This condiment proves that what the world considers delicious is (nearly) universal.

This "Fluid of Beef" fed an army and makes a hearty tea.

Fiji's signature coconut condiment makes creamy, spicy ceviche.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

These inky cloves have aged like a fine wine.

Curry powder gives this savory seasoning its golden hue.

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

A match made in heaven (and also Kentucky).

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

The oldest fruit native to North America is probably the least known.

The sweet, tiny wild berries are only available for two months each year.

It looks like an exploding planet and tastes like sugarcane.

Chile is home to very, very small coconuts.

This lucky fruit tastes best in rice.

Beneath its serpent-like skin lies pineapple-flavored flesh.

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

Venture beyond the usual sour-sweet varieties with this funky, savory fruit.

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

A crossbred table grape variety that tastes an awful lot like spun sugar.

Slice one open for some citrus caviar.

This tangy fruit flavors everything from ice cream to cocktails.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

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

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.