The 10 Most Terrifying Food Experiences in the World, 1 from Italy Too.

The 10 Strangest Foods from Around the World

Do you want to challenge your palate? There's a whole world of spicy, bizarre or simply terrifying foods out there to taste. Here are some of the strangest and most intriguing eaten from every corner of the globe.

Fugu from Japan

Most people don't consider the possibility of dying a reality during their daily meal, but for those who eat Fugu, it's something that must be considered. Fugu is a Japanese pufferfish that contains enough poison to kill 30 people. The chefs who prepare this expensive Japanese delicacy have years of training behind them. Served stewed, grilled or as very thin sashimi, any small mistake in preparation could mean a premature end for the consumer. Those who wish to try this deadly delicacy should visit Japan from October to March, when fugu is in season.

Fried Spiders from Cambodia

Available throughout Cambodia, a speciality of the town of Skuon, these terrifying spiders are fried in garlic oil until crispy on the outside and sticky on the inside. Typically of the tarantula variety, the practice of eating these spiders may have begun during the brutal reign of the Khmer Rouge, when villagers had to find alternative food sources. The spiders are often sold to travellers passing through the town looking for a quick snack. As well as being full of protein, they are said to enhance the consumer's beauty.

Longhorn Bull Oysters from Canada

Not oysters at all, this delicious dish is made from bull testicles and is also called Rocky Mountain Oysters. Found throughout the cattle-rearing country, curious eaters who want to try the Canadian version are invited to head to Alberta. The Buzzards restaurant, located in Calgary, serves them during the summer months. Prepared sautéed, fried or stuffed, the testicles are accompanied by herbs, spices, sauces and gravies for a real taste of cowboy cuisine.

Balut from the Philippines

Eggs are a common food all over the world, but in the Philippines they go a step further by taking a developing duck embryo and then boiling it alive still in the shell. Normally eaten with a little chilli, garlic and vinegar seasoning, the entire contents of the egg are consumed, including the visible wings and beak. A common street food, it is often followed by a cold beer, and a crunch that pales you.

Haggis from Scotland

Considered Scotland's national dish, this mixture includes sheep's heart, liver and lungs, onion, oatmeal, spices and broth. Traditionally stuffed into a sheep's stomach and cooked slowly, this hearty dish dates back to the 1400s and today is served as the main course of a Burns supper on the occasion of Robert Burns Day. Typically eaten with neeps and tatties (mashed potato and turnip), it is often served with a Scottish whisky cocktail. Today, Haggis is conveniently available ready-made at the grocery store and is a great source of iron and fibre.

Sannakji from South Korea

A South Korean delicacy, this dish of live octopus is consumed whole or in pieces depending on the size of the animal. Served raw and usually with just a drizzle of sesame oil, it's so fresh that the tentacles are still moving. The octopus tentacles can stick to the consumer's throat causing choking or even death, which makes eating this mollusc a scary choice. Although the actual octopus is lightly seasoned, the live animal wrapping around the diner's face as they try to swallow it is certainly a memorable experience.

Escamoles from Mexico

It may look like a grain salad, but this dish actually consists of ant larvae. Often called insect caviar, escamoles are considered a delicacy in Mexican cuisine and their consumption dates back to the Aztecs. The eggs are collected from the root systems of agave and maguey plants and the tiny larvae can be found in tacos, omelettes or on their own. Surprisingly pleasant, these little larvae are crunchy with butter or fried and have a slightly nutty flavour.

Hakarl from Iceland

Rotten shark may sound disgusting, but if the Greenland shark were eaten fresh it would be poisonous. By allowing the shark to ferment and decay, the fish becomes edible, if the eater can get past the smell of ammonia and the fetid fishy taste. Most first-time diners involuntarily vomit. Icelanders are able to eat their Hakarl all year round, and the rotten fish is stocked, vacuum-packed, in ordinary supermarkets.

Fried Brain Sandwich from the U.S.A. Hamburger, French fries and a fried brain sandwich? In some parts of the United States, particularly in the Ohio River valley, this curious sandwich is still on the menu. Made from sliced veal or pig brains that have been sliced and fried, this dish was brought by immigrants from Germany and the Netherlands who were eager to eliminate any kind of waste. Very high in calories, this sandwich is typically served accompanied by mustard and pickled onions. Most of the sandwich's flavour comes from the batter, with the brain having a delicate flavour and a leathery texture.

Casu Marzu from Italy

Creamy and soft, this sheep's milk cheese derived from pecorino sounds initially appealing, but the fact that it contains thousands of live worms will put off even the most adventurous tasters. This Sardinian cheese is produced by allowing flies to lay their eggs on the surface of the pecorino cheese, which has had its top cut off to allow easy access. When the eggs hatch, the larvae eat through the cheese, breaking down the fats and softening it. Strong and rich, the aftertaste of this pungent cheese lasts for hours. This cheese appears to be outlawed but can still be found if you go to Sardinia and wish to try it.