For most of us, food means nourishment, flavor, and comfort. But in many parts of the world, what’s on your plate could come with a deadly risk. Some of the most common ingredients can be dangerous—even fatal—if not handled properly. Yet, millions of people consume them every day.

Let’s take a closer look at ten of the world’s deadliest foods, the risks they pose, and why people still choose to eat them.

Cassava: The Cyanide-Laced Staple That Kills 200 Each Year

Cassava looks like an ordinary root vegetable, but hidden inside its roots and leaves are cyanogenic glycosides. When improperly prepared or eaten raw, these compounds release cyanide—a deadly toxin. According to the World Health Organization (WHO), cassava poisoning is responsible for about 200 deaths every year. It’s been dubbed the “world’s deadliest food.”

Despite its dangers, cassava is a crucial food source for more than 800 million people across 80 countries. It’s easy to grow, thrives in drought-prone areas, and is packed with carbohydrates. The risk comes when it isn’t processed correctly. Proper preparation—soaking, fermenting, drying, or boiling—removes the cyanide, making cassava safe to eat. For many communities, eating cassava isn’t a choice; it’s a necessity for survival.

Fugu: Japan’s Deadly Delicacy

In Japan, blowfish—known as fugu—is a prized delicacy. But eating it comes with a serious risk. The pufferfish contains tetrodotoxin, a poison said to be “200 times more deadly than cyanide,” according to the BBC. Tetrodotoxin poisoning works fast and brutally, starting with numbness around the mouth, leading to paralysis, and eventually death. What makes it worse? The victim remains conscious the entire time. And there’s no known antidote.

Each year, around 50 people—mostly unlicensed individuals or fishermen—are poisoned by fugu, and a few of those cases end in death. In Japan, only highly trained, licensed chefs are allowed to prepare fugu. They meticulously remove the toxic organs, including the liver, ovaries, and intestines. Still, many diners are drawn to the thrill of tasting this dangerous fish, with the slight tingling from residual toxins adding to its appeal.

Starfruit: A Sweet Fruit with a Hidden Danger

Starfruit might seem like a healthy snack, loaded with vitamin C and antioxidants, but it hides a deadly risk for people with kidney disease. This fruit contains neurotoxins that healthy kidneys can filter out without a problem. However, in those with kidney issues, these toxins accumulate and can trigger seizures, confusion, and, in severe cases, death.

For most people, starfruit is perfectly safe and even beneficial. But if you have kidney problems, it’s best to avoid this pretty, five-pointed fruit altogether.

Cherry Pits and Apple Seeds: Sweet Fruits, Toxic Centers

You probably don’t think twice about eating cherries or apples, but did you know their seeds and pits contain amygdalin? When chewed or crushed, amygdalin releases cyanide. Swallowing a whole cherry pit likely won’t harm you, but breaking it open and consuming the contents can be dangerous. In large amounts, the toxins can cause dizziness, nausea, and difficulty breathing—and even death in extreme cases.

The fruit itself is safe to eat. Just steer clear of the pits and seeds.

Green Potatoes: Toxic When Left in the Light

When potatoes are exposed to light, they turn green. While the green hue comes from harmless chlorophyll, it also signals the presence of solanine—a toxin that can be harmful if consumed in large amounts. Symptoms of solanine poisoning include nausea, headaches, and in extreme cases, paralysis or coma.

The good news? Green potatoes are safe to eat if you peel them thoroughly and discard any parts with a green tint or sprouts.

Raw Cashews: A Hidden Poison Ivy Risk

Raw cashews are not as harmless as they seem. In their true raw form, cashews contain urushiol—the same irritating compound found in poison ivy. Handling or eating them without processing can cause severe skin reactions and even internal issues if ingested.

The “raw” cashews sold in stores aren’t truly raw; they’ve been steamed or roasted to remove any traces of urushiol, making them perfectly safe to eat. Just don’t try snacking on cashews fresh off the tree.

Nutmeg: A Common Spice with Hallucinogenic Side Effects

Nutmeg is a beloved spice, perfect for adding warmth to pies and holiday drinks. But in large doses, it’s a different story. Nutmeg contains myristicin, a compound that affects the nervous system. Just two teaspoons can cause hallucinations, nausea, heart palpitations, and seizures. In severe cases, psychosis can last for months.

Used sparingly, nutmeg is safe and flavorful. But if you go overboard, this pantry staple can turn into a dangerous hallucinogen.

Wild Mushrooms: Some Are Deadly, Even Fatal

Foraging for wild mushrooms can be rewarding—or deadly. The death cap mushroom, for example, was responsible for the death of Pope Clement VII in 1534. This particular mushroom causes liver and kidney failure, and ultimately death if consumed.

While only a handful of the 70-80 poisonous mushroom species are typically fatal, many resemble edible varieties. If you’re not a seasoned mushroom hunter, stick to store-bought fungi to be safe.

Rhubarb: Sweet Stalks with Toxic Leaves

Rhubarb is a favorite ingredient in pies and jams. The stalks are perfectly safe and tasty, but its leaves contain oxalic acid—a toxin that can cause kidney failure in large amounts.

If you grow rhubarb at home, always cut off and discard the leaves. Stick to the colorful stalks for your recipes, and you’ll be in the clear.

Kidney Beans: Deadly When Undercooked

Kidney beans are a staple in chili and other dishes, but raw or undercooked beans contain phytohaemagglutinin—a toxin that can cause severe nausea, vomiting, and stomach cramps. Eating as few as four undercooked kidney beans can trigger symptoms.

To make kidney beans safe, boil them for at least 10 minutes. Cooking them at lower temperatures, like in a slow cooker, can actually make them more toxic rather than neutralizing the danger. Always be cautious when preparing these otherwise nutritious legumes.

Would You Risk It?

Some of these foods are dietary staples, while others are thrill-seeking delicacies. Either way, knowing the risks can help you make safer choices. Have you ever eaten any of these dangerous dishes? Share your experience—and this article—with your friends and see who’s brave enough to try them!