[1] This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed.

Varieties include biroldo, black pudding, blood tongue, blutwurst, drisheen, kishka (kaszanka), morcilla, moronga, mustamakkara, sundae, verivorst, and many types of boudin.

Blood pancakes are encountered in Galicia (filloas), Scandinavia, and the Baltic; for example, Swedish blodplättar, Finnish veriohukainen, and Estonian veripannkoogid.

Blood is also used as a thickener in sauces, such as coq au vin or pressed duck, and puddings, such as tiết canh.

Blood tofu is found in curry mee as well as the Sichuan dish, Mao Xue Wang (Chinese: 毛血旺; pinyin: máo xuè wàng).

The taboos may be rooted in the fact that consuming greater quantities of blood may cause iron overload in some genetically predisposed individuals.

Goats, cattle, and other animals slaughtered in the traditional Igbo manner are dispatched with a single cut across the neck and then most or all of the blood is allowed to slowly drain from the wound.

[15] As in Europe, several varieties of blood sausage are also popular in Mexico (moronga), Quebec (boudin), Newfoundland and Labrador and the southwest United States, Chile (prietas, ñache), Brazil (chouriço), Argentina, Uruguay, Cuba, and Puerto Rico (morcilla).

In Brazil, the traditional Portuguese dish known as cabidela (see above) is also eaten, as well a stew made of pork blood and offal called sarapatel.

In the western region of Santander Colombia, a dish called pepitoria is made from rice cooked in goat blood.

In the South Indian state of Tamil Nadu, stir-fried lamb blood is a common dish for breakfast and lunch.

In Kumaon, a spicy dish called Luvash is made by pan frying lamb blood with pahadi ghee.

In Indonesia, especially the Batak tribe in North Sumatra, pig's blood is used as an ingredient and sauce mixed with andaliman (Zanthoxylum acantophodium) for a cuisine named Sangsang (read saksang).

In Joshua Oppenheimer's film The Look of Silence, several of the anti-Communist militias active in the Indonesian mass killings of 1965–66 claim that drinking blood from their victims is what prevented them going mad.

[17][18] Coagulated cattle seonji and dried radish greens are added to the beef legbone broth in order to make seonji-guk (blood curd soup).

[20][21] The Northern Luzon versions of the dish namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep-fried pork intestine cracklings.

Thailand also has a dish known as Nam Tok, which is a spicy soup stock enriched with raw cow or pig's blood.

The spicy noodle soup Nam ngiao and certain variants of Khao soi of the cuisine of Shan State and Northern Thailand contain diced curdled blood.

[27][28] In Vietnam, congealed pork blood is used in Bún bò Huế (a spicy noodle soup), as well as congee (a type of rice porridge).

Firstly, blood is collected when the animal is slaughtered, then it is mixed with a little bit of fish sauce or salt water to prevent it from congealing (this step varies a lot from person to person and from region to region), this is to have time to prepare the other part of the dish, usually a mixture of the slaughtered animal's heart, liver, stomach, some time, its kidney, being diced and cooked.

In Northern Germany pig's blood used to be traditionally mixed with vinegar, scraps, spices and sugar to make schwarzsauer.

[30] In ancient Lakedaimon, the Greek city-state of Sparta, the black broth was common: a soup with pork meat and blood.

[32] In Italy, the sanguinaccio dolce is a pudding made with pig blood, chocolate, sugar, pine nuts, raisins and milk.

In the Limburg province bloedworst, in Limburgish "poetes" or "trip," is consumed with apples baked in a thick syrup called stroop.

The soup is made with pig's blood, chicken meat, pork, ham, salami, lemon and bread, and is typically sprinkled with cumin, which provides the dish with its distinctive odor.

The same cabidela dish is done with lamprey eel's blood and flesh along with rice, during the months of March and April following the migration of these fishes throughout Portugal's rivers.

There is also a candy called Papas de moado, which is prepared from pig's blood, flour, sugar, nuts and spices, mainly in the Mondego River region.

In Spain, the morcilla sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables.

In Andalusia sangre encebollada and Valencian sang amb ceba are popular dishes made with chicken or pork solidified blood and onion.

It was considered to be a preventative measure against cattle diseases, and the blood drawn, when mixed with butter, herbs, oats or meal, provided a nutritious emergency food.