Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

It's nicknamed “yumberry” for a reason.

This sweet and salty Indian drink keeps an endangered soda bottle in business.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

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

A dwindling number of brewers still make this tapioca alcohol.

It takes only two hours for palm sap to become palm wine.

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

Ethiopian honey wine is sweet, funky, and perfect with injera.

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

Senegal's national dish is incomplete without these fermented sea snails.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

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

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

The biggest edible mushroom in the world is also delicious.

Infants and Genghis Khan enjoyed this fermented mare's milk.

The Mexican fungal delicacy that makes corn taste like a mushroom.

This mushroom isn't a mushroom at all.

Quench your thirst with the refreshing taste of celery soda.

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

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

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