40 Most Hated Foods in the Entire World

40 Most Hated Foods in the Entire World

When you think of food, you're probably thinking about your favourites like pizza, pasta, or cake. But what about the ones you hate? What are some foods out there that you absolutely despise and REFUSE to put in your mouth? Well, seems like there's a consensus around the world because below, you'll find the top 40 most commonly hated foods. 

1. Durian

Often referred to as the "king of fruits," Durian's notorious reputation comes from its pungent smell, which many liken to rotten onions or sewage. However, its creamy texture and sweet taste have a dedicated following in Southeast Asia.

Jim-Teo-Fhsx0Es5X9Y-UnsplashPhoto by Jim Teo on Unsplash

2. Natto

A traditional Japanese dish, Natto is made from fermented soybeans. It's known for its strong smell, slimy texture, and unique flavor, which can be quite off-putting to those not accustomed to it.

Seiya-Maeda-H3Wsvc2Tgk8-UnsplashPhoto by Seiya Maeda on Unsplash

3. Century Eggs

These eggs, preserved for several weeks to several months in a mixture of clay, ash, and quicklime, develop a dark color and a strong odor. They are a delicacy in China but can be quite challenging for the uninitiated.

Preserved Eggs (12874091643)Charles Haynes on Wikimedia Commons

4. Lutefisk

This Nordic dish is made from aged whitefish and lye. It's known for its gelatinous texture and strong, somewhat soapy taste, which many find unpalatable.

1024Px-2017LutefiskJonathunder on Wikimedia Commons


5. Licorice

Licorice, particularly black licorice, has a distinct, strong flavor derived from the root of the licorice plant. Its taste is often described as bitter and medicinal, making it a divisive candy choice.

Nik-Ysofjdilwe8-UnsplashPhoto by Nik on Unsplash

6. Cilantro

Cilantro, a common herb in many cuisines, has a fresh, lemony taste to some, but to others, it tastes like soap. This love-hate relationship with cilantro is actually linked to genetics.

Lindsay-Moe-Wzzrqx5K2Ug-UnsplashPhoto by Lindsay Moe on Unsplash

7. Blue Cheese

Known for its strong smell and moldy appearance, blue cheese can be quite polarizing. Its sharp and salty flavor is cherished by some, while others find it overpowering.

Towfiqu-Barbhuiya-Gnechoqmdvc-UnsplashPhoto by Towfiqu barbhuiya on Unsplash

8. Marmite

A spread made from yeast extract, Marmite is famous for its slogan, "Love it or hate it." Its very salty and umami flavor can be overwhelming for many.

Brett-Jordan-Amfpb Dykpc-UnsplashPhoto by Brett Jordan on Unsplash

9. Brussels Sprouts

While these little green vegetables have gained more popularity in recent years, their bitter taste and sometimes sulfurous smell when overcooked still turn many people away.

Keenan-Loo-Dqlxphcca2G-UnsplashPhoto by Keenan Loo on Unsplash

10. Hákarl

An Icelandic delicacy, Hákarl is made from fermented shark. It's known for its ammonia-rich smell and strong fishy taste, often described as an acquired taste.

Kæstur Hákarl (2687588405)Audrey from Seattle, USA on Wikimedia Commons


11. Balut

A street food delicacy in the Philippines, Balut is a fertilized duck egg with a partially developed embryo inside. The combination of textures and flavors can be daunting for the unaccustomed palate.

HotvitlonAterux at Vietnamese Wikipedia on Wikimedia Commons

12. Tripe

Tripe, the stomach lining of various farm animals, has a chewy texture and a distinct, somewhat offal taste. It's often used in soups and stews but isn't universally loved.

1024Px-TrippaLucarelli on Wikimedia Commons

13. Fugu (Pufferfish)

Fugu is famous not for its taste but for the danger associated with eating it, as it can be lethal if not prepared correctly. Its risk factor contributes to its controversial status.

Brian-Yurasits-Nb92G8Nenog-Unsplash (1)Photo by Brian Yurasits on Unsplash

14. Andouillette Sausage

A French specialty, this sausage is made from chitterlings (pig intestines) and is known for its very strong, somewhat offensive odor and distinct taste.

Andouillette Grilleé 1Muesse on Wikimedia Commons

15. Surströmming

This Swedish dish of fermented Baltic sea herring is known for its overwhelming odor, which many describe as one of the most putrid food smells in the world.

Paul-Einerhand-Wjk5Spczqwo-UnsplashPhoto by Paul Einerhand on Unsplash

16. Beets

Earthy and sweet, beets are a polarizing root vegetable. Some love their natural sugariness and vibrant color, while others can't get past their dirt-like aftertaste and texture.

Melissa-Legette-Xgcq-T-Hct4-UnsplashPhoto by Melissa LeGette on Unsplash


17. Olives

Olives, with their briny, salty flavor, can be a point of contention. Some adore them as a flavorful addition to salads and pizzas, while others find their taste overpoweringly bitter.

Melina-Kiefer-Bavd Rw9Ptq-UnsplashPhoto by Melina Kiefer on Unsplash

18. Anchovies

These tiny fish are known for their strong, fishy flavor and are often a divisive topping on pizzas. Some relish their salty punch, while others are put off by their pungent aroma.

Inigo-De-La-Maza-Mayvfax3Ex8-UnsplashPhoto by Iñigo De la Maza on Unsplash

19. Liver

Liver, whether from chicken, beef, or pork, is notorious for its strong, iron-rich taste and dense texture. While it's a nutrient powerhouse, many find its flavor too intense.

Ben-Moreland-8Wwpdf4Av-Y-Unsplash (1)Photo by Ben Moreland on Unsplash

20. Bitter Melon

Bitter melon lives up to its name with a distinctly sharp and bitter taste that can be challenging for many. Often used in Asian cuisines, its intense flavor and rigid texture are an acquired taste, making it a less favored vegetable for some.

Misty-Rose-1T8Rwb3Vici-UnsplashPhoto by Misty Rose on Unsplash

21. Pickles

The intense sourness of pickles, combined with their crunchy texture, can be a hit or miss. They're often removed from burgers and sandwiches by those who dislike their tangy bite.

Little-Plant-Tzw891-Omio-UnsplashPhoto by little plant on Unsplash

22. Okra

Okra's slimy texture when cooked is a deal-breaker for many. While it's a staple in dishes like gumbo, others can't get past its gooeyness.

Neha-Deshmukh-Coijlczejnw-UnsplashPhoto by Neha Deshmukh on Unsplash


23. Raw Onions

The sharp, pungent flavor of raw onions can overpower a dish for some, leading to watery eyes and strong opinions about their use in cooking.

Mayu-Ken-Cnz-9S5P2I8-UnsplashPhoto by mayu ken on Unsplash

24. Kale

This leafy green has a bitter and earthy taste, which, despite its superfood status, has made it less than beloved by many who find it too harsh when raw or overly chewy when cooked.

Adolfo-Felix-M8Bpp4Qqzgg-UnsplashPhoto by Adolfo Félix on Unsplash

25. Uni (Sea Urchin)

Uni is known for its creamy texture and distinct oceanic flavor. It's a delicacy in sushi, but its strong taste and mushy texture are not for everyone.

Noaa-Lebarqdmqvi-Unsplash (1)Photo by NOAA on Unsplash

26. Oysters

Raw oysters, with their slippery texture and briny flavor, are often a subject of culinary controversy. They are celebrated by some as a delicacy, while others can't get past their slimy feel.

Yukiko-Kanada-Mbuazpiykqa-UnsplashPhoto by Yukiko Kanada on Unsplash

27. Cottage Cheese

The lumpy texture and bland taste of cottage cheese make it a less favored dairy product. Its appearance and consistency are often cited as reasons for aversion.

Lena-Kudryavtseva-Zrc Ngb3Eaa-UnsplashPhoto by Lena Kudryavtseva on Unsplash

28. Kimchi

A staple in Korean cuisine, kimchi's strong, sour, and spicy flavor, along with its fermented nature, can be off-putting to those not used to such bold flavors.

Portuguese-Gravity-M Mdgb8Guha-UnsplashPhoto by Portuguese Gravity on Unsplash

29. Papaya

Papaya has a unique sweetness that some find delightful, but others can't overlook its musky undertone, often described as similar to feet or rotten.

Pranjall-Kumar-Ipmkjx06Xfm-UnsplashPhoto by Pranjall Kumar on Unsplash

30. Goat Cheese

Goat cheese's tangy and sometimes barnyard-like flavor profile can be polarizing. While some appreciate its creamy texture and sharp taste, others are turned off by its strong flavor.

Alice-Donovan-Rouse-9Mzcd76Xlgk-UnsplashPhoto by Alice Donovan Rouse on Unsplash

31. Eggplant

Eggplant, or aubergine, often divides opinion due to its unique texture and flavor. Some find its spongy texture and mild taste unappealing, while others praise it for its versatility in dishes like ratatouille.

Deon-Black-Zldpdrxo Wo-UnsplashPhoto by Deon Black on Unsplash

32. Chitterlings (Pig Intestines)

Chitterlings, or pig intestines, are traditional in various cuisines but can be off-putting due to their strong odor and unique texture. They require meticulous cleaning and preparation, which also contributes to their divisive nature.

Amber-Kipp-Ewjmbishgxu-UnsplashPhoto by Amber Kipp on Unsplash

33. Artichokes

Artichokes are known for their earthy, slightly bitter taste and the effort required to eat them. While some enjoy the process of peeling off the leaves to reach the heart, others find it tedious and unrewarding.

Martin-Adams-5Xxfymman84-UnsplashPhoto by Martin Adams on Unsplash

34. Mushrooms

Mushrooms, with their earthy flavor and distinctively spongy texture, are a love-it-or-hate-it food. Some adore them for their umami qualities, while others can't get past their fungus nature.

Presetbase-Lightroom-Presets-Qn6Nkyi3Cks-UnsplashPhoto by Presetbase Lightroom Presets on

35. Turnips

Turnips can be quite bitter, especially when raw or overcooked. This root vegetable's sharp taste and sometimes woody texture make it less popular among certain palates.

Vanessa-Bucceri-Jzqyx7Vfmpi-UnsplashPhoto by Vanessa Bucceri on Unsplash

36. Fennel

Fennel, with its licorice-like flavor, is not universally loved. Its strong taste can dominate a dish, turning away those who aren't fans of aniseed flavors.

Anurag-Arora-4 Truuqjwny-UnsplashPhoto by Anurag Arora on Unsplash

37. Rhubarb

Rhubarb is often disliked for its tartness and stringy texture. While it can be sweetened and used in desserts like pies, its natural sourness is a turn-off for many.

Maximilian-Zahn-Vamial1-Q6G-UnsplashPhoto by Maximilian Zahn on Unsplash

38. Gefilte Fish

A traditional Jewish dish, gefilte fish is poached fish balls made from a mixture of ground fish. Its unique texture and mild flavor, often accompanied by a jelly-like broth, can be polarizing.

Gefilte FishOlaf.herfurth on Wikimedia Commons

39. Green Bell Peppers

Green bell peppers are often a divisive vegetable due to their distinct, slightly bitter taste and crunchy texture. While some enjoy their freshness in salads and stir-fries, others find the bitterness off-putting and prefer the sweeter red or yellow varieties.

Caglar-Oskay-Edaq Ez9Hha-UnsplashPhoto by Çağlar Oskay on Unsplash

40. Capers

Capers are known for their strong, salty, and slightly floral flavor. Often used as a seasoning or garnish, their pungent taste can overpower a dish for those not accustomed to their intensity.

Nico-M-H4Rgr2Z6Uhw-UnsplashPhoto by Nico M. on Unsplash