The 100 worst foods in the world are revealed

One culture’s kitchen trash may be another’s sought-after treasure, but according to users of a food website, there are plenty of dishes that shouldn’t even be on the table.

Taste Atlas has released its annual list of the 100 worst-rated foods on the planet — and even for a journalist who’s had bull testicle soup and 17-year-old cicadas, many of the offerings sound too disgusting to contemplate .

Ranked based on 335,106 ratings from the site’s users, the dismal results are said to be rigorously vetted to filter out “world, nationalist or local patriotic evaluations”, said the editors.

Ralph’s thought-provoking summary is apparently not meant to be seen as the “final, global conclusion,” according to the site, which insists the list exists to “promote great local food” and “instill pride in traditional cuisine,” while encouraging readers to be curious about dishes they have not tried.

However, many will agree that some of the entries are enough to push even the most Kevlar-bellied epicure to the limit.

Grab your barf bag—here are the top ten gourmet deals from the stomach-churning list.

Blodpalt (Lapland)

Want to know what Santa eats the other 364 nights of the year? Most likely less cookies and milk, more this Dracula-evoking rye or barley flour dumpling topped with animal blood—a delicacy in Old Saint Nick’s original stomping grounds.

Think blood sausage combined with a label. If you dare.

While traditionally infused with reindeer blood, modern regional varieties contain pig blood and other types of animal plasma.

“They are sometimes filled with a mixture of fried onions and diced bacon and are usually cooked in flavorful broths,” writes Taste Atlas. “Blodpalt dumplings are usually enjoyed as a side dish accompanied by fried bacon or pork, butter and berry jam.”

Hakarl (Iceland)

Fermented foods rank high on the human palate’s blacklist, but perhaps none are as delicious as Iceland’s national dish, which stars the cured meat of a Greenland shark — the world’s oldest species, according to Atlas Obscura.

The Vikings invented this dish after burying the toothy predator underground for weeks to cleanse it of toxins and make it edible. They would then exhume the buried shark and hang it to age it even more.

This process combined with the fish’s uric acid gave it a flavor profile best described as blue cheese with an aftertaste of urine.

While the dish is now fermented in a vessel rather than in soil, it still retains its tangy essence. It’s perhaps no wonder that the late gastronomist Anthony Bourdain described the dish as “the single worst-tasting, most disgusting, horrible thing.”

Fortunately, adventurous eaters can nullify Hakarl’s essence with a shot of Brennivín, the local grog.

Bocadillo de Sardinas (Spain)

A Spanish sandwich filled with canned sardines is the new “it” food on TikTok. It is generally served in the local baguette style (barra de pan) that is sliced ​​lengthwise and topped with peppers, tomatoes, cilantro, lettuce, onion, avocado, olives, hard-boiled eggs, mayonnaise, mustard, sour cream, mushrooms, sautéed vegetables, and olive oil.

The Taste Atlas didn’t specify why this canned fish dish is so maligned—sardines are more popular than ever outside of Europe, where they’ve always been a favorite.

Czech Bread Soup (Czech Republic)

This traditional Czech soup is made with a combination of stale bread, water, onions and spices in a delicious broth with various root vegetables that are sometimes thickened with eggs.

We’re not sure why this nutritious repast got blacklisted – maybe check it out yourself before you judge.

Yerushalmi kugel (Israel)

This dense Jerusalem-style casserole served on Shabbos and various Jewish holidays dating back to the 1700s is made from egg noodles brushed with a mixture of olive oil and sugar seasoned with lots of black pepper. You probably won’t eat the whole pan, but it’s unclear what makes this dish so inedible.

Thai Fish Gut Soup (Thailand)

This dish requires some serious intestinal fortitude – get ready to eat the fermented fish innards, served in a charred curry paste made from chillies, galangal, turmeric, shallots and lemongrass.

Just in case the fish offal wasn’t weird enough, there’s also plenty of dried shrimp paste.

No courage, no glory.

Luther Burger (USA)

The United States is a Dr. The veritable Moreau in the realm of artery-clogging fast food combos – Double Big Mac, anyone?

One of Frankenfoods’ unhealthiest meals is this cheeseburger topped with bacon and other ingredients — backed up by two glazed donuts.

It contains over 1000 calories.

One could argue that the brutality of this dish has since been surpassed by this souped-up version that contains eight donuts and more than three times as many calories.

Jelly Eels (UK)

In the years before toothy bears, Cockneys in London were subsisting on eels that were chopped up and boiled until gelatinous.

They were a cheap and readily available snack – due to the abundance of creatures in the River Thames.

This eel jelly is often seasoned with white pepper and vinegar to accentuate the flavor, which many have compared to pickled herring.

However, they apparently make a lot of people squirm.

Chapelle

Is such a crime boring?

This Patagonian bread is about as spartan as a dish can get—not that there’s anything wrong with that. It contains only two ingredients, potatoes and flour. Traditionally, it is steamed in a hole in the ground called a curanto, but it can also be fried or baked.

This versatile carbohydrate can be “eaten on its own as a snack or can be used as an accompaniment to stews and meat dishes,” describes Taste Atlas.

Aginaras Salad (Greece)

It might seem strange that something as harmless as Greek salad would be listed among the most hated foods, but there you have it.

As they said in ancient Greece, don’t kill the messenger.

This concoction, which comes from Crete, consists of artichokes that are chopped and boiled in a mixture of water and lemon juice.

These pangolin-like vegetables are then chopped, halved, massaged with lemon and then coated in lemon juice, olive oil, mustard and garlic.

A sprinkling of chopped dill, salt and pepper completes the dish.