Unusual Foods Eaten Around the World That Will Make Your Stomach Churn

Australia Enjoys Eating Large Larvae of Moths

The Witchetty grub is the edible larvae of several species of cossid moths that are found in Australia. Moth larvae are a good source of protein, healthy fats, and various micronutrients such as calcium and magnesium. They contain high levels of chitin, a fiber-like substance that may have prebiotic effects on gut health. The most commonly consumed species are the larvae of the Endoxyla leucomochla moth. Witchetty grubs are a traditional food source for Aboriginal Australians, who have been eating them for thousands of years. They are typically eaten raw or lightly cooked and have a nutty, buttery flavor. The texture is often described as creamy, with a slightly crunchy exterior. To prepare Witchetty grubs, they are typically harvested from the roots of various native trees, such as the witchetty bush, and then lightly roasted over an open fire or coals. The outer skin is then peeled away to reveal the soft, creamy interior. They can also be eaten raw, although this is less common.

Fermented Fish Heads are Delicious to Many Alaskans

Stinkheads are a traditional Alaskan food that are made by fermenting fish heads in a specialized way. The fish used to make stinkheads are typically salmon, although other fish species can also be used. The heads are removed from the fish and buried in the ground for several weeks, sometimes up to a few months. The fish heads undergo a process of fermentation. During the fermentation process, bacteria break down the fish heads and produce acids and other compounds that give stinkheads their distinctive flavor and smell. When the heads are dug up, they are cleaned and the flesh is separated from the bones. The flesh is then consumed, often raw or lightly cooked, with the skin and bones discarded. Stinkheads are a good source of protein, healthy fats, and various micronutrients such as vitamin D and selenium, which are important for bone health and immune function. However, due to their strong odor and potential bacterial contamination, they should be consumed with caution and in moderation.

Months Long Preserved Eggs in China

Century egg, also known as thousand-year egg, is a Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks or months. The eggs are not actually preserved for a thousand years. The name refers to the traditional method of preserving the eggs, which dates back over 500 years. The egg white turns brown and translucent, while the yolk becomes a dark green or gray color. The eggs develop a pungent aroma that some describe as similar to ammonia. Chinese century eggs are a good source of protein, healthy fats, and various micronutrients such as iron and selenium. Century eggs are a popular ingredient in many Chinese dishes and are often served as a side dish or as a topping for congee (a type of rice porridge). They are also used in salads, dumplings, and other dishes.

Mexican Corn Fungus Is Added to Many Dishes

Huitlacoche is a Mexican food made from a type of fungus that grows on corn kernels. It is also known as “corn smut” or “Mexican truffle.” The fungus infects the corn kernels, causing them to swell and turn black with a blue-gray tinge. This creates a mass of spores that resembles a mushroom or truffle. The taste of huitlacoche has been described as earthy, smoky, and slightly sweet. It has a texture similar to that of mushrooms. It is often used in traditional Mexican dishes, such as tamales, quesadillas, and soups. Huitlacoche is prized for its unique flavor and texture. This corn fungus has been consumed by indigenous peoples in Mexico for centuries and has gained popularity in recent years as a gourmet ingredient. It is also believed to have some health benefits, as it is high in protein, fiber, and antioxidants.

Chinese Alcoholic Beverage with Infused Snakes

Chinese snake wine is a traditional medicinal drink that has been consumed in China and other Southeast Asian countries for centuries. The wine is made by steeping venomous snakes in rice wine or grain alcohol for several months. The venom in the snakes is believed to have medicinal properties. It is thought to be beneficial for various health issues, such as joint pain, circulation problems, and rheumatism. Some Chinese also believe that snake wine can increase virility and cure impotence. The tradition of drinking snake wine dates back to ancient China. It was believed to have been used by emperors as a medicine and aphrodisiac. Today, snake wine is still sold in many traditional Chinese medicine shops. Snake wine is also served in some restaurants and bars as a novelty drink.

Where Did We Find This Stuff? Here Are Our Sources:

nccih.nih.gov/…/traditional-chinese-medicine-what-you-need-to-know

thespruceeats.com/basic-congee-recipes-4065244

medlineplus.gov/ency/article/002307.htm

butterfliesandmoths.org/…axonomy/Cossidae

cornwallforever.co.uk/year

thekitchn.com/use-a-quick-brine-to-make-any-cut-more-tender-47879

bugguide.net/node/view/478169/bgimage

parolesdefromagers.com/…/everything-you-need-to-know-about-casu-marzu-the-maggot-cheese

weforum.org/…/how-insects-positively-impact-climate-change