It’s hard to imagine that some of the foods we eat daily were once thought to be deadly. However, history is replete with culinary paranoia, strange rumors, and misunderstood science.
From tomatoes to coffee, these once-feared foods prove that fear can fade just as quickly as flavor can emerge.
Tomatoes: The “Poison Apples” of Europe
In the 16th century, wealthy Europeans believed tomatoes were poisonous. The culprit? Pewter plates. The acid in tomatoes leached lead from the plates, causing lead poisoning, and people blamed the fruit itself. For centuries, tomatoes were shunned until Italian and Spanish cooks began to embrace them in sauces and soups, changing culinary history forever.
See Common Foods With Royal Origins for a tasty tour of foods once served on the king’s table.
Potatoes: A Suspect from the Nightshade Family
When potatoes arrived in Europe from South America, people were wary. As relatives of the toxic nightshade plant, potatoes were suspected of causing leprosy and death. They were even banned in parts of France until 18th-century chemist Antoine-Augustin Parmentier championed their safety by serving elaborate potato feasts to the royal court.
Coffee: The Devil’s Drink
When coffee first reached Europe in the 1600s, some religious leaders called it “the bitter invention of Satan.” The uproar was so intense that Pope Clement VIII tried it himself and declared it delicious. After that, coffeehouses spread like wildfire, fueling centuries of conversation and creativity.
Lobster: Food for Prisoners
In colonial America, lobsters were so plentiful they washed ashore by the thousands. They were considered bottom-feeding “trash food” and served mainly to prisoners or used as fertilizer. Only in the 19th century did lobster achieve its gourmet status, demonstrating that luxury can begin at the most humble origins.
Curious about classification quirks? See Why Bananas Are Technically Berries — But Strawberries Aren’t.
Chocolate: Once Feared as a Sinful Stimulant
When chocolate first arrived in Europe from the Americas, its dark color and energizing effects unnerved the clergy. Some claimed it provoked immoral thoughts or even witchcraft. By the 17th century, however, sweetened versions of chocolate had become fashionable, and the beverage had gone from scandalous to sophisticated.
Mushrooms: The Untrustworthy Fungus
Before scientific classification, mushrooms terrified foragers. Some varieties were deadly, others delicious, but few could tell the difference. In medieval Europe, mushrooms were often linked to witchcraft and death. Only with modern botany did fungi earn a cautious but celebrated place on the dinner table.
Check out Plants That Thrive in Extreme Environments to explore species that flourish where most life fails.
Shellfish: The Allergy Before Allergies
Centuries ago, shellfish were avoided in inland Europe due to frequent spoilage. People believed they carried curses or diseases from the sea. Without refrigeration, they sometimes did. Once transportation and storage improved, oysters, shrimp, and crabs became prized delicacies instead of feared fare.
Peanuts: A Modern Panic
Although not ancient, the peanut allergy epidemic sparked hysteria in the late 20th century as awareness of allergies grew. Schools banned them, airlines removed them, and fear spread faster than facts. Today, better labeling and increased medical understanding have alleviated much of the panic, although the caution remains justified.
Garlic: The Medieval Monster Repellent
Garlic’s strong odor made it both revered and reviled. In medieval Europe, it was believed to ward off evil spirits and vampires, but it was also thought to taint the soul or blood. Over time, superstition gave way to science, and garlic’s health benefits earned it a rightful spot in kitchens everywhere.
Sushi: A Raw Deal
When sushi first gained popularity in the West, many people thought eating raw fish was reckless, if not downright disgusting. Thanks to better refrigeration, global trade, and chefs’ precision handling, sushi is now one of the world’s most beloved and refined cuisines.
See Cultural Traditions That Seem Strange But Are Beautiful for more ideas that once seemed odd.
The Takeaway
History shows that what scares us today might be tomorrow’s delicacy. Every “forbidden food” on this list once inspired fear, but curiosity and culinary courage turned them into staples. Fear fades, but flavor always wins.
