Foods simonele Wants to Try

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

This jelly is made with dandelions and tastes like honey.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

This signature pepper has been a hot commodity since the Maya era.

The fairest and rarest of them all.

Its pulp tastes just like the creamy spread.

Every November, wasp-based dishes create quite a buzz in a Japanese village.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

This century-old New Orleans treat is still sold from a mule-drawn cart.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

You can have your syrup and drink it, too.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.