Foods tamarayankovich Has Tried

Essential to South Asian cuisine, the flavoring is illegal in some countries.

These sacred leaves taste like peppery soda.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

Curry powder gives this savory seasoning its golden hue.

A distinctive herb named after a First Lady.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Most sushi fans have never tried this rare rhizome.

Pounded water beetles are this spicy condiment's main ingredient.

The Rwandan condiment is so spicy, it's served with eyedroppers.

These Southeast Asian legumes are famed for their lasting funk and deliciously nutty flavor.

Real maraschinos were born more than a century ago in an Italian distillery.

This savory seafood condiment is named after the finest cognacs.

The oldest fruit native to North America is probably the least known.

The fruit so pungent it's banned from trains, hotels, and public places.

This tomato variety can stay fresh for six months after harvesting.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

This Brazilian fruit is cacao's lesser-known, tangy cousin.

These salted, pickled plums are an ancient Japanese hangover cure.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

Venture beyond the usual sour-sweet varieties with this funky, savory fruit.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”