Once a treatment for heat stroke, the herbal gel now flavors desserts.

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

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

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

This jelly is made with dandelions and tastes like honey.

This tangy East Coast spread is becoming increasingly hard to find.

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

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

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

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

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

The fairest and rarest of them all.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

Its pulp tastes just like the creamy spread.

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

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

Inside a hard, yellow shell lies a sweet, black spread.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

The intoxicating South African fruit is beloved by humans and elephants.

It's not actually dark, but it is the world's sweetest.

This dark, rare fruit lasts a very long time.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This protected German fruit has its own representative queen.

The marshmallow spread's birthplace offers a quirky tribute to the sweet-sticky stuff.