10]Beondegi can be sold in a cup, right after the silkworm pupae have been boiled, seasoned, and left in a brothy liquid.

Not only are silkworm pupae increasingly popular in Korea, but they can also be purchased online and shipped to your doorstep. They are recommended to be paired with a glass of white wine.

1 Israel: Locusts

Locusts have major negative connotations in religious history. They are viewed as a bad omen, a sign of something worse to come. Despite their bad reputation, the people of Israel have found a way to give locusts a positive spin: by turning them into food.

Locusts are the only insect that is considered kosher, and in Israel, where locusts are swarming at an increasing rate, turning them into a meal seemed to be the only logical option.^[11] Locusts can be eaten in different ways, but the most common is to fry them—whether it be in a pan or deep-fried. This is done in order to keep their “crunchy” texture. The locusts can first be rolled into flour, spices, and garlic before being fried, or they can be sweetened by pan-frying them and topping them with meringue.

The taste of locusts has been compared to prawns, and they are highly packed with protein and nutrients.

There is nothing that adventurous gourmets won’t eat. Name an animal, fungus, or plant, and someone somewhere has eaten it. That’s even true for a great many inanimate objects. Therefore, it should come as to surprise that people eat and drink blood. It’s not just Twilight-wannabes or ancient cannibals, either. Dozens of cultures consume blood in practically every way imaginable. Whether stirred into drinks, baked into loaves, flavoring desserts, or even made into protein bars, blood is everywhere in our food. Pulled from countries worldwide, here are ten of the best and most bizarre delicacies made using blood.

Related: Top 10 Bizarre Uses Of Blood

10 Blood Milk, Kenya

The Maasai are a tribal people native to Kenya and Tanzania. They gained worldwide fame for the traditional lion hunts they used as ritual ascendancies to manhood before modern bans on lion hunting. One practice that still draws the Maasai’s attention is their habit of drinking blood.

The Maasai’s existence is heavily dependent on their cattle. Almost the entirety of the tribe’s diet comes from the animals⁠—not just milk and beef but blood as well. The Maasai have learned to cut the jugulars of their cattle in exactly the right way to drain their blood without killing them. They consume the blood raw, cook it into jelly, and even mix it with milk into a sort of savory milkshake.

9 Czernina, Poland

Czernina/czarnina is a Polish soup that uses its base animal, duck, more than most. The stew is a simple one, and the main ingredient is duck meat. It sets itself apart from similar meat stews with its sweet, sour, and tangy broth⁠—made using the duck’s blood.

The broth takes on a unique quality by mixing the blood with vinegar and sweeteners like honey and fruit syrup. People will sometimes substitute the duck with chicken, pig, or even rabbit, but its blood defines the stew no matter the meat. Polish tradition says that delicious czernina was used to comfort young suitors who were turned away. I’d want to drink some blood if I was rejected…mostly I’d want to cry, but blood soup is good, too, I guess.

8 Sanguinaccio Dolce, Italy

Blood pudding should be a fairly familiar dish to the U.S. and Europe, so this next one isn’t that bizarre. In fact, it sounds pretty tasty with some fava beans and chianti. 

Sanguinaccio Dolce is an Italian dish whose name means sweet blood pudding, which hits the nail right on the head. Its primary ingredients are what you would expect from a pudding recipe⁠—milk, chocolate, sugar, and possibly flour, vanilla, cinnamon, and/or raisins. It’s the pig’s blood that makes Sanguinaccio Dolce stand out, though.

The sweet treat gained notoriety when it was featured in season three of Hannibal, a show about the murderer-cannibal of the same name. Hannibal Lector, however, chose to make his Sanguinaccio Dolce with cow’s blood and then with…another kind of blood.

7 Blood Tofu, China

There are about a half dozen different food items in China with different names that all mean the same thing. Call it what you will—dark tofu, black tofu, blood tofu, blood curd, among other names. Blood tofu is made by coagulating pig blood into a thick block with a tofu-like consistency, hence all the names.

The dark tofu poses a potential problem for travelers in the region, specifically vegetarians and vegans. People traditionally order tofu as a vegetarian substitute for meat, and obviously, blood tofu is far from vegetarian. Like tofu, though, blood tofu is used in various dishes, from rice to noodles to soups.

6 Blodplättar, Sweden

Blodplättar is an interesting meal by itself, as it’s made like an otherwise average pancake but with the addition of whipped blood. But blodplättar is also interesting because it’s the tip of a culinary iceberg.

While blodplättar is a Swedish dish, you can find almost identical recipes all across Europe. In Spain, they know it as filloas de sangre, or blood crepes. In Finland, it’s veriohukainen. In Estonia, it’s called verikäkk. And blodplättar is far from alone in Swedish cuisine. The Swedes also make and consume blood soup, blood pudding, blood potato dumplings, and blood bread. 

5 Pig Blood Ice Cream, U.S.

Increasingly over the past decade, creameries in the United States have begun experimenting with using pig’s blood in their ice cream. One of the earlier creators of the recipe was D.C. chef Garret Fleming, whose goal was to combine modern ice cream with Italian blood pudding (Sanguinaccio Dolce). The result is a rich, thick cream with a higher than usual mineral taste (because of the blood).

Pig’s blood ice cream gained popularity for two other reasons as well. For one, since the fluid is mixed in as a substitute for the egg yolks, which normally thicken the cream into a custard, it makes pig’s blood ice cream an accommodating option for those with egg allergies. For the other, just the thought of bloody ice cream has made the treat a popular seasonal offering in the weeks leading up to Halloween. You may find ice cream shops offering it under names like “Dracula’s Blood Pudding.”

4 Hematogen, Russia

Though it was actually invented by the Swiss in 1890, we have long associated Hematogen with Russia. The country has produced its own Hematogen since the 1920s, used it as rations for its soldiers during World War II, and even sells it to this day in pharmacies as a nutritional supplement for children. So what is hematogen? It’s a sweet, chocolatey nutrition bar like a PowerBar. Instead of whey protein, however, it’s made with cow blood. You could probably guess it’s a blood-based food just by looking at the name.

Hematogen is sold in stores and marketed both as a sweet but healthy snack and as a medicinal supplement; its high iron content is said to help prevent anemia and support blood count in pregnant and nursing mothers. Before the collapse of the USSR, stores sold the bars nearly everywhere in Russia and its affiliated nations. Since then, a scarcity in “black food albumen,” i.e., cow’s blood, has caused the bars to be less ubiquitous.

3 Snake Wine, Southeast Asia

Snake wine goes by many names in many different Asian countries, and it is made in just as many different ways. However, what is common to every variation is that it is made from some mixture of snake blood and wine. Many Asian nations eat snake meat, though the meat has to come from non-venomous snakes to be safe. You can only consume venomous snakes if the various proteins that make up their venom are denatured. The ethanol in alcoholic drinks does the trick perfectly, and thus the popularity of snake wine.

Most snake wines fall into one of two categories: either mixed or steeped. The mixed variety is made by directly mixing snake blood with the alcohol (typically rice wine). You can use other body fluids, but never venom. The steeped variety involves placing an entire snake in a container of alcohol and letting it steep for anywhere from weeks to years. In that case, venom is denatured and therefore safe. Both varieties are claimed to have medicinal properties, most commonly as treatments for male virility problems.

2 Sundae, South Korea

It would be a shame to close out this article without bestowing some seriously useful advice: do not order a sundae in Korea thinking you’ll get ice cream and hot fudge. At least check to see what kind of sundae they mean. In Korea, “sundaes” are blood sausages, and though they sound tasty, they would be an unwelcome surprise for anyone seeking a cold, sweet treat.

Sundae comes in many varieties, but all are a vegetarian’s worst nightmare. All are made by steaming cow or pig intestines and stuffing them with blood and other ingredients, sometimes even adding bits of liver and lung. Combined with the traditional ingredients of meat, rice, and vegetables, sundae look and sound delicious, especially those served with gochujang. They’re most common as street food, so at least you’ll probably see which sundae you’re getting.

1 Black Broth, Ancient Sparta

The ancient Spartans are world-renowned for their ferocity and battle prowess, as well as the wild lengths they went to prepare themselves for battle. One such offbeat preparation was the consumption of Spartan black broth or blood soup.

The black broth is subject to intense debate. Some historians believe it was a staple food for most Spartans, while others think it was reserved only for the rich or special occasions. Historians also debate whether Spartans drank it for strength or celebration. Likewise, historians are torn about its ingredients. No recipe has survived that is 100% accurate. Most likely, the broth was a mixture of blood, pork, salt, and vinegar, and there is evidence to suggest that it was reserved for the young, while the elderly drank the blood raw instead. What we can be sure of the dish, however, is that the broth contained blood, which is so very Spartan of them.