Delicious Despite The Funk
Some foods make you second-guess yourself before the first bite. The smell might be funky, strong, or downright strange, but the flavor is pure magic. It’s like your senses are playing tricks on each other, and taste always wins the battle. These foods prove that aroma isn’t everything. Wondering which wonderfully weird eats smell questionable but taste surprisingly delicious once you give them a chance? Let's dive in!
1. Fish
Fish can smell far stronger than it tastes. Compounds like trimethylamine create that sharp aroma, yet fresh, well-prepared varieties offer clean, delicate flavor. From salted cod’s briny depth to sardines’ mellow richness on toast, skilled cooking transforms the ocean’s funk into mild, savory perfection worth savoring.
Haydn Blackey from Cardiff, Wales on Wikimedia
2. Durian
How can a fruit notorious for smelling like sewage and rotten onions earn the title "King of Fruits"? The answer lies in durian's paradoxical nature: beneath that sulfurous stench hides a creamy, custard-like sweetness with almond notes, though its pungent reputation often overshadows it.
3. Durum Wheat Pasta Water
When boiled, pasta water can give off a faint starchy odor that’s not exactly appetizing. But that cloudy liquid transforms sauces—binding oil, cheese, and herbs into silky perfection. It’s the unsung hero of Italian cooking that tastes far better than it smells.
Have you ever seen Durum Wheat Pasta Recipe ? Must Watch | Pasta with Eggs !! by Tick Tock Kitchen
4. Kimchi
Your nose might recoil at first encounter with kimchi's funky, fermented aroma—think dirty socks and sour pungency. However, this Korean staple delivers an entirely different story on the palate, where spicy, tangy, and umami-rich flavors create a complexity that's utterly beloved.
5. Surströmming
Surströmming, Sweden’s infamous fermented herring, releases a stench so powerful that locals open cans outdoors to avoid the fumes. Beneath the ammonia and sulfur lies a deeply traditional dish. Paired with flatbread, potatoes, and onions, it reveals a tangy, surprisingly nuanced flavor rooted in centuries of coastal preservation.
6. Boiled Eggs
A staple in breakfasts, lunches, and quick snacks, boiled eggs add protein and comfort to any meal. Their creamy texture and mild taste make them universally loved. The only drawback comes from the hydrogen sulfide released during cooking, which gives them that familiar sulfur smell.
7. Stinky Tofu
Meet the ultimate street food paradox: a crispy, creamy Chinese delicacy famous for its powerful ammonia-like odor. Made by soaking tofu in a long-fermented brine of milk, vegetables, and herbs, it develops a funky scent but delivers a deeply savory flavor that wins over brave eaters.
8. Anchovies
Ever wonder what gives Caesar salad that mysteriously rich, savory kick? Meet anchovies, the tiny fish that pack huge flavor. Though their pungent aroma might raise eyebrows, these oil-or-salt-preserved powerhouses deliver an umami punch that changes sauces and dressings.
9. Cabbage
While its sulfurous aroma during cooking might send noses fleeing from the kitchen, cabbage conceals a surprisingly gentle character on the palate—offering mild, sweet notes that shine in everything from coleslaw to stir-fries. This vitamin C and fiber-rich vegetable ultimately redeems itself nutritionally.
10. Natto
Don't let the powerful ammonia-like aroma scare you away. This traditional Japanese fermented soybean dish has more layers to discover. Beyond its admittedly sticky, slimy exterior lies a surprisingly mild and complex flavor: nutty, earthy, and slightly bitter. Devotees enjoy it with rice and mustard.
11. Brussels Sprouts
Many dismiss Brussels sprouts based on memories of sulfurous kitchen aromas, but science tells a different story. Thanks to selective breeding, modern varieties of this cabbage family member have evolved beyond their bitter reputation—especially when roasted instead of boiled.
12. Truffle
That earthy, musky aroma can seem almost animal-like to first-timers; however, ruffles deliver one of the most luxurious flavors on Earth—deeply savory, buttery, and unforgettable when shaved over pasta or eggs. Their scent divides people; their taste unites food lovers.
13. Hard Salami
It tastes incredible even though its smell can be downright funky. The sharp, tangy scent comes from weeks of fermentation and drying, which also creates its bold, smoky flavor and firm texture. That careful aging turns a pungent process into a deeply satisfying bite.
14. Fenugreek Leaves (Methi)
Got a batch of fenugreek leaves making your kitchen smell like a maple-scented haystack? Don't panic! When these aromatic rebels hit the pan, their strong personality mellows into a deliciously nutty, slightly bitter flavor that works magic in Indian curries and breads, whether fresh or dried.
Subhashish Panigrahi on Wikimedia
15. Dried Squid Snacks
Few snacks announce themselves quite like dried squid. Its smoky, ocean-heavy scent can fill a room in seconds, but the taste tells a different story—sweet and satisfyingly savory. In Japan and Korea, it’s a beloved bar snack where flavor completely redeems the funk.
16. Cheese
Cheese proves that stink can be seductive. From the cave-aged tang of Roquefort to the mushroomy richness of ripe Camembert, these bold varieties show how pungent scents mask pure decadence. Beneath their funky rinds lies creamy, nutty perfection that turns hesitation into instant admiration for dairy’s finest art.
17. Black Garlic
After weeks of fermentation, raw garlic transforms into something almost unrecognizable. Its smell turns musty and sharp, but the flavor deepens into molasses-like sweetness with hints of balsamic. The taste is rich and complex, and nothing like the acrid aroma it gives off.
18. Miso Paste
It tastes comforting and rich, even though its smell can seem musty or sour. Made by fermenting soybeans, barley, or rice with koji, miso develops deep umami notes that enhance soups and marinades. The funky scent hides a beautifully balanced, savory flavor foundation.
http://www.oofree.net/photo_food/p1/miso1.html on Wikimedia
19. Asafoetida (Hing)
This Indian spice earns its nickname “devil’s dung” for good reason—it reeks of sulfur and onions. Yet, once heated, its smell mellows into a warm, garlicky aroma that deepens curries and vegetarian dishes with layers of savory depth.
Asafoetida is the secret spice of India - use it like this! by Sarina Kamini - The Spirit of Spice
20. Kombucha
It delivers a tangy, refreshing sip even though the smell can be vinegary and sharp. As tea ferments with sugar and a SCOBY culture, acids form that create its fizz and funk. What seems sour at first turns into a lively, crisp drink.
