7 Most Exotic Delicacies in the World ...


7 Most Exotic Delicacies in the World ...
7 Most Exotic Delicacies in the World ...

Gastronomy is boundless. The things people eat and the extents they go to acquire the ingredients is nothing short of a conquest. Here are seven exotic dishes that amazed me. They are sure to leave you open mouthed as well!

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Argan Nut Oil from Morocco

This oil is found in the kernels of the fruit of the Argan tree. It’s not easy to get the oil though. It is pressed out of the nuts that have passed through the digestive system of goats that climb the trees. Argan oil is highly valued for its nutritional and cosmetic value and it is so rare that some Moroccans have never even heard of it.


Argan Nut Oil from Morocco is one of the most exotic delicacies in the world. This oil is derived from the kernels of the fruit of the Argan tree, which is native to Morocco. It is a rare and highly sought-after oil, as it is not easy to obtain. The nuts must be passed through the digestive system of goats that climb the trees, before the oil can be pressed out.

The oil is highly valued for both its nutritional and cosmetic value. It is rich in antioxidants, fatty acids, and vitamin E, making it beneficial for skin, hair, and nails. It also has anti-inflammatory properties, which can help reduce the appearance of wrinkles, age spots, and other signs of aging.

Argan oil is also popular in the culinary world. It can be used to add flavor to salads, pasta dishes, and sauces. It is also used to marinate meats and vegetables, and to make traditional Moroccan dishes such as couscous and tagine.


The Singing French Ortolan

The Ortolan Bunting is a little songbird native to France which is munched whole - bones and all. Ortolan poaching is now banned, but there are ways to get one on your platter, if you have the means that is. A single ortolan can cost anything between 120–150 Euros.


The Ortolan Bunting is a small songbird native to France that is traditionally eaten whole - bones and all. This exotic delicacy is highly sought after due to its unique flavor and texture. It is believed that the flavor of the ortolan is enhanced by the bird being drowned in Armagnac brandy before being cooked.

Ortolan poaching has been banned in France since 1999, but there are still ways to get an ortolan on your dinner plate. It is possible to purchase ortolans from underground markets, although this is a risky endeavor as it is still illegal. A single ortolan can cost anywhere from 120 to 150 Euros.

The ortolan is served with its head and feet still attached, and is traditionally eaten by covering one's head with a large napkin to hide the sight of the bird. This ritual is believed to enhance the flavor of the ortolan, as well as to give the diner a sense of privacy and respect for the bird.


Fugu, the Japanese Puffer Fish

Puffer fish are highly poisonous, about 1250 times more toxic than cyanide. Little wonder then that only master Fugu chefs are permitted to cook them. Though the fish is banned in Thailand, Japan gobbles down its puffers superfast. For me though, the risk of being poisoned halves the possibility of gastronomic rapture.


Fugu, or the Japanese Puffer Fish, is one of the most exotic delicacies in the world. It is highly poisonous, containing a toxin called tetrodotoxin that is about 1250 times more potent than cyanide. As a result, only master Fugu chefs are allowed to prepare the fish, and it is strictly banned in Thailand.

In Japan, the popularity of Fugu dishes is widespread and it is often served as sashimi, tempura, or stew. The Fugu liver is especially prized due to its high levels of tetrodotoxin, and it is often served in a special soup. The preparation of Fugu dishes is a complex process that requires extensive knowledge and training. The chefs must be trained for at least three years and must pass a rigorous exam before they are allowed to prepare the fish.

Despite the risk of being poisoned, the Japanese still enjoy Fugu dishes due to its unique flavor and texture. The flesh of the Fugu is said to be very delicate and sweet, and its skin is crunchy and flavorful. The Fugu liver is also said to have a distinctive flavor and aroma that is unlike any other fish.


The Tarantula of Cambodia

A fried tarantula on your plate will either give you the heebie-jeebies or cure you of arachnophobia while giving the shrink a run for his money. These big hairy critters are especially common in Cambodia and you can get them for as cheap as a dime on the streets. Cooked whole, opinions are varied on how the spiders should be best enjoyed.


Tarantulas are a unique delicacy found in Cambodia, and are surprisingly easy to find. Street vendors sell these spiders for as little as 10 cents each, and they can also be found in some restaurants.

Tarantulas are typically cooked whole, and there is no one definitive way to enjoy them. Some people like to eat them as is, while others prefer to add a bit of seasoning. Common condiments for tarantulas include garlic, chili, and lime.

Tarantulas are high in protein and low in fat, making them a healthy snack. They are also a great source of iron and zinc, and are said to have a unique, nutty flavor.

Tarantulas are not the only unusual delicacy in Cambodia. Other dishes include deep-fried crickets, bamboo worms, and even fried locusts. All of these dishes are considered to be exotic delicacies, and are often served as snacks.

Eating tarantulas may seem strange to some, but it is an important part of Cambodian culture. In some parts of the country, tarantulas are even seen as a symbol of good luck, and are served during special occasions.


Swallow’s Nest Soup from China

The Chinese have been known to stun us with their flair for creating food from anything that lives. Swallow’s nest soup is a 400 year old preparation and they go to great lengths to get those blessed nests. These nests are built by a distinctive species of the bird known as the swift. Made from their salivary strands, these nests are found stuck to the walls of caves. They are harvested and sold for as much as $10,000 a kilo. Wonder if the swift gets his labors’ due.


Swallow's nest soup, or bird's nest soup, is not just a meal but an ancient delicacy steeped in tradition and believed to offer health benefits like improved digestion and skin health. Harvesters must scale precarious heights, making it a dangerous job, often with only candlelight to guide them. It's this rarity and risk that contribute to its hefty price tag. Beauty-conscious consumers primarily drive the demand, as they believe in the nest's anti-aging properties. Whether served as a sign of status or for its medicinal properties, this soup remains a testament to the lengths of human culinary adventure.


Haggis, Italian Cheese N Maggots

Cheese lovers, here something to make your taste buds wriggle. Haggis is an Italian cheese which has live maggots sauntering around in its soft insides. This cheese has had its share of banishments and resurrections. When it was banned by the heath police, it fetched twice its price on the black market. However, since its recognition as a ‘traditional’ food, you can eat maggot cheese at your own discretion. A point to be noted - it is important that the cheese is consumed while the maggots are still alive and wriggling around in it!


This quirky delicacy, known as casu marzu, literally translates to 'rotten cheese'. Traditionally Sardinian, this cheese is made by allowing flies to lay eggs in pecorino, transforming it into a creamy, decadent treat. But it's not for the faint of heart: ingestion must be done with caution as the live larvae can potentially survive in the stomach, causing serious health concerns. So, while some may indeed consider it the ultimate adventure in culinary daredevilry, it's safe to say it's an acquired taste that's strictly for the thrill-seeking foodie within!


Balut, the Not-yet-hatched Egg from Cambodia

Balut is a fertilized chicken or duck egg which is boiled when it is nearly ready to hatch. It is then eaten in its shell. The sight may be a tad unappetizing, what with the yolk all yellow and the pinkish flesh if the almost-formed chick. However, that doesn’t stop epicures from raving about the balance of flavors and textures of the balut. No thank you, I will take my eggs well boiled and with a pinch of salt, please!

Some of these dishes amaze while others disgust you, right? But it sure as hell makes me wonder why I am not out there wolfing down these delights. I am already planning a gastronomic journey. Which one of these exotic dishes are on top of your list of ‘things to eat before you die’?

Top image source: blog.hotelclub.com

Feedback Junction

Where Thoughts and Opinions Converge

balut is not from Cambodia it is originally from Philippines

Seems like you're promoting the consumption of this endangered songbird! Irresponsible, amoral journalism.

You have lost all credibility by saying HAGGIS is a maggot cheese and BALLUT is from Cambodia

All i can ask is why would you want to eat that. I dont understand. Same as ortolan birds in france, its just wrong.

#6 The cheese you are talking about is Casu Marzu. Haggis has no relationship to cheese or maggots at all and is made from sheep innards along with oats and other ingredients.

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