This Rwandan condiment is so spicy, it's served with eye droppers. It's perfect for that friend with the high heat tolerance who complains that nothing's ever spicy enough.

Sam O'Brien

Want to try making your own essential oil? Give it a go with this copper still set. Even if your concoction doesn't quite work, it's a wonderful piece of decoration.

Tao Tao Holmes Director of Special Projects, Experiences

Written by Culinary Backstreets, the cohosts of our food tour of Istanbul, this book is the definitive guide to eating locally and authentically in the Turkish metropolis.

Tao Tao Holmes Director of Special Projects, Experiences

This magical Southeast Asian flower does some pretty amazing color-changing tricks in cocktails and teas. It turns hot water into shades of blue, or combined with lemon juice, a stunning magenta. As seen on Gastro Obscura.

Larissa Hayden

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka, which includes a blade of grass in the bottle. As featured on Gastro Obscura.

Tao Tao Holmes Director of Special Projects, Experiences

In South Africa, the potjie ("pot") is a descendant of the original dutch oven. Slowly cooked in this round, three-legged, cast iron pot, potjiekos (literally "small-pot food") is a dish, somewhat akin to a stew, traditionally containing meat and vegetables. 

Tao Tao Holmes Director of Special Projects, Experiences

Utah's favorite non-alcoholic beer actually got its start as a German brew over a century ago. All natural, it tastes of refreshing green apple and spices and, unlike many other soft drinks, isn’t overwhelmingly sweet. As seen on Gastro Obscura.

Abbey Perreault Associate Producer

Hand-harvested in the Central Valley of Oaxaca, Mexico, this salt is made from fruit-fed worms that are toasted and salted along with some Pasilla Mixe chiles.

Tao Tao Holmes Director of Special Projects, Experiences

My grand uncle used to stock in boxes of Blenheim Ginger Ale at his farm. When I was a kid, it was the first thing I would seek out upon arriving for a weekend stay. I was proud to be the only one of my cousins who could drink the pink...

Luke Thomas Senior Software Engineer

Dashimaki, a beloved Japanese rolled egg dish, also comes in a can! As seen on Gastro Obscura.

Tao Tao Holmes Director of Special Projects, Experiences