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15 of the World's Most Bizarre Toothpaste Flavors

15 of the World's Most Bizarre Toothpaste Flavors

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Brushing our teeth is an essential part of our daily routines. First thing in the morning, after wiping the sleep out of our eyes, we reach for our trusty toothbrush and a tube of toothpaste. Or right before bed, we brush our teeth to rid our mouths of the tastes of the day and prepare for sleep. Those who are especially persnickety about their dental hygiene may even brush after every meal, even snacks, throughout the day, slipping into the restroom at work with their handy travel kits.

15 of the World's Most Bizarre Toothpaste Flavors (Slideshow)

The star of the show is toothpaste. Picking the right toothpaste can be a daunting exercise. There are so many options to choose from. What’s the difference between Crest and Colgate? With tartar control or cavity protection, fluoride or without fluoride? And that’s just the stuff we can’t taste.

How about mint? Arctic mint, clean mint, fresh mint, mint mint? The mind reels. But we persist because we’ve come to associate that minty freshness with good hygiene. Sure, a great toothpaste provides plaque defense and enamel protection, but there’s nothing like that minty taste to wash away morning breath, leaving the mouth refreshed and tingly.

But mint is not the only toothpaste flavor on the menu. Health stores sell organic toothpaste brands in a bewildering array of flavors, starting from the garden-variety peppermint and spearmint to more exotic flavors like lavender and strong cinnamon.If you think that’s weird, what about cupcake-flavored or even mint chocolate trek-flavored toothpastes? And that’s just in the States.

What happens when you look abroad? Japanese brands produce some of the most far-out flavors, like pumpkin pudding and eggplant. In Korea, it’s not uncommon for toothpaste makers to use charcoal, while salt-flavored toothpastes are popular in the United Kingdom. There is a wide world of toothpaste flavor alternatives, and these flavors go from strange to stranger.

Crest Mint Chocolate Trek, U.S.

York Peppermint Patties? After-dinner mints? Sure, mint and chocolate are delightful together. Crest has taken that combination and made it a toothpaste called Mint Chocolate Trek. Why "Trek?" Presumably because the tube reads "Be Adventurous." This is just one of the new flavors Crest has created. Lime Spearmint Zest and Vanilla Mint Spark are the others. Is this toothpaste or candy?

Accoutrements Cupcake, U.S.

Cupcakes are a favorite dessert, but brushing your teeth with dessert just sounds counterproductive. Despite what reviewers described as Accoutrements Cupcake toothpaste’s uncanny likeness in flavor to the actual thing, they did not find that it made for the most refreshing brush. Isn’t toothpaste supposed to help protect you from cavities, not create them?

Looking for new toothpaste flavors? Read more about some of the most bizarre flavors in the world.

Randi Roberts is a special contributor to The Daily Meal.

Chocolate Toothpaste and the Rise of WTF Flavors

C onsumers have gotten so used to hearing about “New!” and “Exciting!” products that marketers are resorting to extreme, bold, bizarre — and perhaps even unappealing — flavors to pique their curiosity.

Toothpaste is not a particularly exciting product. It’s purchased mainly for the purposes of avoiding bad breath and costly dental treatments down the road. The typical consumer picks a toothpaste because it’s deemed reliable and cost-effective, not because he’s looking for the hygienic equivalent of competing in the X Games.

Apparently, however, the tastemakers in charge of some of the world’s biggest brands aren’t content to simply put the emphasis on the trustworthiness and value of their products. Doing so won’t raise any eyebrows, nor is it likely to juice sales. As a result, it’s become trendy to jolt consumer taste buds and blow our minds by introducing bold, puzzling, and unorthodox flavor mashups, the weirder the better.

Few customers patrolling the aisles of the local drugstore feel like daredevils, but that’s exactly the image being pushed by the toothpaste brand Crest, owned by Procter & Gamble. “Daredevils, have we got a surprise for you,” the company states regarding Mint Chocolate Trek toothpaste, a new flavor being introduced next month under the Crest Be logo. “It’s a whole new world of deliciousness for toothbrushes everywhere. And it’s ready to take your mouth on an exhilarating ride. Better buckle up.” The ad copy for another new Crest flavor, Vanilla Mint Spark, reads, “Toothbrushes, it’s safe to say you’ve found your muse.”

To some, a marketing concept like this, and the idea of dessert-flavored toothpaste in general sniffs of desperation. And while the concept is easy to mock, it’s clear that Crest and Procter & Gamble are hardly the only players that feel it’s necessary to shake things up with bold, bizarre flavors in order to cut through today’s noise and win over the attention&mdashand perhaps dollars&mdashof today’s overwhelmed, multi-tasking, ad-inundated consumers.

In lieu of “next big thing” ideas that seem naturally and genuinely appealing, manufacturers and marketers are coming up with, well, the next best thing: flavors that are so strange and out of left field, the more experimental consumers out there feel like they just have to have a taste.

Last fall, Pringles gave the concept a try with two limited-edition potato chip flavors, Cinnamon & Sugar and Pecan Pie. Earlier this month, Jelly Belly succeeded in drawing the attention of the masses with the introduction of (non-alcoholic) beer-flavored jelly beans.

Likewise, plenty of eyeballs were drawn to the announcement that Adam Fleischman, the entrepreneur behind restaurants such as Umami and 800 Degrees, will soon be opening a “fried-chicken-and-chocolate-hybrid” restaurant in Los Angeles called ChocoChicken. Fleischman has refused to fully explain the concept, but reportedly says the odd mashup has “got the crack factor” that’ll bring in loads of curious diners.

If nothing else, oddball flavor concepts like this certainly succeed in virtually getting tongues wagging via the media&mdasha task that is arguably more difficult than ever, but is also probably more essential to success than ever.

“Maybe this is a great idea!” LA Weekly noted of ChocoChicken. “Maybe it’ll start a food revolution! PB&J-dipped fried fish joints! Starburst-lacquered pizzas! And they thought the taco with a Dorito shell was revolutionary.”

While not exactly complimentary, jokey publicity like this is surely better than no publicity at all.

Toothpaste is Our New Favorite Souvenir

Let me start this off with a disclaimer: Toothpaste is not food. You shouldn’t eat it. Neither I nor this publication, though it is a food publication, supports or recommends eating toothpaste.

Many food and travel writers have enthusiastically noted that when they arrive in a new destination, their first stop is invariably “the market.” I like to go to markets, too—the sights, smells, and tastes are always a wonderful introduction to sensory pleasures that lie ahead. But my first stop in a new place? The pharmacy. To buy toothpaste.

It started in college, with a birthday present. One year, my friend Josh gave me a tube of Botot, a licorice-flavored Italian brand made from an 18th-century French formula. To this day, it is one of the most thoughtful birthday presents I’ve ever received, but at the time neither of us knew that it would inspire a full-fledged obsession. Though I enjoyed the Botot and the novelty of a foreign toothpaste, I didn’t expand my horizons until 2016, when I was introduced to Marvis. Another Italian brand, this one was available in a variety of funky flavors like jasmine- and ginger-mint and came in an attractive silver tube. After my first brush, I knew it was time to more fully immerse myself in the world of toothpaste.

Over the past couple of years, I have traveled across countries on four continents. Not explicitly in search of toothpaste—my passion isn’t quite at that level yet—but I am always keeping my eyes peeled for new brands. I now have a rotation of about 10 that I keep on my dresser. The toothpaste lifestyle is confusing to some, and I get why many people value a daily routine that includes a trusted paste. But a focal point of my life has always been experiencing as many flavors as possible, and the epiphany that this ethos could extend from the world of food and drink to the realm of dental hygiene has been remarkably significant for me. I don’t eat the same thing every day. Why would I brush my teeth with the same toothpaste every night?

Moreover, from an anthropological perspective, it’s interesting to consider how folks outside the U.S. engage with the concept of oral cleanliness and freshness. Why is there black eggplant toothpaste in Japan and not here? Does the idea of oral health correspond to a sweet or salty flavor? To what degree does packaging design change the way we taste different products? Is there a measurable spectrum of quality in toothpaste, and how much does price correspond to deliciousness? It’s also notable that many foreign toothpastes don’t contain fluoride, which is a central ingredient in standard American blends. Whether or not I should care about the fluoride content of my toothpaste I don’t know I’m scared to ask my dentist.

It’s my deeply held opinion that toothpaste is as interesting a window into other the taste buds of other cultures as food and drink. Sure, go to the market when you land: try the fruits, snap photos of the produce, get some street food. But the taste adventure doesn’t have to stop there.

Below are some of my favorite toothpastes I’ve encountered in recent travels. There are, perhaps unsurprisingly, a disproportionate number from Japan, which has a very robust toothpaste scene. Some of these can be purchased in the U.S. or ordered online, and all of them are wholeheartedly worth a squeeze.

Marvis Karakum, Italy

Marvis Karakum, Italy Lauren Martin

Somebody at Marvis HQ must have heard my repeated prayers for a cardamom-flavored toothpaste. Used as a breath freshener since antiquity, cardamom is a no-brainer of a toothpaste flavor. Yet I’ve brushed listlessly for years, staring blankly into the mirror imagining a reality where cardamom was normal and mint was the weird flavor. Finally, we’re taking a step towards that dream: part of Marvis’ “Wonders of the World” special edition toothpaste line, Karakum promises “the thrill of an imaginary journey across the Black Sea to Persia, Mongolian deserts and Eastern China…” Having never undertaken such an imaginary journey, I have no reference point for comparison, but this is a toothpaste that I hope sticks around for a very long time.

Euthymol, Ireland

Euthymol, Ireland Lauren Martin

Invented in Tipperary almost a century ago, Euthymol is, at first brush, the exact color and flavor of Pepto Bismol. But while Pepto’s distinct tang is attributed to wintergreen, the secret of Euthymol’s flavor lies in its name: thymol, a natural chemical compound that gives thyme its flavor and is valued as an antiseptic. Even though I know their formulas are different, I still can’t separate the two products in my mind. Some won’t want to think about nausea, heartburn, and indigestion, while they’re brushing their teeth. I get that. For me, it’s more of a fresh look at a recognizable yet difficult-to-place flavor long associated with gastrointestinal discomfort. Use Euthymol long enough, and your perspective on bright pink pharmaceutical substances will start to change.

Officine Universelle Buly Concombre-Coriandre-Menthe, France

Officine Universelle Buly Concombre-Coriandre-Menthe, France Lauren Martin

Launched in 1803 and known for aromatic perfumes and lotions, Buly—formerly “Bully”—was dormant for a century until its resurrection in 2014 at the hands of an imaginative French entrepreneur. Now a stylish, high-end apothecary brand, Buly produces some of the most fantastic tasting toothpaste I’ve ever had. The formula relies on natural spring water from southwestern France long prized for its beneficial periodontal properties and comes in three flavors: apple, orange-ginger-clove, and my favorite, cucumber-coriander-mint. It is both the freshest and tastiest oral care product I’ve ever tried. And at a retail price of anywhere from $25-30, it’s a special occasion toothpaste, a category I’ve just invented.

Grants of Australia Fresh Mint with Tea Tree Oil, Australia

Grants of Australia Fresh Mint with Tea Tree Oil, Australia Lauren Martin

Perusing the aisles of a natural foods store in Fremantle last year, a friendly koala caught my eye. To my delight, it lived on a toothpaste box that promised fresh mint with a hint of tea tree oil. Remember those Australian tea tree toothpicks that were big a while ago? This doesn’t pack quite the same punch-the tea tree here is an ancillary flavor, providing an Antipodean background note that supports a well-structured mint. A great everyday toothpaste.

Pasta Dentifrica Couto, Portugal

Pasta Dentifrica Couto, Portugal Lauren Martin

A heritage paste with lovely packaging to match, Couto first hit the Portuguese market in 1932. It certainly follows that in a land that cherishes salt cod as a staple there is an assertive and effective toothpaste up to the task of banishing bacalhau at the end of a day. The strong mint flavor isn’t particularly unique, but there is something undoubtedly appealing about Couto that keeps me coming back.

Apotek Hjärtats Frisk Mintsmak, Sweden

Apotek Hjärtats Frisk Mintsmak, Sweden Lauren Martin

I admit it: this one’s all about the name. The entirely nondescript house brand of Sweden’s second-largest pharmacy chain probably doesn’t raise too many eyebrows in its home country. But to this Scandophilic traveler, nothing in the world was more exciting than buying a toothpaste advertising “Frisk Mintsmak.” Yes, it translates cleanly as “fresh mint flavor,” but come on – Frisk Mintsmak! The flavor is about as unobtrusively mint as possible, but the name had me imagining a fresh smack of mint with every brush, as well as a friendly character named Frisk Mintsmak actually brushing my teeth for me. Too much fun.

PAX Salty, Japan

PAX Salty, Japan Lauren Martin

Like many foods and drinks I encountered in Japan, I didn’t know what this would taste like until I put it in my mouth. Turns out I didn’t even need the shaky Google Translate camera function to tell me what I now know the label proclaims: SALTY MINT. And salty mint it is—while I was first turned off by the unexpected briny zing, I now find the saline quality addictive, like basically anything salty. Certain flavors of Arm & Hammer toothpaste are similar to this, but don’t foreground the sodium chloride in quite the same way. I’m totally convinced that this is a necessary offering in the spectrum of toothpastes, and a nice addition to any personal rotation.

Mastic Dental Gel, Japan

Mastic Dental Gel, Japan Lauren Martin

Right up there with cardamom, mastic is one of those beguilingly refreshing flavors that makes total sense as a toothpaste. Was I expecting to see this tree resin harvested only on the Greek island of Chios show up in Japanese toothpaste? I was not. But after I found perfect prune hamantaschen in a Kyoto food hall, I tossed all expectations out the window: Japan has everything. So mastic toothpaste wasn’t such a shock, and it’s great. Packed with bright, pine-y flavor, it’s an intense paste for those who don’t shy away from bold tastes.

Matsuyama M Mark Yuzu, Japan

Matsuyama M Mark Yuzu, Japan Lauren Martin

Quite similar to the tea tree in Grants of Australia’s toothpaste, the yuzu in this sleek Japanese entry plays a supporting role to a more dominant mint flavor. However, the grapefruit-like aroma of this popular citrus adds a mellow fragrance to the brushing experience. The delicate flavors echo the simplicity and restraint that are core pillars of Japanese gastronomy to brush with Matsuyama’s M Mark Yuzu toothpaste is to gain a deeper understanding of this philosophy.

Bintomo Nasu Dentifrice ‘Jet Black’, Japan

Bintomo Nasu Dentifrice ‘Jet Black’, Japan Lauren Martin

Eggplant is one of my favorite foods. (So much so that, I’m a little embarrassed to admit, I got a tattoo of one almost a decade ago.) So discovering an eggplant toothpaste in Japan was thrilling—I was basically thinking it’d be baba ghanoush in a tube. Nope! The toothpaste is black, very salty, and does not taste remotely like eggplant. It turned my teeth and tongue black. Its very existence is an important testament to just how deep the toothpaste rabbit hole goes. Just like the last page of an American passport, with its images of the cosmos, the tube of eggplant toothpaste on my dresser evokes unfamiliar worlds just waiting to be explored.

12 Toothpaste flavours you never knew existed

Toothpaste helps in keeping your teeth clean and it is something which will be used on a daily basis in any household and used twice daily by many users. Most common flavor of toothpaste used around the world is Mint. Toothpaste has a composition of Abrasive, humectant, water, binder, detergent, preservative, therapeutic agent and flavor which is the aspect we are concentrating on.

Over the time, there have been many flavors of Toothpaste have been released to help cater to everyone’s choice and taste. Children are the most difficult to brush regularly and having different flavors helps in making them look forward to brushing.

Chocolate Flavored Toothpaste:

This is one of the least expected flavor to be used in a toothpaste, Chocolate is the worst food substance to the tooth and most dentists recommend patients to avoid Chocolate most of the times. Having a chocolate flavored toothpaste give the dentist no option to not recommend this to the patient and chocolate lovers are happy with this as well. Unfortunately, it was a limited edition flavor by Close up.

Scotch Whiskey Flavored Toothpaste:

Now this is another flavor which will be loved by Whiskey lovers who would love to have the taste in their mouth early in the morning as well. This flavored toothpaste is Scotch Whiskey flavored by Six Proot, by the appearance of the tube it looks old and no clue if it is available presently.

Oreo Cookie Flavored Toothpaste:

Who does not like Oreo? and for people who are concerned about ruining their teeth by eating the cookies regularly can opt for this flavored toothpaste if it is real. We found it on the internet and cannot confirm the credibility of the toothpaste. But surely whoever got this idea nailed it.

Licorice Flavored Toothpaste:

This is one the most unique toothpaste flavors available by Marvis. The Licorice flavor is used in candies etc which is loved by most. This is going to be a treat to brush every morning with the flavor running through your mouth.


Coffee Flavoured Toothpaste:

Are you a lover of Coffee? I surely am one and who does not love bed coffee, but this toothpaste takes it a step further and now you can start your day with not just bed coffee but coffee flavored toothpaste to give you day the perfect start.

Bacon Flavored Toothpaste:

Bacon is one of the most admired food which people are mad about and if you are one of them do check out this Bacon flavored toothpaste named Mr. Bacon’s. It comes with its own tag line of “Makes your Breath Bacon Fresh!”.

Curry Flavored Toothpaste:

This is one the strangest flavors of toothpaste which one can think of, who would like to brush with a curry like tasting toothpaste early in the morning?

Honey Flavored toothpaste:

One of the sweetest flavors of toothpaste in the list which can make your day i.e if you love the taste of honey. Honey is said to be very beneficial to health as well, hope some of its properties are available in this paste as well and not just the flavor.

Cupcake Flavored Toothpaste:

Another Toothpaste flavor to satisfy your sweet tooth. A cupcake flavored toothpaste which comes with the tag of “Makes your Breath Frosting Fresh”.

Coca Cola flavored Toothpaste:

This is also one of a kind taste to satisfy your taste buds, to all the fans of Coca Cola soft drink now you can get the same tasting toothpaste which even comes with Ultra Cavity Protection.

Champagne Flavored Toothpaste:

This is one of the strangest flavors you can expect in your toothpaste. Champagne which is mostly used for celebrations, with this toothpaste flavor your celebrations start early in the morning starting with brushing with this flavor.

Blueberry Flavored Toothpaste:

One of the natural Fruit flavored toothpaste in the list, this blueberry paste is named Dental Spirit and make sure that you keep it away from any Bears around.

There are many strange and weird toothpaste flavors available in the market and do let us know in the comments which flavor do you love and if there are any other interesting ones which are worth mentioning in the list.

Article by Varun Pandula

I am Varun, a Dentist from Hyderabad, India trying my bit to help everyone understand Dental problems and treatments and to make Dental Education simplified for Dental Students and Dental fraternity. If you have any doubts feel free to contact me or comment in the post, thanks for visiting.

100 Bizarre and Strange National Dishes from around the world

May 14, 2018 Nationalfoody

From Bizarre and Strange Animal feces to Bat Soup, these weird foods are served and eaten proudly all over the world, and some are even consider National Dishes.

1. Century Egg – China

A Century Egg is a duck’s egg that is preserved in a mixture of ash, clay, and quicklime for several weeks. This causes the yolk and white to become a dark brown jelly. This strange food has a pungent aroma of sulfur and ammonia.

2. Balut – Philippines

This Bizarre and Strange food is Commonly sold at food bazaars in the Philippines, Balut is a developing duck embryo which is boiled inside its shell.

3. Bat Soup – Palau

One of Palau’s culinary highlights is Bat Soup, a savory broth that includes a whole, cooked fruit bat. The fur is chewed and sucked on to get the full flavors of the bat.

4. Verivorst with Mulgikapsad – Estonia

A Bizarre and Strange food eaten at Christmas time in Estonia is blood sausage. Verivorst is made with fresh pork, pig’s blood, and barley grains. The sausages are eaten with Mulgikapsad, a type of sauerkraut which is cooked with pork.

5. Mountain Chicken Dominica

Indigenous to Dominica, mountain chicken is actually an edible species of frog. Mountain chicken legs are typically coated in flour and fried until golden brown. Dominicans pair it with boiled green bananas and yams. These are called provisions.

6. Surströmming – Sweden

Deemed to be one of the most disgusting foods in the world, Surströmming is also the smelliest. These fermented Baltic herrings are soaked in brine which prevents them from rotting completely. How Bizarre and Strange is this?

7. – Scotland

Scotland’s bizarre national dish is Haggis, a flavorful pudding containing minced sheep organs. It is traditionally encased in the sheep’s stomach and boiled in water.

8. Escargot – France

A unique food to try is Escargot. These are land snails which are cooked in a sauce made of white wine, herbs, and butter. They are always served in their shells.

9. Casu Marzo – Italy

Casu Marzo is essentially rotting cheese. It is eaten along with the maggots in the cheese, which jump when they are disturbed. This unique Bizarre and Strange food is actually outlawed but can be found on the black market.

10. Fugu – Japan

Fugu is a venomous (Toxic Fish!) species of puffer fish which is prepared for consumption by trained and licensed chefs in Japan. It can easily kill a human, but the best chefs are able to prepare it with just a trace of the venom which tickles the tongue but is not enough to do serious harm to the eater.

11. Rocky Mountain Oysters – North America

Although it is named after shellfish, Rocky Mountain Oysters are actually deep-fried bull testicles. To make this strange food, the testicles are peeled and coated in a batter of flour and spices before frying.

12. Kaestur Hakarl – Iceland

Sleeper sharks are poisonous if eaten fresh, so Icelanders allow the flesh to ferment naturally, before being hung to dry for several months. This disgusting food smells strongly of urine due to the high ammonia content.

13. Escamoles – Mexico

This unique food is the perfect filling for tacos. Escamoles are the larvae of a venomous species of ant. They are harvested from the roots of agave plants which are native to Mexico. It is said that Escamoles have the consistency of cottage cheese and taste like nuts.

14. Crispy Tarantula – Cambodia

Deep fried tarantulas are a popular snack in Cambodia and are sold as street food. This weird snack first originated during the Khmer Rouge regime, when starving Cambodians used spiders as a source of food.

15. Jellied Moose Nose – Canada

Jellied Moose Nose is a Canadian delicacy. Moose noses are boiled in a broth of spices, then the meat and broth are allowed to set into a jelly. This weird snack is eaten cold.

16. Airag – Mongolia

Airag is a popular Mongolian beer which is made by fermenting mare’s milk. It is fizzy and slightly alcoholic.

17. Gaeng Kai Mot Daeng – Laos

This unusual recipe calls for a mixture of fresh ant eggs which are cooked in a soup. It reportedly tastes like shrimp. Ant egg soup is a seasonal delicacy in Laos.

18. Kopi Luwak – Indonesia

This bizarre gourmet coffee is produced from partially digested coffee berries. The digested berries are collected from the feces of Asian palm civets.

19. Ikizikuri – Japan

Japanese chefs have found a way to keep seafood alive while still preparing it for consumption. This weird food is sliced, seasoned and served alive while its heart still beats.

20. Mannish Water Soup – Jamaica

This unique recipe calls for goat offal such as intestines, head, feet, and testicles. This is then cooked into a hearty soup together with vegetables and spices.

21. Stargazey Pie – England

This strange food is a baked potato pie which features whole sardines or pilchards which are strategically placed so that their heads poke through the crust to seem as if they are looking at the sky.

22. Ceviche de Criadillas– Peru

Slices of frozen bull testicles are included in this strange variation of Peruvian ceviche. This ceviche is uncooked but lime juice is added which renders the flesh edible.

23. Feseekh – Egypt

Feseekh is sundried fish which is soaked in brine for about forty-five days. Although this gross food is an important part of Egyptian culture, it can be deadly due to botulism bacteria.

24. Fried Octopus Ink Sac – Greece

Primarily served in Kalymnos, this weird food is considered to be a delicious Greek delicacy. The octopus ink sac is carefully removed and boiled, before being deep fried.

25. Mopane Worms – Zimbabwe

One of the most unusual foods in the world is Mopane Worms. These caterpillars are gutted and sautéed with garlic and tomatoes in Zimbabwe. They are also fried and eaten as a snack. what a Bizarre and Strange thing to eat

26. Caviar of Santander – Columbia

This weird snack does not refer to seafood but to ants. Hormigas culonas is a species of ant which are harvested after heavy rainfall. Toasted and salted, they are commonly sold in Columbian markets.

27. Feijoada – Brazil

This popular black bean stew contains less appetizing pig parts such as the feet, tails, and ears. It originated from the slavery era in Brazil.

28. Khash – Armenia

Khash is a hearty winter soup which traditionally contains the feet or head of cows and sheep. It is flavored with plenty of garlic.

29. Curiles – Honduras

Curiles are a type of clam which produces dark, iron-rich blood. In Honduras, curiles are seasoned and served in a bowl of their own blood.

30. Sannakji – South Korea

Flavored with sesame oil, live octopus tentacles are sliced into small pieces and consumed while they are still wriggling.

31. Crocodile Paws – Singapore

Singapore is known for the consumption of crocodile meat, the most popular part is the paw. This strange food reportedly tastes like sea cucumber when cooked in vegetable sauces.

32. Crack Conch with Peas and Rice – Bahamas

This weird recipe calls for the succulent flesh of a giant sea snail called queen conch. The shell is cracked to remove the flesh, which is then battered, fried and served with peas and rice.

33. Cobra Heart Shots – Vietnam

One of the most bizarre foods can be found in Vietnam. Here, live cobra snakes are killed for their blood and hearts. Fresh cobra blood and vodka are served in shot glasses, along with the beating heart of the reptile. How Bizarre and Strange is that?

34. Goong Ten – Thailand

Goong Ten is Thailand’s famous raw shrimp delicacy. Also called Dancing Shrimp, the small crustaceans are served alive and tend to jump and writhe in the serving bowl.

35. Palolo – Samoa

Every year, Samoans harvest these spawning coral worms from the sea. This bizarre food is fried with eggs, baked into bread, eaten with toast and is even enjoyed raw.

36. Drisheen – Ireland

A traditional variety of blood pudding, Drisheen is made from a mixture of cow, pig and sheep’s blood. This bizarre food has a gelatinous consistency and is usually paired with tripe.

37. Del, Jigar, and Gholveh – Iran

Roasted kabobs of heart, liver, and kidneys are one of Iran’s most bizarre foods and they are the most popular street food in market squares and food bazaars.

38. Blood – Kenya

Kenya’s Masaai tribe consumes fresh cow’s blood with milk. This strange food is a staple part of their diet.

39. Nsenene – Uganda

Nsenene are bush crickets which are fried and eaten in Uganda. This bizarre food reportedly tastes like popcorn.

40. Czernina – Poland

This gross food is actually a Polish soup which is made from goose or duck’s blood.

41. Bat curry – Seychelles

To prepare one of Seychelles’ most unusual foods, large flying foxes (a type of fruit bat) are soaked in vinegar and then cooked in a coconut curry sauce.

42. Huhu Grubs – New Zealand

These delicious larvae are endemic to New Zealand and are consumed raw or cooked. This weird food is specially prepared for the Hokitika Wild Food Festival.

43. Bird’s Nest Soup – China

This unusual food is a Chinese delicacy and is made from the swiftlet nests which contain a fair amount of flavorful bird saliva.

44. Huitlacoche – Mexico

This strange food refers to corn cobs which have developed a fungus. The diseased corn is eaten in soups or quesadillas and it is reported to have an earthy taste.

45. Rabo Encendido – Cuba

This strange food is a rich stew made from the tails of oxen.

46. Ackee and Saltfish – Jamaica?

Ackee is a bizarre fruit which is poisonous if eaten unripe. The yellow aril of the mature fruit is used in the preparation of Jamaica’s national dishes a savory stir-fry called Ackee and salted fish.

47. Turtle Jelly – Hong Kong

Made from boiling turtles in herbs for several hours, this bizarre food is considered to contain medicinal properties.

48. Pabellon Criollo – Venezuel

Although beef is the main choice of meat in this national rice and bean dish, Venezuelans also use capybara meat especially during Lent, as Venezuelans consider this large rodent to be a tasty meat substitute.

49. Chuños – Bolivia

This weird food is made by naturally freezing and thawing potatoes on blankets of straw for several days, then trampling them by foot to remove the skins.

50. Cuy – Ecuador

Roasted guinea pig or cuy is one of Ecuador’s most unusual foods.

51. Bread Soup – Latvia

The main ingredient in this bizarre food is stale rye bread, which is crumbled and cooked in a thick brown soup, together with dried fruit, spices and water.

52. Karoo Roast Ostrich Steak – Swaziland

The recipe for Swaziland’s national dish calls for giant slabs of fresh ostrich meat, which are marinated and flash fried.

53. Banana and rice – Somalia

Ripe banana slices are typically eaten together with cooked rice and pasta dishes in Somalia.

54. Kibbeh Nayeh – Lebanon

Lebanon’s national dish is Kibbeh but another variation of this bizarre food contains uncooked lamb and beef.

55. Caltabos – Romania

This unusual food is a Romanian sausage made from minced pig organs, particularly the liver.

56. Chaprah – India

This strange food is a savory Indian chutney which is made from dried red ants and their eggs.

57. Cow’s Tongue – Guatemala

Guatemalans prepare this bizarre food by cooking it in a stew containing olives, capers, and tomato sauce.

58. Spam Musubi – Hawaii

Spam Musubi is a nori-wrapped roll containing a slab of grilled Spam and sticky rice. Hawaiians invented this strange food due to the influx of Spam to the islands.

59. Pickled Herring Salad – Germany

One of Germany’s most unique foods is Pickled Herring Salad which is made by tossing the pickled herrings with onions, pickles, and sour cream.

60. Salo – Ukraine

White pork fat also, called Salo or lard, is one of Ukraine’s national dishes and it is eaten raw or cured.

61. Pig’s Blood Rice Cake – Taiwan

This weird snack is made from pig’s blood, rice, and spices. It is molded onto a stick before being boiled and coated in a mixture of crushed peanuts and coriander.

62. Stuffed Camel – United Arab Emirates

Also listed in the Guinness Book of World Records as the world’s biggest meal, this strange food is made by stuffing the carcass of a camel with lamb, chickens, fish, eggs, and rice. The entire thing is roasted and served at weddings.

63. Kokorec – Turkey

This weird food is prepared by stuffing goat or lamb intestines with a combination of minced animal organs before roasting it. It is sliced and served on half a baguette.

64. Rosquillas – Nicaragua

This weird snack is a traditional Nicaraguan cookie which contains pig and beef lard.

65. Boiled Locusts – Iraq

Eaten predominantly by the Bedouin peoples of Iraq, female locusts are boiled, dipped in salt and eaten. This bizarre food reportedly has a flavor similar to green vegetables.

66. Bofe – Panama

This bizarre food is a savory mince of cooked cow’s lung.

67. Palusami – Kiribati

Palusami is Kiribati’s most bizarre food, which is prepared by wrapping taro leaves into a little package and stuffing it with coconut cream and onions. This is baked in a traditional earth oven.

68. Shashuka – Libya

Usually served for breakfast, this unique food is made by poaching eggs in a spicy stew made of tomatoes and dried meat such as lamb or beef.

69. Octopus Curry – Mauritius

Octopus tentacles cooked in a spicy curry sauce is considered to be the national dish of Mauritius.

70. Chorizo de Teror – Canary Islands

A unique food to try is Chorizo de Teror, a type of Canarian sausage which is strongly flavored with garlic and leads to an unavoidable case of bad breath.

71. Lap Lap – Vanuatu

This bizarre food is a type of baked casserole made from grated root vegetables. Some variations include flying fox, a large type of fruit bat.

72. Dormouse Goulash – Croatia

Another unique food to try is Gulas od Puh, a hearty mouse stew which is so popular in Croatia, there are dormice festivals held every year to celebrate this bizarre food.

73. Carbonnades Flamandes – Belgium

A bizarre dish served in Belgium is Carbonnades Flamandes which is a hearty stew made of beef and beer.

74. Smalahove – Norway

This bizarre food is a smoked sheep’s head which is boiled for several hours. Diners are served half a head and typically begin eating the eyes and ears first.

75. Boshintang – North Korea

This unusual food is a savory soup which primarily contains dog meat.

76. Rattlesnake – United States of America

Although venomous, rattlesnakes are one of America’s strangest foods. The reptile is deep-fried, baked, stewed or roasted on skewers.

77. Bear Meat – Finland

This unusual food is popular in Finnish cuisine. Diners can try this unique food in a variety of ways such as in meatballs, steaks, and burgers. Bear meat is also sold in a can.

78. Souse – Trinidad and Tobago

This bizarre food is made by pickling boiled chickens’ feet in a spicy broth of lemon juice, onions, hot peppers and cucumbers. Pigs’ feet are also made into souse.

79. Bajan Black Pudding – Barbados

This bizarre food is made by stuffing pigs’ intestines with a mixture of mashed sweet potato and pigs’ blood.

80. Lamprey Stew – Portugal

This strange Portuguese food is made by marinating and cooking sliced lampreys in their own blood.

81. Rooster Cockscomb – Spain

In Spain, this bizarre food is known for its arthritic and skin healing properties. The red cockscombs from rooster heads are either cooked into rice paella or in a stew.

82. Aqutak – Alaska

This weird snack is a type of ice cream that is enjoyed by Eskimos. Served cold, it is a mixture of whipped animal fats and berries. Fat from moose, caribou or seals are normally used to prepare Aqutak.

83. Kuyrdak – Kazakhstan

One of Kazakhstan’s most unique foods is Kuyrdak. It is prepared by boiling the organs (hearts, livers and kidneys) of horses, cows and sheep.

84. Tree Mutton – St. Kitts and Nevis

Tree Mutton refers to the meat of the Vervet Monkey. This bizarre food reportedly tastes like mutton when cooked.

85. Duruka – Fiji

Duruka are unopened sugar cane blossoms. This unique food is commonly known as Fijian asparagus and is usually curried, roasted over an open fire or consumed raw.

86. Mud Cakes – a Bizarre and Strange food of Haiti

This weird food, locally called ‘galette,’ is a small pancake made of clay soil, water, and sometimes salt or margarine. Newly made mud cakes are hardened under the sun and typically eaten by the poor.

87. Stir-Fried Hornets – Bhutan

This unique Bhutanese delicacy is prepared by stir-frying hornets with garlic and ginger.

88. Träipen – Luxembourg

Träipen is a type of sausage which is made with cabbage, minced pig’s head, pig’s blood and along with other offal such as lungs, kidneys, and tongue. It is fried and eaten with apple sauce.

89. Grilled Rat is a Bizarre and Strange food from East Timor

In East Timor, whole rats are gutted and cleaned of fur, then grilled over an open fire.

90. Baak Bpet – Thailand

Marinated in soy sauce and then deep-fried, duck beaks are one of Thailand’s most unique street foods.

91. Swikee – Indonesia

This strange food is actually a savory dish made with frog legs.

92. Langue de Boeuf – France

This unusual food is actually the tongue of a cow. It can be cooked in several ways, usually boiled or in a stew.

93. Kokë Quenji – Albania

This unusual food is served to the guest of honor at the dinner table in Albania. It is a whole, spit-roasted lamb’s head. The brains, cheeks, tongue and chewy cartilage are consumed with white bread.

94. Kitfo – Ethiopia
This bizarre food is raw minced beef which is seasoned with chili peppers and butter.

95. Elephant Soup – Burundi
This unusual dish is prepared by boiling sun-dried elephant meat into a savory soup.

96. Cazuela de Llama is another Bizarre and Strange food from Argentina

This strange food is an Argentinian casserole made with llama meat.

97. Puffin Heart – Iceland
A unique food eaten in Iceland is the heart of a freshly killed puffin. The bird is killed, skinned and sliced open. Most importantly, Icelandic hunters eat the heart while it is still warm.

98. Kiviak – Greenland
Kiviak is prepared by fermenting whole auk birds in a bag made of seal skin. The birds are covered in seal fat and left to ferment for 3-18 months. This bizarre food is served on special occasions and reportedly tastes like matured cheese.

99. Witchetty Grubs – Australia
These moth larvae are rich in protein and are largely eaten by the Aborigines people of Australia. They are eaten either raw or roasted and taste like scrambled eggs.

Jelly Belly’s Grossest Beans, Ranked by Flavor

I love jelly beans, they are my favorite type of candy. Any flavor, anytime if you’ve got a bean I’m down. So, why did I do this to myself?

For those of you that don’t know, Jelly Belly’s “Bean-Boozled” is a set of jellybeans where the beans come in pairs. They look exactly the same, but one bean is a normal, commonly available flavor like lime while its twin is something weird and super-nasty, like boogers.

I, for some reason, thought it would be a good idea to sit down and try them. Not all of them, no—just the gross ones. I have no idea what I was hoping to achieve, but here they are, in order from kind-of-alright to absolutely disgusting: all ten of Jelly Belly’s Bean-Boozled jelly beans. Here’s hoping you can find some joy in my pain.

10. Toothpaste

Out of all the jellies, this one was definitely the most palatable. After trying all the other beans multiple times to peg their tastes, this one was like a light at the end of the tunnel since it was the only one that didn’t make me feel like puking out my insides once I’d swallowed it.

The bean tasted exactly like Aquafresh. When I say exactly, I mean it tasted exactly like it. It was uncanny. To that end, I could see using this bean as a mint in a crisis. But then again, if I’m relying on jelly beans to stay minty-fresh, I clearly have larger problems.

9. Stinky Socks

This one confused me a little. How does one discover the taste of stinky socks, let alone stuff it into a jellybean? Do you just make it taste how the socks smell? Is that even possible?

This bean answers none of those questions. It smelled awful—just like stinky socks, even—but it didn’t really have a taste, aside from a vaguely fruity undertone. But, who knows, maybe my stinky socks were vaguely fruity this whole time, and I just wasn’t daring enough to taste them and see.

8. Lawn Clippings

This bean tastes like grass. Really musty grass. It’s a little hard to describe, actually. I mean, it tastes like musty grass, but it’s also a little fruity and the flavors almost cancel each other out, but that mustiness is always there. It hit me especially hard at the end. I was actually fine until I swallowed it, at which point I wanted to gag.

7. Baby Wipes

For this one, I really just wanted to ask why. Why baby wipes? I mean, I understand really gross flavors like dog food or barf, but why baby wipes? They’re not especially disgusting until they’re dirty.

Is it the smell? It must be, because these beans smelled exactly like baby wipes, and it not appetizing. In terms of taste, they tasted like what you would get if you coated a piece of celery in cinnamon-flavored gum. And, well, I hate celery, and I hate cinnamon-flavored gum, so I hate this bean.

6. Skunk Spray

After seeing, and smelling, this flavor, I decided that the people at Jelly Belly just wanted to cause me as much pain and distress as possible. But, after actually tasting this one, I feel like they could have done worse. It’s terrible, don’t get me wrong—it tastes like super-salty black licorice—but for a flavor called “skunk spray,” it wasn’t as gross as it could have been. But it was still really, really nasty.

5. Barf

Out of all the beans, I dreaded eating this one the most. When I first opened this can of horrors, there was an especially disgusting scent coming from it.

After picking up this bean, I realized that it was the source. Out of all the one hundred-odd beans, it was this flavor’s stench that rose to the top. I cried a little. I cried even more after eating it. It was as salty as the skunk spray bean, but it was also really sour. I had to reevaluate my life choices after eating this one.

4. Booger

This one actually looked as bad as it tasted and, believe it or not, it tasted more vomit-y than the barf one. The basic taste of this bean is mucus. Imagine what the dried up, crusty, yellowed snot around your five year-old cousin’s nose tastes like and you have this bean. Ew. I know.

3. Moldy Cheese

This bean just tastes old. Like, old-gummy-bear-found-in-the-sofa-cushions old. I don’t know how they packed so much age into a jelly bean, but they did it. By God, did they do it. And, on top of that, it doesn’t taste like cheese at all. Instead, it tastes a lot like…celery. How does that happen?

2. Rotten Egg

The smell one this one was unbearable—almost as bad as the barf bean—and the color didn’t exactly inspire any confidence, either.

As soon as I put it in my mouth I could taste it. It was so awful. I almost couldn’t bring myself to chew the thing. But I did. And I regretted it immediately. The complete taste of this bean is a lot like greasy eggs and…celery.

At this point I started to think that my mouth couldn’t handle especially bad flavors and so it just bounced back to the worst taste it already knew: celery. But even that doesn’t help me when I’m choking on rotten egg-flavored beans.

1. Canned Dog Food

I honestly wasn’t expecting this one to be that bad, so I was genuinely shocked when it turned out to be the worst of the bunch. Worse than barf, worse than moldy cheese, and waaaay worse than stinky socks. I couldn’t believe it. It was like eating peanut butter mixed with mud, and it was every bit as pasty, too.

And, added bonus, the taste lingers forever. A good four hours after I’d eaten this thing I was still gagging on the taste in my mouth, and it’s not like I wasn’t trying to get rid of it—I must have downed, like, eight bottles of water trying to get rid of it, but it would not leave. Pain. There was only unending pain.

I grabbed some Tabasco sauce, hoping that heat would drown out the flavor. But wait…

Flustered, I pour myself a drink, a Strawberry Daiquiri, hoping to flush the taste of not only the dog food jellybean, but the spicy, carrot-y flavor of the “Tabasco sauce.” But, alas:

15 of the World's Most Bizarre Toothpaste Flavors - Recipes

Happy National Jelly Bean Day, everyone!

Jelly beans have long been one of America’s favorite candies. With so many fruitful flavors to choose from, every handful promises a unique, mouth-watering experience. But what happens when that handful becomes unpredictable? What happens when that handful can potentially consist of flavors like “vomit” or “boogers”?
Over the years, Jelly Belly – a popular candy company and the world’s most popular producer of jelly beans – has started incorporating some very disgusting flavors. From their Harry Potter Bernie Botts flavors to their BeanBoozled line of jelly beans, there’s definitely a risk that any handful of Jelly Bellys you take could end up making your stomach turn.

Here are the most disgusting flavors of Jelly Belly Jelly Beans, broken down into two categories: Harry Potter Bernie Botts flavors and BeanBoozled flavors:

10 Worst Harry Potter Jelly Belly Flavors:

* For those of you who are unaware, BeanBoozled Jelly Bellys are sets of two jelly beans that look the exact same but have completely different tastes. For example, the peach Jelly Belly looks the exact same as the barf Jelly Belly – so there’s no way of knowing which one you’re about to eat).

1. Barf, 2. Pencil Shavings, 3. Moldy Cheese, 4. Baby Wipes, 5. Skunk Spray, 6. Canned Dog Food, 7. Rotten Egg, 8. Centipede, 9. Toothpaste 10. Booger

Yes, all of the BeanBoozled flavors made our list, because they’re all very disturbing flavors.

Have you tried any of the gross Jelly Bellys? If so, which was the worst?

If you want to know the best cupcake shop in any major city in America, just ask Angela. This girl knows her sweets, and she isn't shy about letting you know that your german chocolate cake needs more chocolate. If you want to find Angela on any given day, she's probably looking up reviews to decide where to grab lunch, or in her downtime, binge-watching the latest 'it-series' on Netflix.


Andrew prepares ethnic dishes. Watch the webisodes and cook them in your own kitchen..

Sweet and Sour Bangkok-Style Quail with Red Chiles

Photo by: Jouko van der Kruijssen

Andrew Zimmern puts his own spin on a "sweet and sour" classic.

Crab, Crayfish and Andouille Gumbo

Try this deliciously spicy crab, crayfish and andouille gumbo recipe from Andrew Zimmern.

Mac 'n' Cheese

Try this twist on classic macaroni and cheese with custard cheese sauce and bread crumbs.

Braised Rabbit in Red Wine

A tender rabbit braised in red wine and served with a chimichurri sauce is a popular dish in Argentina.

Roasted Red Snapper

This recipe includes homemade chorizo, and it's inspired by Mexico's diverse regional and ethnic cuisine.

Miso-Glazed Black Cod

This popular dish features delicate black cod infused with rich sake and miso, making it delicious and healthy.

Bittersweet Lemon Puddings

This delightful lemon dessert is both cakey on top and spongy on the bottom. It's a proper English pudding.

Black Bean Chili

This Southwestern-inspired chili recipe combines yummy black beans and a pork shoulder braised in dark beer.

Lamb Dumplings

Fresh lamb is the centerpiece for this Mongolian recipe for dumplings served with a thick yogurt sauce.

Beef and Lemongrass Skewers

These Cambodian-inspired beef and lemongrass skewers are served with an addictive peanut dipping sauce.

Tom Kha Gai

This Thai soup, made with coconut milk, mushrooms and tender pieces of chicken, is so easy to make.

Asopao de Pollo y Mariscos

This hot dish brings out the best in "Floribbean" cooking, combing chicken, shrimp and rice.

Crispy Shrimp With Dipping Sauce

Go Sulawesian! Try Andrew's recipe for this wok-tossed dish and spicy dipping sauce.

Red Cabbage and Sausage

Traditional sausages, beets and red cabbage are hearty flavors of classic German fare that bring this dish to life.

Spare Ribs With Black Beans

Try delicious Chinese-style black bean spare ribs that are easy to to cook. Get cookin'.

Hotel Saigon Beef Rolls

Made with beef and grape leaves, this is classic Vietnamese fare, combining sweet, sour, salty and bitter tastes.

Delhi Saag Paneer

This well-known Indian dish is a flavorful vegetarian main course or side dish that's easy to prepare.

Detroit-Inspired Pumpkin Pie


Andrew whipped this recipe out after his trip to the Motor City. It's a delicious pumpkin pie inspired by his visit to Love's Pies, located in Detroit's Eastern Market.

Japanese Pan-Roasted Duck Breast

Boneless duck breast prepared "yakatori" style in a sweet, thick and rich soy-sauce mixture.

Vietnamese Spicy Tuna Salad

This recipe combines healthy Vietnamese cuisine with today's craving for spicy, vibrant flavors.

Sweet and Sour Bangkok Chicken

This Thai-influenced entree features chicken and vegetables prepared with a range of international flavors.

What is a chewing gum basically?

The five basic ingredients of chewing gum include gum base, color and flavors, sweeteners, preservatives and softeners. It is the gum base that gives chew effect to chewing gums. With the increase in demand for gums across the world, several chewing gum manufacturers have come up with a wide range of flavors.

This popular chewing stuff has also entered into the oral hygiene category. The market is loaded with an assortment of gums that promise to give healthy mouth, whiten teeth, remove germs and give fresh breath. Chewing gums are the most popular stuff used by people to remove offensive breath and have fresh breath. Some of the gums are also sugar-free for the health conscious ones. Chewing on gums is also known to reduce calories and enhance concentration.

13 Offbeat Ancient Recipes from Around the World

Die-hard foodies, rejoice! Thanks to the fact that humans have loved to write about food since, well, we invented writing, there are collections around the world of ancient recipes. Long before all the 21st-century trends in gastronomy, pretty much all food was farm to table. But in the undemocratic ways of old societies, the most elaborate dishes were usually those prepared for rulers and warlords.

Although archaeologists and linguistic experts have found evidence of recipes—or at least methods to prepare food—dating back thousands of years, most cookbooks are more recent (but still centuries-old) inventions, particularly in areas of the world without a long written history. Combined with ideas of globalization in food production and consumption, these modern cookbooks, according to anthropologist Arjun Appadurai, “belong to the humble literature of complex civilizations. They reflect the boundaries of edibility and the structure of domestic ideology.”

Following are 13 recipes gathered from different times, places, and cultures to give you a taste of some of the more offbeat meals (and one toothpaste) from the past.


Sure, the Aztecs are best known for their xocoatl recipe—a chocolate drink that impressed European explorers. Less well known, though, is that they occasionally ate human flesh. In a 1629 treatise on “heathen superstitions,” Spaniard Hernando Ruiz de Alarcón wrote about tlacatlaolli, or human stew. He notes that they cook the corn side-dish first and put a bit of the meat on it. The meat itself was curiously devoid of chiles and only seasoned with salt. There is archaeological evidence of human barbecue associated with the much earlier Olmec civilization as well. When archaeologists noticed the odd yellow color of the bones, they analyzed them and found that they had been cooked at low heat with annatto, or pipián, or chilis. Although cannibalism is a worldwide phenomenon that people engage in for a variety of reasons, some of our earliest evidence of “recipes” with human as a choice ingredient comes from Mesoamerica.


From the cookbook of Apicius, a 4th-century CE text that represents recipes from numerous elite cooks passed down through the years, comes vulvulae botelli. To make this dish, you mix pepper, cumin, leek, roux, and pine nuts, and add it to what was considered a great delicacy in ancient times: pig vulva. Stuff that mixture into a sausage casing, boil in broth, and serve with dill and more leeks.


Although no official recipe exists for this, Spartan warriors were known to eat melas zomos. To make it, combine pork, salt, vinegar … and lots of blood. Ancient writers joked that this was a pitiful diet but also thought it made the Spartans brave. Black soup was served with figs and cheese.


Eating roast guinea pig (cuy) goes back at least 5000 years to the ancestors of the Incas. The site of Machu Picchu revealed guinea pig teeth in caves, suggesting that cuy was eaten during funeral rituals.Cuy has been also found mummified with human burials, and the creatures are even depicted on ancient pottery. Although several recipes for cuy can be found today, it’s hard to pinpoint the oldest recipe. Jesuit scholar and traveler Bernabé Cobo wrote in the 17th century that cuys were stuffed with hot peppers and river pebbles, and sometimes mint and marigold, then turned into a stew called carapulcra.


Still consumed today in Iceland, hakarl is fermented shark meat. A big problem with shark meat is that it contains cyanide, and needs to be cured in order not to be poisonous. Although fish are more commonly cured and preserved through a salting process, the story goes that there was not enough wood in early Iceland to boil water to make enough salt. Sharks are mentioned in the Icelandic sagas (written in the 13th–14th centuries about the origins of the country in the 9th–10th centuries), and hakarl became popular by the 14th century. The recipe is not complicated: Bury the shark meat in the ground near the shore until the meat becomes squishy … kinda like how you can make moonshine from peaches. Hakarl is often eaten while drinking Brennivin, a strong Icelandic liquor.


The oldest cookbook ever found is a three-piece clay tablet dating to about 1750 BCE—the time of Hammurabi—and is in Akkadian. The tablet contains 40 recipes written in cuneiform script, most of which have just a few ingredients but complicated instructions. In short, to make partridges, you would remove the head and feet, then clean the birds inside and out. To a pot, add milk, fat, rue, leek, garlic, and onions, along with the birds. After poaching, make a soft dough with grain and more leeks, onions, and garlic, and split it in two. Place one disk on the cooking plate, then the bird, then bake in the oven. Serve with a bread disk on top of the partridge-in-a-bread-bowl. And if you want an accompaniment, perhaps try some spleen broth, which consists mostly of water, fat, salted spleen, and milk, to which you can add bits of bread, onions, mint, leek, and blood.


In the late 19th century, European colonists in Australia began writing cookbooks. Most of these mainly included recipes that were “antipodean” takes on northern hemisphere food with local ingredients substituted. But a few included recipes learned from indigenous Australians, which were passed down through oral tradition. In an 1895 cookbook, author Mina Rawson notes that many colonists are disgusted by the idea of eating white wood grubs (wood-eating moth larvae) favored by the locals, but she compares the soft morsels to oysters. Rawson recommends parching them on a flat stone over a fire. And in a later cookbook, a recipe for nyoka (crabs) is written down based on indigenous tradition. The crabs are roasted over the fire. When they turn from green to orange, they're done. Interestingly, nyoka traditionally were forbidden for women during their monthly period, lest someone get bitten by a snake or eaten by a shark.


The Hopi of North America are fairly well known for piki, a blue corn pancake. The tradition of eating piki goes back at least 500 years. One recipe recorded by anthropologists after interviewing the Hopi is as follows: Place a thin layer of blue cornmeal, ash, and water on a hot, flat stone that has been greased with sheep spinal cord, and put it over a fire created from juniper and cedar wood. Because piki takes a long time to make from scratch, its creation is seen as an art, and the food is often used ceremonially. For a contemporary take on the recipe, try this one out.


This recipe for a multigrain bread with a twist comes from the Old Testament, Ezekiel 4:12. For this, you would put wheat, barley, beans, millet, and lentils in a storage jar and make bread from the mixture. But the key part of this biblical bread is that you have to bake it—while people are watching—over a fire made with human feces. Oh, and you’re supposed to eat it while lying on your side. Chances are that the so-called Ezekiel bread you can find in some modern grocery stores was not cooked according to historical tradition. Here’s a modern take on it.


One of the earliest English language cookbooks is The Forme of Cury, compiled in Middle English by a chef to King Richard II. The digitized version of the cookbook was put online a few years ago and has Medieval gems such as furmente with porpeys—porridge of porpoise. To make this, grind wheat in a mortar, then wash and boil it with almond milk until thick. Put the porpoise in a dish with hot water or, if it’s salted, serve as is. Add saffron to the porridge and serve along with the poached or salted porpoise. Mmm, tastes like pig-fish (which is what the Latin origin of porpoise literally means).


In the 10th century, Ibn Sayyar al-Warraq compiled the earliest known Arabic language cookbook, which was presumably used to cook for the caliphs, or ruling elite. One of the many recipes is for camel stew prepared with binn, a sauce made from fermented bread. To make this dish, cut the camel meat into strips, including the hump. Cook the meat, minus the hump, in a pot over the fire until the moisture evaporates. Then add crushed onion, salt, and the hump. Fry and season with vinegar, black pepper, coriander, caraway, fennel, and binn. The fermented bread sauce is pretty easy to make: You leave out bread until it gets good and moldy, then mix with water for a tasty sauce. As a bonus, the cookbook includes instructions for making medicinal foods, like asparagus, in such a way that they enhance sexual intercourse. For this one, boil the asparagus, and season with olive oil and fermented sauce. Then make an accompanying drink of the asparagus liquid, honey, cilantro, rue, aniseed, and black pepper.


South Indian king Someshvara III wrote down in Sanskrit a text called the Manasollasa in the early 12th century CE. In this large volume, the king explains everything from politics to astronomy to food. The Manasollasa, while not specifically a cookbook, provides us some of the earliest evidence of what Indian cooking was like before the introduction of New World chilis. The book contains an interesting recipe for black rats. To prepare, fry in hot oil until the hair is removed. Wash, then cut open the stomach, cooking the innards with gooseberries and salt. Sprinkle the cooked rat with more salt, and serve with yellow curry and cumin-scented rice.


Don't forget to brush your teeth after an adventurous meal. The ancient Egyptians didn’t write down their recipes, or perhaps the recipes didn’t survive events like the fire in the Library of Alexandria. But since the Medieval shorthand for recipe——survives into modern times in the form of prescriptions, here’s an old Egyptian recipe for toothpaste. You’ll need one drachma of rock salt (1/100 oz.), two drachmas of mint, one drachma of dried iris flower, and 20 grains of pepper, crushed and mixed together. This recipe was found written in ink on papyrus among documents in the basement of a museum in Vienna in 2003. While the formula has been called “pungent,” it is at least a considerable improvement over the Romans’ use of urine.

If you end up trying any of these offbeat ancient recipes, let us know in the comments!


Once Queen Elizabeth II dies, the people of Britain are banned from being funny on public television – seriously. BBC isn’t allowed to air anything humorous for the 12 days between her death and funeral. In the event of the queen’s passing, BBC will immediately stop what they’re doing, make the announcement of her death, and start airing the documentaries about the Queen’s life that have been pre-recorded. The station even has black suits and ties ready to be thrown on at a moment’s notice.

Watch the video: The. Is Run by a Financial Oligarchy: The Ruling Elite, Money u0026 the Illusion of Progress 1993 (July 2022).


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