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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.