In some Asian cultures these are used for soup and sometimes they are infused with alcohol to extract medicinal properties. The process, however, supposedly takes years.
Fairly cheap, these can be found in most Japanese grocery stores for about 1 USD. It tastes something like squid and should be boiled prior to consumption. Once again, don't forget to season.
Generally found on Mopane trees (hence the name), this caterpillar is an important source of protein for millions of people in Africa. Typically they are dried out and eaten as a crispy snack.
Coming to us from Sardinia, this dish is best described as a sheep milk cheese containing live insect larvae. The scariest part? Although the larvae are only about 8mm long they can launch themselves up to 15cm when disturbed.
Usually eaten in Scandinavia this delicacy is made from aged stockfish and lye. The corrosive alkaline substance also known as caustic soda is used to soak the fish for several days. After being removed from the lye the fish is so corrosive that it requires almost a week long bath of cold water ...
Čvarci (sig. čvarak) is a specialty popular in the Balkan cuisine, a variant of pork rinds. They are a kind of pork 'crisps', with fat thermally extracted from the lard.
In indonesia they love these little stinkers. Supposedly though, they taste like bitter sunflower seeds without the salt. Chew quickly.
One of the worlds most expensive varieties of coffee it can reach up to 150 USD per pound. It is made from coffee berry beans that have been defecated by Civets, small mammals native to Southeast Asia.
