A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Eating these unpredictable tapas is a game of spicy-pepper roulette.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The best place to find the “nectar of the gods” is Holy Island.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

A now-archaic Scottish breakfast paved the way for this popular dessert.

This summery parfait has mingled with British royals and literary elites.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Only two silent monks know all 130 plants that go into this herbal liqueur.