We’ve all got different ideas about what constitutes good food – and we’ve all got especially strong opinions about the foods we really dislike. No food is universally hated, of course, but there are plenty that are undeniably polarising. From olives to offal, here we look at why some people hate certain foods (while others love them), counting down to reveal the foods that are most likely to make you turn your nose up in disgust.
Click or scroll through our gallery as we reveal the most hated foods of all time.
Our ranking is based on thorough research, popular opinion and the general reputation of each food, as well as on the opinions of our expert team.
It’s easy to think no one could possibly dislike mayonnaise, but this egg-based condiment is actually pretty divisive – many people are wary of its viscous texture, pale look and eggy taste (even if the flavour isn’t as strong as cooked egg). While mayonnaise is a hugely popular condiment in the US, as well as a few other places (it’s considered essential with fries in Belgium), it triggers strong feelings of disgust across Europe and Asia.
Nutritious, affordable and with a rich and earthy taste, beetroot has plenty going for it. The purple root vegetable is wonderfully versatile, adding colour and flavour to salads, sides, stews and a whole lot more. So, what’s to dislike about this vibrant wonder, apart from that it can stain your hands? Well, while the natural earthiness isn’t to everyone’s taste, it’s those tart, pink disks of pickled beetroot that avoiders find offensive.
On its own, tofu is pretty bland. It’s amazing at soaking up other flavours, though, making it a fantastic protein base for a huge range of dishes, especially in Asian cuisines. But it’s this inherent blandness, sometimes coupled with the unusual texture, that inspires hatred of tofu. If it’s not cooked well, it can be mushy and tasteless – and certainly no replacement for meat, according to devoted carnivores.
Raisins are simply dried grapes. Sweet and chewy, they’re often eaten as a snack or mixed into cake batters or biscuit doughs – which is a problem for anyone who doesn’t like them. For raisin haters, who often despise the texture, these little dried fruits can be hard to avoid – just when you think you’re safe, there turns out to be raisins hidden within your cake, scone or pastry.
Unpleasant childhood memories are enough to spark a lifelong dislike of some foods, and that’s often the cause of SPAM hatred. From the start of World War II right up until the second half of the 20th century being served SPAM from a can was a common experience in the UK, America and elsewhere. The processed meat is cheap and shelf-stable, but its ubiquity put many people off for life. And yet, SPAM is still very popular, especially in Hawaii and certain Asian countries including South Korea, China and the Philippines.
With their bitter taste and pungent smell, Brussels sprouts inspire disgust in children and adults alike, particularly in Europe and the US. They’re undoubtedly the most-hated part of a Sunday roast or Christmas dinner and are at their worst when boiled until they’ve lost all their bright colour. The little brassicas are much better roasted or steamed, although even their most ardent fans admit they benefit from being seasoned generously and cooked with plenty of fat from bacon lardons or butter.
The lumpy appearance of cottage cheese is sure to worry anyone who is sensitive about strange food textures. The term ‘cottage cheese’ was first used to describe fresh homemade cheese in 19th-century America, and it became particularly popular after World War I. It’s long been a common sight in low-fat diets, another reason some are put off by it – they associate it with extreme diets promoted by women’s magazines. That said, the controversial cheese has recently enjoyed a resurgence, with lots of recipes shared on TikTok.
Strong flavours always split opinion, so blue cheese is never going to be universally liked. Add the mould factor – blue cheese is produced by introducing a microbial culture (or edible mould), creating distinctive blue veins and giving it a pungent smell and taste – and the dairy product becomes even less appealing to those with unadventurous palates. However, those that love bold, pungent flavours can’t get enough of the likes of Roquefort, Stilton and Gorgonzola, whether used in cooking or spread on a cracker.
It’s often said that you grow into liking the taste of olives – while they might disgust you as a child, you’ll enjoy them as an adult, once your palate has matured. That might be true for some, but others find their hatred for olives never dims. There’s lots of evidence to show that these little stone fruits, common across the Mediterranean, are good for your heart and yet that’s not enough to convince everyone to embrace their strong, salty flavour.
Marzipan is one of few sweet flavours that drastically splits opinion. Made with ground almonds, egg white and sugar or honey, it’s found in a range of traditional cakes and desserts throughout Europe, either as a softer filling or firmer topping – but it’s also common to see it scraped away and discarded. The almond taste can be overwhelming, and many people find it tooth-achingly sweet.
We all know that one person who’s happy to steal everyone else’s gherkins from their burgers, and the other person who really can’t stand to eat them. Gherkins (or pickles) are cucumbers preserved in vinegar, usually with various herbs and spices, and they’re either served whole or sliced. In American cuisine, they’re often layered in a burger bun, while in other countries they’re served alongside cured meats, cheeses and salads. That strong pickled taste certainly isn’t for everyone, though.
Flavoured with extracts from the liquorice plant, this confectionary, with a flavour similar to aniseed, is something you either love or hate. It’s often sold in the UK, Germany, the Nordic countries and North America in various shapes and sizes. While it might have some health benefits, such as easing digestive issues, many still see it as an old-fashioned, not particularly pleasant, sweet. In Finland, salted liquorice made with ammonium chloride is most popular – the saltier, the better.
Also called bhindi or lady’s fingers (not to be confused with ladyfinger sponge cakes), okra originates from Africa, but its use has spread far and wide. You’ll find it in Caribbean and Indian cuisine, as well as American Cajun and Creole dishes, including gumbo. When its cooked, the seeds release a viscous liquid that’s great for thickening soups and stews – but they can also make badly cooked okra unbearably slimy.
Many food preferences are simply down to taste and texture. A hatred for coriander, however, could be due to genetics. Research has shown that a certain percentage of people have a genetic predisposition as to how they experience the coriander leaf – to them, it tastes like soap. Coriander is used heavily in many Mexican, Indian and Vietnamese dishes, making those with an aversion to the herb wary of these cuisines.
Offal is eaten with gusto in many countries around the world. After all, it makes sense to use the whole animal, so nothing is wasted – from devouring crispy chicken feet to adding kidneys to a steak pie, offal is an affordable, efficient and often healthy ingredient. However, today it’s fallen out of favour in some parts of the world, and liver is one of the most polarising options. Even offal enthusiasts can’t agree on whether it’s tasty or terrible, as it often has a slightly metallic, bitter flavour to it.
Capers are the pickled flower buds of a Mediterranean shrub. Hand-picked before preservation, they’re on the expensive side, but their sour and salty flavour gives any dish they’re added to a unique punchy taste. Capers are a key ingredient in a classic remoulade and Italian tonnato sauce and are a powerful pizza topping. That kind of intensity provokes controversy, though, creating naysayers who cringe at the thought of biting into one.
A quintessentially French dish usually served with lots of butter, garlic and herbs, escargot (snails) really aren’t that strange – theoretically, at least. As molluscs, they’re related to everything from clams to squid, which many of us are happy to eat. But escargot are much more likely to cause squeamish reactions, perhaps because we view snails as pests that crawl around our homes and gardens. Their distinctively chewy texture can be challenging too.
Just because a food is considered a delicacy, it doesn’t mean everyone likes it. Asparagus, the young shoots of the lily plant, take a lot of effort to grow, which makes it pricey. But does the distinct taste make this ingredient worth the cost? Many people believe not, particularly those who suffer from gas and bloating after eating it (and perhaps have been served canned or frozen forms of the vegetable). Asparagus has another PR problem – it can make your urine smell.
Just the thought of British black pudding and other blood sausages scares some people away. While blood sausages are popular in Spain, France, South Korea, Kenya and beyond, they’re not something everyone wants to consider (or add to their dinner plate). Outside of the UK, the name ‘pudding’ is unsettling too, suggesting something sweet when the reality is anything but. And though it’s a traditional element in a full English breakfast, even many Brits don’t want to entertain it.
These tiny little fish have a flavour profile much bigger than their size. Common in Mediterranean cuisines, they’ve also been used to make everything from Ancient Roman garum (fermented fish sauce) to Worcestershire sauce. The salty taste of anchovies when they’re brined (a common way of preparing them) is hugely divisive; while some love these little flavour bombs on pizzas, in pasta and anywhere else they can put them, others don’t want them anywhere near their food. The texture of anchovies – and fear of biting into a little bone – puts many people off, too.
Once considered a pauper’s food, before being elevated to fine dining status, oysters are a much-loved delicacy for many. While they can be eaten cooked, oysters are most often served raw on the half-shell, ready to be sucked down whole in one gulp. It’s this method of eating oysters that puts many people off, along with the strong, salty flavour, texture that’s frequently described as slimy and risk of food poisoning should you encounter a bad one.