10. Jumiles:br br Jumiles popularly known as the “stink bugs”, they are six-legged insects measuring less than 1 cm and lives underwood logs in the forest or under the rock. Jumiles are part of the daily diet in Mexico, especially the southern region. They have a medicinal flavor due to strong iodine content and are rich in vitamin B2 and B3.br br 9. Sannakji:br br Sannakji is a mild flavored unique Korean dish in which small octopus (octopi) is cut and immediately served with sesame oil and seeds. It can also be served as a whole or can be cut into small portions. The pieces actually keep squirming in the plate and it is struggling to catch them with a fork, it gives a sensation in the mouth as the food is trying to fight back. The flavors are very mild and it is also difficult to swallow.br br 8. StinkHeads:br br All the fish lovers are fond of worldwide delicacy the King Salmon fish, but ever imagined tasting its stink head. Yes, that’s correct it is a famous delicacy of Alaska, where the head of King Salmon is put into a plastic bag or wooden barrel and left to get fermented by nature. The bags are then pitted out and the head is consumed in that form. The name stinky head originated from the fermented head of the King salmon fish.br br 7. Blood Pudding:br br Blood in breakfast, something which won’t come to mind in wildest thought also, but popularly consumed in Europe, Asia, Spain, and Kenya. It is also called black pudding or blood sausage. The name includes blood because it is made up of the blood of animal, pigs, cattle, sheep, goat’s blood are generally used depending on the country where it is made. Blood sausage is basically made by mixing the blood of the animal to oatmeal and some other binding agent.br br 6. Bushmeat:br br Bushmeat is a wide term used for the meat obtained by hunting non-domesticated animals such as monkey, chimpanzee, gorilla, rat, fruit bat for food purpose in Africa, particularly West Africa. There are some serious disease threats related to the consumption of this meat. Ebola is said to have originated from such meat as the researchers can link bush meat to being the source from where the virus could have directly traveled to the human body. The people of Africa consider it following their tradition and a food for their forefathers.br br 5. Khash:br br Khash is a variety of soup, which was earlier consumed mostly as a nutritious soup to overcome the cold of the winter now considered as a delicacy. Khash is a traditional dish of Armenia, Georgia, Iraq, Iran, and Turkey. It is made by boiling cow’s feet and ankle, and brain (optional) in a heavy bottomed container which can accommodate the ingredients and it is flavored with some spices and made to cook for minimum 32 hours. Salt and garlic pieces are added after the dish is served.br br 4. Frog Sashimi:br br Frog sashimi is a dish served in Asadachi restaurants in Japan, and only a few other restaurants present around the world which serve this unique dish. When you place the order for Frog Sashimi the real experience starts, the chef brings a living frog in front of you and will take its heart out with the help of a knife while it’s still beating and alive and will proudly hand it over to you with a pair of chopsticksbr br 3. Cobra Heart:br br Cobra Heart is another dish for the brave heart people on this earth. The cobra is split in front of you and you are offered the beating heart along with some of its own blood. The heart beats for some time when placed on the saucer. The pumping of the heart can be experienced in the throat.br br 2. Shirako:br br Shirako sounds a fancy name of a delicious dish. It’s a very famous dish is considered as “special Japanese dish”, which looks like a white creamy blob having a soft and spongy texture. Shirako also called Kiku and tachi the dish is the sperm sac or milt of the male cod. It is easily available in all restaurants in Japan.br br 1.