Curry powder gives this savory seasoning its golden hue.

The spicy, sour mango sauce is beloved from India to Israel.

The Haitian peanut butter first tastes creamy, then the peppers hit you.

To make this hot sauce, first remove the poison.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

Alaska's wildflowers produce this vibrant jelly.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

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

Fermenting raw durian is a better idea than you thought.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

This savory seafood condiment is named after the finest cognacs.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

The biggest edible mushroom in the world is also delicious.

The basement of a 19th-century government building provides peak conditions for delicious fungi.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

This pepper's sweet taste and long, slow burn is found in a single town.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

This famous Italian honey is now produced only on an Australian island.