15 Pungent Foods You Might Want to Skip for Public Eating

Some foods have flavors that are delicious and unique, but their smells can be overwhelming—even unbearable. These potent aromas might come from the ingredients, the cooking process, or simply the nature of the food itself. Whether they’re beloved delicacies or notorious for their stink, each of these foods has earned a reputation for its intense smell. 

From fishy scents to pungent spices, the odors of these foods can fill an entire room and linger for hours. While some people can’t get enough of them, others would rather steer clear. Here are 15 of the worst-smelling foods that might make you think twice before taking a bite.

Durian

Durian is famously known as the “king of fruits,” but it’s also infamous for its intense smell. This spiky fruit from Southeast Asia has a unique odor often described as a mix of rotten onions, sulfur, and garbage. The smell is so strong that it’s banned in some public places like hotels and public transportation in Asia. 

Despite the smell, many people love its creamy, custard-like texture and sweet taste. Durian is rich in vitamins and is considered a delicacy, but for those sensitive to smells, it can be hard to even get close. The scent of durian lingers long after the fruit has been eaten, making it one of the most divisive foods in the world.

Surströmming

Surströmming, a fermented herring from Sweden, is notorious for its strong, sour odor. This canned fish is fermented for months, creating a smell that’s often compared to rotten eggs or sewage. The can is usually opened outdoors due to the powerful aroma that fills the air instantly. 

For fans of Surströmming, the taste is worth the smell, as it’s eaten with flatbread, potatoes, and onions for a unique experience. However, many people struggle to get past the smell, which can linger on hands, clothes, and even furniture. Surströmming is truly one of the world’s most challenging foods to enjoy.

Stinky Tofu

Stinky tofu is a popular street food in parts of Asia, particularly in Taiwan. True to its name, stinky tofu has a strong, funky smell that many compare to sewage or dirty socks. The tofu is fermented in a brine that contains vegetables, milk, and meat, giving it a unique flavor and an intense odor. 

When fried or steamed, the smell can intensify, making it difficult for some people to approach. However, fans of stinky tofu appreciate its crispy exterior and soft interior, along with its savory flavor. For others, though, the smell is a major turn-off.

Kimchi

Kimchi, a staple in Korean cuisine, is a spicy fermented cabbage that packs a punch both in flavor and aroma. Made with chili, garlic, and a variety of spices, kimchi has a powerful smell that’s a mix of sour, spicy, and tangy notes. Fermentation adds to the intensity of the odor, which can linger in the fridge and on dishes. 

Despite its smell, kimchi is loved for its taste and health benefits, being packed with probiotics and nutrients. Many people enjoy kimchi as a side dish or ingredient in soups and stews, but its scent can be off-putting for some. If you can get past the smell, you’re in for a flavorful experience.

Blue Cheese

Blue cheese is known for its strong, tangy taste and equally strong aroma. This cheese gets its unique flavor and scent from the blue mold that’s used in its aging process. To some, blue cheese smells earthy and rich, while to others, it smells more like old socks. 

The distinct scent comes from the bacteria and mold, which create a bold flavor that cheese lovers adore. Blue cheese can be polarizing, as its smell and taste are very intense and can be overwhelming. Those who love it swear by its creamy texture and deep flavors, but it’s not for the faint of heart.

Natto

Natto is a traditional Japanese dish made from fermented soybeans, and it’s notorious for its strong smell and slimy texture. The scent is often described as musty, earthy, and somewhat like old socks or ammonia. Natto is high in protein and healthy for digestion, making it a popular breakfast item in Japan. 

While many Japanese people enjoy natto, its sticky, stringy texture and smell can be a major hurdle for those trying it for the first time. The unique aroma can fill a room quickly, but for those who like it, natto has a savory, slightly nutty flavor. It’s an acquired taste, but the health benefits keep fans coming back.

Fish Sauce

Fish sauce is a key ingredient in Southeast Asian cooking, adding a salty, umami flavor to dishes. Made from fermented fish and salt, this sauce has a strong, fishy odor that some find difficult to handle. Even just a few drops can fill a room with its powerful aroma, which can be off-putting to newcomers. 

Despite its smell, fish sauce adds depth and complexity to dishes like stir-fries, curries, and dipping sauces. For those who aren’t used to it, the smell can be overwhelming, but the flavor it imparts makes it essential in many recipes. It’s a staple in Asian kitchens, though it may take some getting used to.

Limburger Cheese

Limburger cheese is another cheese known for its extreme odor, often compared to sweaty feet. The bacteria used to ferment Limburger is also found on human skin, which is why the smell is so distinct. Originating in Belgium and popular in Germany, Limburger has a creamy texture and a bold flavor that cheese lovers enjoy. 

The smell, however, is so strong that it’s been the subject of jokes and even banned in some places. Despite its pungent aroma, it’s often eaten with bread and onions as part of a traditional snack. For cheese lovers, it’s a delicacy, but for others, the smell alone is enough to steer clear.

Hákarl

Hákarl is a traditional Icelandic food made from fermented shark, and it’s known for its strong ammonia-like smell. The shark meat is buried, fermented, and then hung to dry, creating a taste that’s challenging even for adventurous eaters. The smell is so potent that some describe it as similar to cleaning chemicals or a fish market. 

Eating hákarl is considered a rite of passage in Iceland, though many visitors find it hard to stomach. The taste is fishy and somewhat bitter, while the smell can linger on the breath for hours. It’s a unique cultural experience, but definitely not for everyone.

Vieux Boulogne Cheese

Vieux Boulogne, a French cheese, has been scientifically tested as one of the smelliest cheeses in the world. The cheese is washed with beer as it ages, creating a powerful, musty aroma. Its smell is often compared to farm animals or a dirty barn, making it one of the more challenging cheeses to eat. 

Despite the smell, Vieux Boulogne has a rich, creamy flavor that cheese enthusiasts love. It’s particularly popular in Northern France, where people appreciate its depth and intensity. The strong aroma might deter some, but it’s worth a try for those who love strong cheeses.

Century Egg

Century egg, also known as preserved egg, is a traditional Chinese food with a unique look and smell. The eggs are preserved in a mixture of clay, ash, and salt, giving them a dark color and a potent sulfur-like odor. The smell is often described as musty or reminiscent of rotten eggs, which can be off-putting for some. 

Despite its strong smell, the century egg has a creamy, savory taste that many people enjoy with rice or congee. It’s a popular delicacy in Chinese cuisine, though the smell can be challenging for newcomers. For those willing to try, it’s an interesting and unique food experience.

Kiviak

Kiviak is a traditional Greenlandic food made by fermenting seabirds inside a seal skin. The process takes several months, during which the birds decompose, creating a strong, fishy odor. The smell is often described as overwhelming, similar to very old fish or gamey meat. 

Despite the intense aroma, Kiviak is considered a delicacy and is often eaten during celebrations. The taste is said to be strong and somewhat fishy, with a texture that’s soft and moist. It’s definitely a unique culinary experience, but the smell can be difficult for outsiders to handle.

Shrimp Paste

Shrimp paste is a fermented condiment used in Southeast Asian cooking, known for its salty, fishy aroma. Made from ground, fermented shrimp, it has a strong smell that can fill an entire room. The paste is often used sparingly in dishes to add umami flavor to curries, sauces, and stir-fries. 

The smell can be overwhelming at first, but the flavor it adds to dishes is beloved in many Asian cultures. For those unfamiliar with it, shrimp paste can take some getting used to. Despite its smell, it’s a staple in many traditional recipes and adds depth to various dishes.

Balut

Balut is a fertilized duck egg popular in the Philippines, with a distinct and strong odor. When cooked, the smell is often described as gamey or musty, which can be challenging for some people. The egg contains a partially developed duck embryo, which gives it a unique taste and texture. 

Balut is often eaten with salt and vinegar, and while the smell can be intense, fans love its rich, savory flavor. The combination of textures inside the egg makes it a unique eating experience, though it’s not for everyone. For those willing to try, balut offers an authentic taste of Filipino street food.

Andouillette Sausage

Andouillette is a French sausage made from pork intestines, and it’s known for its intense smell. The aroma is often described as similar to barnyard animals, due to the ingredients and the natural casing. While many people find the smell off-putting, Andouillette has a dedicated following who love its flavor and texture. 

The sausage is often grilled or cooked in wine, and the taste is earthy and rich. For some, the smell is too much to handle, but others enjoy it as a traditional French delicacy. If you’re feeling adventurous, it’s a unique dish to try, but prepare yourself for the powerful aroma.

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