South Africa via Brooklyn, USA
Every South African butcher sells a version of this beloved, jerky-style snack, made by curing wild game with spices that reflect Malay influence on local cuisine.
AKABANGA CHILI OIL
What’s so hot, it's served with an eyedropper? Akabanga chili oil, made from Rwandan Scotch bonnet peppers (heat rating: more than 150,000 Scoville units). Start with a single drop.
BOILED CIDER SYRUP
“Apple molasses” is a forgotten delight from colonial New England. Since 1882, Vermont’s Wood family has made theirs from scratch. Stir into hot water or drizzle over pancakes.
This silky, gelatinous jam melds the delicate flavors of aloe vera—think melon, chervil, and green vegetables—with sweet honey and a hint of Muscat grape.
New England, USA
For many years, New Englanders steamed their bread in coffee tins. This molasses-laden comfort food requires opening both sides of the can and using a good thwack to remove the dense treat inside.
At up to 9,000 feet above sea level, these mineral-rich golden fruits grow on terraced mountainside orchards and sun-dry in the crisp mountain air.
HIBISCUS FLOWERS IN SYRUP
The tart raspberry-rhubarb flavor of these wild edible blossoms enhances everything from bright Caribbean tea to Mexican agua frescas. Try one in a flute of Champagne.
This version of the salty licorice favored in Scandinavia is called "salmiakki" in Finland, where it is a childhood favorite also enjoyed by adults. Its astringent, bitter flavor comes from ammonium chloride—an ingredient that once featured prominently in cough syrup.
PRICKLY PEAR CACTUS CANDIES
A historic staple food of Southwestern Indigenous peoples, the fuchsia fruit of the prickly pear cactus has been transformed into chewy jelly candy for more than a century.
Burkina Faso via Florida
These extraordinary berries turn lemons into lemonade. They contain a unique protein that binds to taste buds, turning sour flavors sweet for 30 minutes.
COFFEE & CHICORY
New Orleans, USA
For centuries, roasted chicory—endive’s root—has been a coffee substitute in times of scarcity. Since the 1860s, it’s given coffee at New Orleans’ beloved Café du Monde a rich, full taste.
BUTTERFLY PEA FLOWER
Unlock this indigo flower’s transformative powers using acid. Play around mixing into water, adding lemon juice and water again and watch the liquid change colors. Add sugar to make cosmic-looking lemonade.
FRIED FAVA BEANS
Despite being one of the first cultivated crops, fava beans were an emblem of death among ancient Egyptians and Romans. They’re also a delicious snack.
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