For most people, food means nourishment and pleasure—but some dishes can be deadly. Around the world, people still eat them out of necessity, tradition, or thrill.

Cassava, a staple for over 800 million people, can release cyanide if not processed properly. The WHO calls it the “world’s deadliest food,” killing about 200 people yearly. Yet, it remains vital in drought-prone regions when soaked, boiled, or fermented safely.

Japan’s fugu, made from pufferfish, carries poison “200 times more deadly than cyanide.” BBC reports the poisoning as “rapid and violent,” leaving diners conscious until death. Only licensed chefs can prepare it, and many seek the thrill of its tingling danger.

Starfruit is harmless for most but deadly to people with kidney disease, causing “seizures, confusion, and even death.” Meanwhile, cherry pits and apple seeds release cyanide when crushed, and green potatoes can produce toxic solanine if exposed to light.

Other dangerous foods include raw cashews with urushiol (the toxin in poison ivy), nutmeg that causes hallucinations in large doses, and wild mushrooms like the “death cap.” Even familiar foods like rhubarb leaves and undercooked kidney beans can poison you.

Would you risk your life for flavor or tradition?