1. Silk Pupae
Beondegi, which literally means pupa in Korean, is eaten as a popular snack in Korea. Served boiled and seasoned, the pupae are a good source of high quality protein.
Durian is probably the most polarizing fruit in the world, you either hate its smell or love it. The smell has been compared to everything from almonds to dirty gym socks. The fruit itself contains high amounts of sugar, vitamin C and potassium.
Served fried and on a stick by vendors in China, seahorses are used in traditional Chinese medicine to treat impotence.
4. Horse Sashimi
Although taboo in America, eating horse is accepted throughout most of the rest of the world. It’s the primary meat consumed in Kazakhstan and is served raw as sashimi in Japan. The meat itself is very lean and tastes like a cross between beef and venison.
5. Guinea Pig
Guinea Pigs, also known as cuy, are widely consumed in Peru, Bolivia and Colombia. The meat has been compared to rabbit and is high in protein and low in fat and cholesterol.
Typically served skewered on a stick either fried or dried, scorpions provide a bite of protein and according to traditional Chinese medicine, can help with arthritis symptoms.
7. Fried Spiders
A popular delicacy in Cambodia, these spiders are fried from a species of tarantula that is about the size of a human palm. Typically only the legs are eaten, with mixed reviews on eating the abdomen.
Nopales, also known as paddle cactus, are found fairly commonly in Mexican cuisine. These fleshy pads are a low calorie source of vitamin C, magnesium, calcium and an excellent source of manganese.
Starfish can often be found sold by street vendors in China. The echinoderms are typically served fried.
If you thought the concept of Turducken was strictly an American invention, then think again. Kiviak is a traditional Inuit food from Greenland made from stuffing about 500 auk birds into an entire seal and then left to ferment under the ground for months. This pungent delicacy had the added effect of helping the Inuits combat vitamin deficiencies in their diet.
Why do people eat all these unusual foods?
We might not fully understand right now why people around the world eat everything on this list, but IBM’s 5 in 5 predicts that in five years, a computer system will know what you like to eat better than you do. A system that analyzes flavor will determine the precise chemical structure of food and why people like it.