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Timbits - Since Tim Hortons is—or was, thanks to Burger King's recent purchase of the chain—distinctly Canadian, with its restaurants found on nearly every block, it makes sense that this little fried dough ball of joy is weird to non-Canadians (especially if you think too hard about the name).

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Timbits - We, as industrious Canadians, just like to make use of every part of the donut, even the centre hole.

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Ketchup chips - Little did you know, ketchup chips are a Canadian delicacy for which other countries have yet to develop the distinguished palate.

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Ketchup chips - They were invented in the 1970s by Hostess, now Lay's, as the last of a fruit-flavoured trial (including grape, which thankfully failed). Other countries have tried and failed to recreate the deliciously tangy chip.

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Sourtoe cocktail - Famous in Dawson City, Yukon, this whiskey cocktail is served with a real severed human toe that's been dehydrated and pickled.

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Sourtoe cocktail - People have been lining up since 1973 to feel the leathery, shriveled toe hit their lips as they slurp down a stinging drink and become an official member of the Sourtoe cocktail club. If you swallow it, however, it'll cost you $500.

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Thrills gum - Most people might see a gum that tastes like soap and recoil, but not Canadians.

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Thrills gum - It was created in 1935 by O-Pee-Chee in London, Ontario, and the flavour is supposed to be rosewater.

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Rocky Mountain/prairie oysters - The name is clever, but this appetizer is not particularly appetizing to many people... when was the last time you had a hankering for fried bull testicles?

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Rocky Mountain/prairie oysters - They're also known as calf-fries and they're served mostly in Western Canada where cattle ranching is prevalent and the castration of young male animals is common.

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Pink cream soda - Canadians all know cream soda as pink, but almost everywhere else it's clear! Crazy!

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Pink cream soda - Crush is an American company, but they only sell their pink cream soda in Canada. If you're looking for the explanation, there is none.

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Flipper pie - Popular in Newfoundland and Labrador, and controversial around the world, flipper pie is made with the flippers of harp seals that are hunted for their meat every spring.

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Flipper pie - The tough, dark, meaty pie is commonly consumed as part of Easter festivities.

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Lay's cinnamon bun chips - Gloria Melanson from London, Ontario, is credited with this unique twist on a timeless snack.

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All of Lay's weird flavours - Fries with Gravy, Smoky Bacon, All Dressed, and Roast Chicken are all Canada-exclusive flavours, and even within Canada there are certain regions that have flavours catered to them.

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Beavertails - Not to be confused with real beaver tails, which most people wouldn't put past Canadians, this sweet treat is just fried dough covered in cinnamon sugar.

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Beavertails - The long flat slabs of fried dough first made their appearance in Ottawa, and they can be customized with things like Nutella, bananas, apples, or Reese's Pieces.

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Jos Louis - This chocolatey hand-cake is an elementary school staple that is usually mistakenly spelled "Joe" Louis and consequently thought to be named after the American boxer.

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Jos Louis - But this decadent individually wrapped chocolate-covered red velvet cake is strictly Canadian.

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Bagged milk - Many Canadians have only ever known milk to come in bags and fit into specially designed pitchers. Snipping the corner of the bag is like second-nature to us.

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Bagged milk - Canada also has cartons and jugs, but the idea of milk in bags is bizarre to the rest of the world, especially the parts that still get it in glass bottles.

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Nanaimo bars - A Canadian treat through and through, the Nanaimo bar is traditionally made from graham cracker crumbs, coconut, vanilla custard, and melted chocolate.

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Nanaimo bars - Legend has it, the layered bar first appeared in British Columbia in the 1950s, and the city of Nanaimo has since claimed it as its own and hosts the award-winning recipe on its website.

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Ice wine - Because we couldn't last winter without wine, ice wine is made from frozen grapes that are handpicked from the vine and squeezed into a sweet dessert wine with a unique flavour palette. For those who won't even visit Canada because they think it’s too cold, this is unfathomable.

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Ice cider - Ice wine's lesser known and more bitter cousin was first created in Quebec, using frozen apples picked from tree branches. Before you judge, try it in a martini and you'll understand.

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Coffee Crisp - Though it's not insanely weird to the British, whose Rowntree's Wafer Crisp was the model for Coffee Crisp, the coffee-flavoured candy bar is not popular around the world.

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Coffee Crisp - Americans tried the bar out for a time but ultimately discontinued it, failing to understand why Canadians love it so much.

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Oreilles de crisse - This is a traditional Quebecois dish of deep-fried smoked pork jowls that are dipped in maple syrup, because why not?

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Oreilles de crisse - Translated literally, this dish means 'the ears of Christ', and to many Canadians the words alone are enough to make them salivate.

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Big Turk - This retro Canadian original is essentially a pink Turkish delight—a sugary, gelatinous treat—covered with a thin layer of chocolate.

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Big Turk - A rarity among a consistently and increasingly American-dominated market, Big Turk has never been sold in the States.

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Poutine - It started as a Quebecois dish of fries covered in gravy and topped with cheese curds, but it's exploded into an entire stream of Canadian food culture. Even Canada's McDonald's serves it.

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Poutine - You can have poutine in a burrito, on the go, at the cinema, at a gourmet restaurant, and you can have it topped with everything from nacho fixings and jerk chicken to foie gras and lobster.

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Maple syrup - Did you know that 75% of the entire world's maple syrup comes from Quebec? We're not talking about that gooey, thick Aunt Jemima stuff—no, real maple sap pulled from the trees and concentrated down into the super sweet syrup.

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Maple syrup - While the world might know and love maple syrup, they don't pour it over ice and eat it off a stick, and they'd likely never anticipate adding it to all kinds of meat, fish, bread, donuts, pies, vegetables, and drinks.

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KD - Nobody calls it Kraft Dinner in Canada, and that might be due to the fact that we eat so much of it—according to Bustle, the small population of Canada manages to eat 50% more than America.

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KD - And let's not forget the most important part of having KD: smothering the cheesy noodles in ketchup. If you're not Canadian, you're probably cringing.

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Poutine râpée - This boiled potato dumpling with a pork filling has been visually compared to snot balls, but it tastes much better.

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Poutine râpée - It's traditionally Acadian—belonging to the descendants of the French colonists in Canada's Maritime provinces—and it's most popular during the holidays.

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Cretons - This dish is very popular in Quebec. It is a force-meat-style spiced pork spread that is usually eaten on toast.

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Cretons - While some prefer eating waffles or eggs for breakfast, this fatty spread is often the first meal of the day for the people of Quebec.

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Jiggs dinner - This traditional meal from Newfoundland and Labrador is typically served on Sundays and is essentially a heaping plate of salted beef, potatoes, turnip, carrots, cabbage, and a kind of raisin pudding called figgy duff.

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Jiggs dinner - According to iExplore, Jiggs dinner takes its name from a popular early 1900s comic strip as a favorite meal of one of the main characters, Jiggs.

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Toutons - Bread is basically a staple of every single country—in some way, shape or form—but Newfoundland's take on fried bread is especially scrumptious.

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Toutons - You might look at them and say "pancake," but you'd be wrong. Toutons are usually left-over balls of dough fried in pork fat then dipped in, of course, maple syrup.

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Cows Creamery Chips - No, fortunately these are not chips made from cows, but chocolate covered potato chips hailing from Prince Edward Island.

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Cows Creamery Chips - Sweet and salty, need we say more?

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Tarte au sucre - This standard French-Canadian dessert is essentially just a pie that's not pretending to be healthy by disguising itself with fruit. No, this pie says, "Take me as I am."

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Tarte au sucre - Some other European countries also enjoy this pie—filled with flour, butter, salt, vanilla, and cream—but instead of brown sugar, Canadians use maple syrup. It makes all the difference.

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Smarties - The United States also has Smarties, but they're more akin to Canada's Rockets candy, so each country thinks the other is weird.

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Smarties - We're not sure why we have both M&Ms and Smarties, but the two will never be confused by Canadians. Nevertheless, Canadians eat the red ones last. Why? It's a Canadian secret.

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Tourtière - The Quebecois are big fans of ground meat, and since you've already seen their no-frills approach to pie, this ground meat pie just makes sense.

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Tourtière - Its flaky crust and savory filling—which can be chicken, beef, salmon, veal, or game meats—is traditionally enjoyed at Christmas in Canada.

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Peameal bacon - While pork loin coated in cornmeal doesn't exactly sound tantalizing to other countries, Canadians are big fans of this less fatty bacon.

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Peameal bacon - Peameal bacon has a long Canadian history dating back to the 1800s when cured pork was shipped all the way from England to Toronto.

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Bloody Caesar - The best way to find out how weird this drink is to other cultures is to try and order it in another country. "It's made of clam and tomato juice, blended with vodka, hot sauce, Worcestershire sauce, and rimmed with celery salt." Good luck.

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Bloody Caesar - The Canadian hangover cure was invented in Calgary in 1969, and according to iExplore, 350 million Caesars are consumed in the country annually.

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Weird is good - Foods like snails and scorpions, or sushi donuts and unicorn frappuccinos, are constantly pushing our palettes as a collective species, so grab an ice-wine and let's cheers to never being normal!

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