What’s the most unusual thing you’ve ever eaten? If your answer stopped at seaweed chips or chili chocolate, you’re just getting started. All over the world, people snack on things that might sound strange to some, but are absolute must-tries if you want to explore new flavors. And when it comes to specialty ingredients, some of the most exciting aren’t found on typical supermarket shelves.
If you’re curious, open-minded, and maybe just a little adventurous, this guide is packed with ideas to level up your snack game and bring something totally different into your kitchen.
Salty, Crunchy, and Seriously Surprising
Let’s start with snacks that are shelf-stable, crave-worthy, and often packed with a cultural twist.
Pickled plums are a great example. Common in East Asian countries, these small, wrinkly fruits are intensely salty, a bit sour, and sometimes even sweet-spicy depending on how they’re cured. They’re nothing like the dried fruit snacks you might be used to. Some people eat them straight; others use them to flavor rice balls or even steep them in tea.
Dried broad beans tossed in spices or wasabi are another sleeper hit. Crispy, nutty, and addictively crunchy, they have a satisfying bite that makes them feel more filling than chips.
Corn snacks exist everywhere, but some international versions take it up a notch. In parts of Latin America and Asia, you’ll find toasted corn kernels seasoned with chili, lime, or garlic, creating bold flavor combos that don’t hold back.
And then there’s squid jerky. Thinly shredded and dried, it’s chewy, intensely savory, and sometimes spiced or sweetened. It’s popular in several coastal countries, often eaten like a bar snack or road trip treat. If you’re struggling to find this treat, there are some great stores now where you can request a specialty product, so all you need to do is tell the store what you’re looking for, and they’ll do the hard work for you.
Sweet, Sticky, and Totally Different
Not all sweets come in the form of candy bars or cookies. Some of the most interesting desserts are simple, shelf-stable, and completely unfamiliar to most people.
Black sesame treats are one to try. Whether they come in the form of brittle, chewy squares, or dense little cakes, these sweets have an earthy, nutty flavor that’s naturally rich without being cloying.
Tamarind candy is another game changer. Tangy and sweet with a touch of salt or chili (sometimes all three), these chewy snacks come from a tropical fruit pod and are especially popular in South Asia and Latin America.
If you’re into unique textures, mochi-based snacks—not the ice cream kind, but the shelf-stable ones—can be super fun to explore. Some are crispy and puffed, others are soft and chewy, but they all have that signature bounce and mild sweetness.
One more to try: date-based snacks, particularly those stuffed with nuts, seeds, or coated in coconut. They bring natural sweetness with a rich, dense texture that’s really satisfying.
Savory Ingredients That Steal the Show
Not all flavor adventures come in snack-sized packages. Some of the most exciting global ingredients are used in cooking or as condiments, and they’re often overlooked.
Fermented pastes and powders can add huge depth to even the simplest meal. Shrimp paste, black bean paste, and tamarind concentrate are all big flavor bombs. You only need a little, but the results are unforgettable—think rich, umami-heavy sauces or marinades that transform a dish.
Dried mushrooms, particularly wild varieties, bring intense flavor with a long shelf life. They can be rehydrated and tossed into broths, stir-fries, or grain dishes for a savory hit that goes far beyond button mushrooms.
You’ll also find some seriously unique spice blends used across different regions. From the smoky, citrusy blends of North Africa to earthy, nutty mixtures from Central Asia, these mixes often combine spices you might not think to pair, resulting in something complex and layered.
And don’t overlook flavored salts and pickled herbs. These often come in small jars but pack enough punch to change the whole tone of a dish.
Things You Didn’t Know Could Be Snacks
Then there’s the category of items that aren’t traditionally thought of as snacks but totally can be, once you know how to use them.
Roasted seaweed isn’t new to everyone, but the flavored varieties with sesame oil, spicy chili, or garlic are often harder to find. Thin, crispy, and slightly oily, they’re perfect straight out of the pack or crumbled over rice or noodles.
Lotus root chips look like something out of a food magazine, but they’re actually just thin slices of a starchy root, fried until crisp. Mild in flavor but visually stunning, they’re a great way to impress with minimal effort.
Jackfruit jerky might sound like a vegan substitute—and it is—but it also stands on its own as a sweet-spicy, chewy snack with a unique fibrous texture.
Some cultures even turn green mango slices into a snack, pairing them with chili salt or dipping sauces. The sharp sourness combined with a bit of heat is wildly addictive.
Why These Snacks and Ingredients Matter
There’s something satisfying about finding a snack or pantry item that feels like a secret. Maybe it’s the sense of discovery. Maybe it’s the excitement of trying something completely unfamiliar.
But more than that, these rare or regional foods give you a window into how other people eat, snack, and cook. They introduce new flavor combinations, unusual textures, and cooking ideas that can shake up your usual routine in the best way.
They also tend to be incredibly versatile. A sweet paste might become a filling, a topping, or the base of a sauce. A salty snack could double as a crunchy salad addition. A single spice mix might bring a new life to roasted vegetables or grains.
That kind of flexibility is especially valuable if you like experimenting or building a pantry with character.
