Finns treat this rich, baked cheese like bread.

These beloved Indonesian chips are actually flattened, fried seeds.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

These sweet and savory Japanese rolled eggs are sold in 6-packs.

This Dutch-Indonesian cake contains up to 30 layers.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

It's not Jamaican Easter without canned, processed cheddar cheese.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

This sweet, caramelized dessert comes from curdled milk.

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

These salted, pickled plums are an ancient Japanese hangover cure.

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

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

The Andean root once fueled Inca warriors.

South Koreans turned this simple grain into a nutty energy drink.

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

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This tasty Czech pastry is now a Texan tradition.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

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

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.