Have you ever had the chance to travel the world and try exotic dishes from different cultures?

If so, you know how enriching, fun and sometimes challenging this experience can be. If not, you might be surprised by some of the delicacies out there. In this post, I'm going to share with you some of my gastronomic adventures around the globe and give you some tips on how to prepare yourself to face the most unusual flavors.

Below is a select list of these snacks:

• Spider snack- In Cambodia, spiders are fried and served as snacks. The arachnids are served in the city center.
• Snake Wine - A Vietnamese wine that is processed by fermenting the dead snake in a bottle with rice wine liquor or grain alcohol, the venom is removed by ethanol.This type of drink cannot be imported because the snake is an endangered animal in many countries.
• Camel Burger - In Morocco, camel meat is used to make hamburgers and is said to be an aphrodisiac, a very old Moroccan custom.
• Hakarl - A delicacy from Iceland. The dish is made from shark meat which, because it is poisonous, has to be buried for several months so that it can putrefy and then goes through several cycles of freezing and thawing.
• Bat casserole - In China and Vietnam there are various dishes made with bats, which can be stewed or grilled.
• Caldo de Turu - In the interior of the Amazon - Brazil, this dish is made from turu, which is a hard-headed, gelatinous mollusc that lives in rotten, fallen trees and is made in broth with flour and also in moquecas.
• Balut - This is a steamed egg with a developing duck embryo inside. It is widely eaten in Asia, in countries such as the Philippines and China.
• Silkworm omelette-In China and Thailand, the larvae are fried with chicken eggs, spices and onions.
• Fried Scorpion - Consumed in Singapore. As the scorpion is poisonous, it has to be boiled to remove its venom and then fried in oil.
• Fried spiders - Considered to be snacks eaten in Cambodia. They are spiders seasoned with garlic and salt and then fried.
• Escamole - A typical dish of Mexican cuisine and known as the "caviar" of Mexico, because it is made with ant larvae that resemble the fish eggs that characterize caviar.

I hope you've enjoyed reading this and that it inspires you to try new flavors when you get the chance. But remember: always ask what you're eating before you taste it, and beware of allergies and food poisoning.