The South American bean that looks like cotton candy and tastes like ice cream.

This butterscotch-flavored fruit has a way with desserts.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

Finns treat this rich, baked cheese like bread.

In northern Scandinavia, cups of coffee get enhanced with cheese.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

You put the charcoal in the coffee cup and drink it all up.

The aphrodisiac subtly references the “fifth” kind of meat: bull genitals.

The treasures are colorful fruits and nuts.

This sweet, caramelized dessert comes from curdled milk.

A rare, rich pudding made from the milk of a cow who's just given birth.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

The fairest and rarest of them all.

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

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

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.