Shelton RossWhen it comes to food, our senses are usually in perfect harmony. The sight of a beautifully plated dish, the intoxicating aroma, and the delightful flavors all combine to create a memorable eating experience. However, not all foods follow this traditional path. Some foods can be misleading, giving off pungent or unpleasant smells while surprising your taste buds with their delicious flavors. In this article, we explore a list of foods that taste much better than they smell. You’ll learn why certain foods behave this way and why they deserve a spot on your plate despite their unusual aromas.
Durian: The King of Fruits with a Royal Taste
Durian is often referred to as the “King of Fruits” in Southeast Asia, but its smell has earned it a notorious reputation worldwide. Often described as a mix of rotten onions, turpentine, and raw sewage, the strong odor has led many hotels and public transportation systems to ban durian. However, if you can get past the smell, the taste is a revelation. Creamy, sweet, and custard-like, durian has a flavor profile that’s often compared to almonds, vanilla, and caramel. Some describe it as a mix of banana and mango, making it a treat for adventurous foodies.
The science behind durian’s conflicting smell and taste is fascinating. Its odor comes from a complex mixture of over 50 different compounds, many of which are sulfur-based, giving it a pungent aroma. However, these same compounds break down differently when tasted, allowing its sweet flavors to shine through.
Cheese: Aromatic Adventure with a Flavorful Payoff
Cheese is one of those foods that can range from mildly tangy to extremely pungent. Cheeses like Limburger, Roquefort, and Poises de Bourgogne are famous for their strong odors, which can be likened to sweaty feet or old gym socks. Despite their overwhelming scent, these cheeses are packed with complex, savory flavors that are loved by connoisseurs.
The pungency of cheese comes from bacteria breaking down proteins during the aging process. This bacterial action creates volatile sulfur compounds responsible for the strong smell. But don’t be fooled—many of these cheeses boast rich, savory flavors that are creamy, salty, and sometimes even sweet, making them well worth the initial olfactory challenge.
Fish Sauce: A Stinky Sauce with Stellar Taste
Fish sauce is a key ingredient in many Southeast Asian dishes, especially Thai and Vietnamese cuisine. Made by fermenting fish (usually anchovies) with salt, fish sauce has a distinctive odor that can be overpowering. Many describe its smell as rancid, reminiscent of old, spoiled fish. But when used in cooking, the fish sauce brings an unparalleled umami flavor that enhances dishes without leaving any trace of its stinky origins.
The fermentation process is the reason for fish sauce’s strong smell, as it produces amino acids and volatile compounds. These same components, however, also provide its deep savory flavor, making it a hidden gem in the culinary world.
Kimchi: Fermented Funk with Fantastic Flavor
Kimchi, the traditional Korean side dish made from fermented vegetables (usually cabbage), has a strong, sour, and spicy smell that can be off-putting to some. Its fermentation process produces lactic acid, which gives it a distinct pungency. The smell might remind you of rotten vegetables or vinegar gone bad, but don’t let that stop you from digging in.
Once you get past the odor, kimchi offers a flavorful punch. It’s spicy, tangy, and savory all at once. Kimchi is often used as a condiment or eaten as a side dish, and it pairs beautifully with rice, meat, or noodles. Its health benefits, including being rich in probiotics, make it even more appealing.
Truffle: Earthy Aroma with an Exquisite Taste
Truffles, a type of fungi prized in gourmet cooking, have an earthy, musky aroma that some people find unpleasant or overly strong. Truffle oil and truffle-infused dishes may smell like wet soil or old mushrooms to those unfamiliar with them. However, once tasted, truffles reveal a unique and luxurious flavor that’s rich, nutty, and savory with hints of garlic and earthy sweetness.
The reason truffles smell so strong is due to their interaction with certain bacteria in the soil where they grow. These bacteria release gases that give truffles their characteristic odor. But their taste is incomparable and has made truffles a sought-after delicacy in the culinary world.
Tofu: Bland Smell, Incredible Versatility
Plain tofu doesn’t have a strong odor, but when it comes to fermented tofu, the story is different. Stinky tofu, a popular street food in Taiwan and parts of China, has a powerful, almost sewage-like smell that can deter many people from trying it. However, the taste is much milder than its smell would suggest. It’s usually deep-fried or served in broth, and the result is a crispy, soft, and flavorful dish with a savory aftertaste.
The fermentation process involved in making stinky tofu is responsible for its pungent odor. However, just like with other fermented foods, the flavors developed during fermentation are far more appealing than the smell, making stinky tofu a beloved dish among those who dare to try it.
Natto: The Love-It-Or-Hate-It Fermented Bean
Natto is a traditional Japanese food made from fermented soybeans. It’s known for its sticky texture, strong ammonia-like smell, and stringy appearance. The smell is so strong that many people are hesitant to try it, describing it as similar to dirty gym socks or overripe cheese. But those who do often discover that natto has a mild, savory flavor with a hint of sweetness.
Natto’s unique properties come from the fermentation process, during which bacteria produce enzymes that break down proteins in the soybeans. This not only gives natto its strong odor but also its sticky consistency. It’s often eaten with rice or in sushi, and it’s highly nutritious, rich in protein and probiotics.
Canned Fish: Smelly But Satisfying
Canned fish, particularly sardines, anchovies, and mackerel, often have a strong, fishy smell that some find unpleasant. The canning process intensifies these odors, making them more noticeable than fresh fish. However, despite the smell, canned fish offers a savory and umami-packed taste that works beautifully in various dishes.
These small, oily fish are high in omega-3 fatty acids and are often used in Mediterranean and Asian cuisines. When added to pasta, salads, or pizza, their flavor enhances the dish without overwhelming it. For example, anchovies add a briny, salty taste that pairs well with tomatoes and garlic.
Coriander (Cilantro): Polarizing Plant with Complex Taste
Coriander, also known as cilantro, has a polarizing smell. Some people describe it as fresh and citrusy, while others claim it smells like soap or dirt. The perception of coriander’s smell and taste can vary due to genetic differences that affect how certain individuals perceive aldehydes, compounds found in both coriander and soap.
Despite its divisive smell, coriander is a staple in many cuisines, from Mexican to Indian to Middle Eastern. Its flavor, once you get past the smell, is bright and fresh, adding a burst of zest to dishes like salsa, curries, and salads.
Fermented Shark: Iceland’s Extreme Delicacy
Known as hákarl in Iceland, fermented shark is infamous for its overpowering ammonia smell, which can be compared to urine or cleaning supplies. It’s an acquired taste, to say the least, and many visitors to Iceland are hesitant to try it. However, those brave enough to sample it report that hákarl tastes much milder than it smells, with a chewy texture and a flavor that’s surprisingly mellow and slightly fishy.
The intense smell comes from the fermentation process, which breaks down the shark’s high urea content. Once you manage to get past the pungent aroma, hiker is a unique and cultural food experience that represents centuries of Icelandic tradition.
Conclusion
The foods listed above may not be the most appealing when it comes to aroma, but they are proof that taste often tells a different story. From durian to truffles, these foods offer rich and complex flavors that defy their pungent odors. In many cases, the processes that create the strong smells—fermentation, aging, or the breakdown of proteins—are the same ones that enhance the flavor. So the next time you encounter a food that smells less than appetizing, don’t be afraid to take a bite. You may just discover a new favorite dish.
In the world of food, it’s clear that looks—and smells—can be deceiving!
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