Foods theamarant Wants to Try

Its pulp tastes just like the creamy spread.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

A sacred alcoholic drink made from chewed and fermented yuca.

This fermented purple carrot elixir practically makes itself.

Who said vineyards have to grow grapes?

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

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

The melon has its own sculpture, festival, and order of knights.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

Where maple sap flows, all one needs to make taffy is snow.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

This sweet symbolic figurine is a Sicilian holiday tradition.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

It's darker, saltier, and healthier than white sugar.

The Kichwa begin every day with tea and dream interpretation.

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

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

The plant's fruit, leaves, and bark offer a spice rack of flavors.