Made from sheep’s heart, liver, and lungs, minced with oatmeal, onions, suet, and spices, and encased in the animal’s stomach, haggis is then boiled to create a savoury pudding.

The result is a dish with a rich, meaty flavour, complemented by the slight nuttiness of the oatmeal and the warmth of the spices. Traditionally served with ‘neeps and tatties’ (mashed turnips and potatoes), haggis is more than just food; it’s a celebration of Scotland’s culinary heritage, especially during Burns Night, when the dish takes centre stage.

Here’s a look at 10 other unique delicacies from across the world, each with its own fascinating story.

Hakarl, Iceland’s most infamous delicacy, is made from the meat of Greenland shark, which is toxic when fresh. The preparation involves fermenting the shark meat for several months, allowing the toxins to break down.

After fermentation, the meat is hung to dry for a few more months. The result is a delicacy with a potent ammonia smell and a taste that is often described as an acquired experience.

Icelanders traditionally enjoy Hakarl during the midwinter festival of porrablot, often paired with a strong shot of Brennivin, a local schnapps, to help wash down the intense flavour.

Balut is a popular street food in the Philippines, known for its unusual and controversial nature. This delicacy is a fertilized duck egg, incubated for about 14-21 days until the embryo is partially developed. It is then boiled and eaten straight from the shell, often with a pinch of salt or vinegar.

The experience of eating Balut is as much about the texture as the flavour: the soft, creamy yolk contrasts with the slightly crunchy, feathered embryo. Despite its reputation as a food for the daring, Balut is deeply rooted in Filipino culture and is enjoyed by many as a protein-rich snack.

Casu Marzu, a traditional Sardinian cheese, is one of the world’s most unusual—and illegal—delicacies. Made from sheep’s milk, this cheese is intentionally infested with the larvae of cheese flies. The larvae digest the cheese fats, creating a soft, almost liquid texture. Some Sardinians consume the cheese with the larvae still inside, which adds to its notoriety.

Casu Marzu has a sharp, pungent flavour and a creamy consistency that’s highly prized by those who can acquire it. However, due to health concerns related to the live larvae, it is banned in many countries, adding to its mystique.

Fugu, or pufferfish, is a delicacy in Japan that requires expert preparation due to the presence of tetrodotoxin, a potent and often deadly neurotoxin found in the fish. Only licensed chefs are allowed to prepare Fugu, meticulously removing the toxic parts while preserving the flesh. The appeal of Fugu lies in its delicate flavour and the thrill of consuming something potentially dangerous.

Fugu is usually served as sashimi, with thin slices arranged in a floral pattern, or in hot pots. It’s considered a winter delicacy in Japan, offering a unique experience for those seeking a culinary adventure.

Surstromming, a traditional Swedish delicacy, is fermented Baltic Sea herring known for its extremely pungent smell. The fish is lightly salted and left to ferment for months in airtight tins, which often bulge due to the gases produced during the process. When opened, the smell is notoriously strong, often described as one of the most potent food odours in the world.

Surstromming is typically eaten with thin flatbreads, potatoes, and onions, and is best enjoyed outdoors to avoid the smell lingering indoors. This delicacy is not for the faint-hearted, but it remains a beloved part of Swedish culture.

Escamoles, often referred to as “insect caviar,” are the edible larvae of ants, traditionally harvested from the roots of agave plants in Mexico. This delicacy has been consumed since Aztec times and is prized for its rich, nutty flavour and slightly crunchy texture. Escamoles are often sautéed with butter, garlic, and spices, and served in tacos or as a filling in Omelette.

The rarity and labour-intensive harvesting process make escamoles a special dish, often reserved for festive occasions. Their unique taste and cultural significance make them one of Mexico’s most intriguing culinary offerings.

Sannakji is a Korean delicacy that offers a truly unique dining experience. It consists of live octopus, typically served cut into small, still-wriggling pieces. The tentacles continue to move due to nerve activity, providing a lively and somewhat challenging eating experience. The octopus is usually seasoned with sesame oil and sesame seeds, which complement its natural flavour.

The main challenge of eating sannakji lies in the suction cups on the tentacles, which can stick to the mouth or throat, making it essential to chew thoroughly. This dish is a favourite among adventurous eaters and showcases Korea’s vibrant and daring culinary scene.

Kopi Luwak, often touted as the world’s most expensive coffee, is produced from coffee beans that have been eaten and excreted by the Asian palm civet. The beans undergo a fermentation process in the civet’s digestive tract, which is said to give the coffee a smoother, less acidic flavor. After the beans are collected, cleaned, and roasted, they produce a coffee with a distinct, earthy flavour.

However, the ethical concerns surrounding the production of Kopi Luwak, particularly regarding the treatment of civets, have sparked debates, making this delicacy both unique and controversial.

Durian, often called the “king of fruits,” is famous for its strong odour, which has been likened to rotten onions, turpentine, or raw sewage. Despite the smell, which leads to its ban in many public places, durian is highly prized for its creamy, custard-like flesh. The flavour is complex, combining sweet and savoury notes with a hint of almonds.

Durian is a beloved fruit in Southeast Asia, where it is often eaten fresh or used in various desserts. Its polarising nature means that people either love it or hate it, but those who love it swear by its rich, unique taste.

Witchetty grub, a staple food for Indigenous Australians, is the larva of a moth found in the roots of certain Australian trees. These grubs are high in protein and can be eaten raw or lightly cooked. When raw, the grub has a taste and texture similar to almonds, while cooking it imparts a flavour often compared to scrambled eggs or chicken.

Witchetty grubs are not only a significant source of nutrition but also hold cultural importance for Aboriginal communities. This delicacy offers a glimpse into the traditional bush food that has sustained Indigenous Australians for thousands of years.

From the rugged Scottish Highlands to the far corners of the globe, each of these delicacies tells a story about the people and cultures that cherish them.

While haggis might be my personal favourite, exploring these unique dishes is a journey into the diverse and fascinating world of global cuisine.