20 Foods That Always Start Heated Debates
Certain foods seem to divide people. Whether it’s pineapple on pizza or how steak should be cooked, everyone has an opinion. Here are 20 foods that always spark an argument.
1. Durian
Durian, often known as the ‘king of fruits,’ has a reputation that precedes it. This Southeast Asian fruit is famous for its pungent smell, which many describe as overpowering and unpleasant. However, beneath the spiky exterior lies a creamy, custard-like flesh that has a sweet, almond-like taste. Some relish the flavor and texture, while others are put off by the strong aroma.
2. Cilantro
Cilantro, also known as coriander in some regions, often finds itself at the center of culinary debates. For some, it’s a fresh, citrusy herb that elevates dishes. However, a genetic variation causes others to perceive the taste as soapy or metallic. This polarizing nature makes cilantro a topic of contention in kitchens around the world.
3. Blue Cheese
Blue cheese, with its distinctive mold veins and strong, tangy flavor, is another divisive food item. Fans of blue cheese appreciate its sharp, complex flavor profile and creamy texture. However, its pungent smell and taste can be off-putting to those unaccustomed to fermented cheeses.
4. Pineapple on Pizza
The addition of pineapple to pizza is a hotly contested topic. Traditionalists argue that pineapple’s sweetness has no place on a savory pizza, while others enjoy the contrasting flavors. This debate extends beyond taste preferences to discussions about pizza’s cultural authenticity.
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5. Black Licorice
Black licorice, known for its bold anise flavor, is a candy that splits opinions. Some adore its unique, herbaceous sweetness, while others find the taste too strong or medicinal. This love-or-hate relationship with black licorice makes it a frequent subject in discussions about polarizing foods.
6. Brussels Sprouts
Brussels sprouts have a controversial reputation, often stemming from childhood experiences of eating overcooked, bitter versions. When prepared properly, they can be deliciously crispy and nutty. However, the sulfurous compounds released during cooking can be off-putting for some.
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7. Oysters
Oysters are a delicacy in many cultures, prized for their briny, oceanic flavor. They are often eaten raw, which can be a barrier for those unused to the texture and taste of uncooked seafood. Oyster aficionados, however, cherish their unique taste and texture.
8. Vegemite/Marmite
Vegemite and Marmite, yeast extract spreads popular in Australia and the UK, respectively, are known for their strong, salty flavor. They are typically spread thinly on toast and are an acquired taste. People either love the umami-rich flavor or find it overwhelmingly intense.
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9. Tofu
Tofu, a staple in many Asian cuisines, often divides opinion due to its relatively bland taste and unique texture. While some appreciate its versatility and ability to absorb flavors, others find its texture unappealing or too bland.
10. Liver
Liver, whether from chicken, beef, or other animals, is known for its dense, iron-rich flavor. While some relish its nutritional value and taste, others are put off by the strong, sometimes bitter flavor and the smooth, sometimes grainy texture.
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11. Anchovies
Anchovies, small fish often used in Mediterranean cuisine, are known for their intense, salty flavor. They are a love-it-or-hate-it ingredient, often used to add depth to dishes. However, their strong taste and fishy aroma can be a deterrent for some.
12. Sushi
Sushi, a Japanese dish featuring vinegared rice and various other ingredients, often stirs up debate. While it has a global following, the concept of eating raw fish is still a hurdle for many, leading to divided opinions on this cuisine.
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13. Garlic
Garlic, a common ingredient in many cuisines, is cherished for its pungent, spicy flavor that mellows when cooked. However, its strong aroma and potential to cause bad breath make it less appealing to some, despite its health benefits and flavor-enhancing properties.
14. Natto
Natto, a traditional Japanese food made from fermented soybeans, is notorious for its strong smell, slimy texture, and strong flavor. It is a staple in Japan, but its unique characteristics can be challenging for those not accustomed to fermented foods.
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15. Fermented Shark (Hákarl)
Hákarl, an Icelandic delicacy made from fermented shark, is notorious for its strong ammonia smell and fishy taste. Often considered an acquired taste, it’s a traditional dish that many find difficult to stomach.
16. Snails (Escargot)
Snails, especially when prepared as the French dish escargot, are a gourmet delicacy. They are typically cooked with garlic butter and herbs. While some enjoy their unique texture and flavor, others are hesitant to try what they consider a garden pest.
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17. Balut
Balut, a fertilized duck egg that’s a common street food in Southeast Asia, is famous for its controversy. The idea of eating a partially developed duck embryo is daunting to many, despite its popularity and nutritional value in the region.
18. Pickles
Pickles, cucumbers that have been preserved in brine or vinegar, are loved by many for their tangy, sour taste. However, their strong flavor and sometimes mushy texture can be a turn-off for others, creating a divide among food lovers.
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19. Eggplant
Eggplant, with its spongy texture and mild flavor, often receives mixed reactions. Some enjoy its versatility in dishes like ratatouille and baba ganoush, while others dislike its texture or find it too bland without proper seasoning.
20. Fugu (Pufferfish)
Fugu, a Japanese dish made from pufferfish, is as controversial for its danger as for its taste. The fish must be expertly prepared to avoid its poisonous parts, creating a thrill that appeals to some diners, while others question the risk for a culinary experience.
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