Jamaica's national dish, ackee and saltfish, uses pieces of this fruit. Unripe ackee is toxic, containing hypoglycin A and B. Eating it causes severe vomiting and can be fatal.
Blood clams have high levels of hemoglobin. They are often eaten raw, which risks spreading diseases like hepatitis A, typhoid, and dysentery. Boiling is essential to kill bacteria.
Raw cashews contain urushiol, a chemical also found in poison ivy. It causes skin rashes and can be deadly if ingested in high doses. Store-bought cashews are safe as they are cooked at high heat.
Fesikh is a fermented fish dish eaten during Egypt's Sham el-Nessim festival. Improper preparation can lead to botulism.
Eaten in Namibia and Zambia, the African bullfrog can cause kidney failure if not harvested at the right time or prepared correctly. Only certain parts of the frog are safe to eat.
Cassava, used for tapioca and bread, contains cyanide when raw. It must be boiled, grilled, or steamed to be safe. Improper preparation can be particularly dangerous for children.
Pangium edule fruit from Southeast Asia needs careful preparation. The skin contains cyanide and must be soaked in water for days, then boiled and peeled before consumption.
Cherry, apricot, peach stones, and apple seeds contain compounds that turn into cyanide in the body. Small amounts are not fatal, but avoid chewing them to prevent poisoning.
Edible jellyfish species, like the mauve stinger, must be prepared correctly to remove toxins. Popular in Mediterranean and Chinese cuisines, jellyfish is typically cooked in lemon juice, vinegar, or boiled.