10 Surprising Food Discoveries That Will Make You Go Wow

Lactose-Free Camel Milk:

Native to many Middle Eastern and North African countries, camel milk has been hailed as a lactose-free alternative to cow’s milk. Not only does it offer a unique taste, but it’s also rich in vitamins and minerals. For those with lactose intolerance, this can be a game-changer, proving that nature sometimes provides alternatives in the most unexpected places.

Szechuan Buttons:

Also known as the “electric daisy,” when bitten into, this small yellow bud delivers a tingling sensation, almost like a mild electric shock, followed by increased salivation and a cooling sensation. It’s a rollercoaster of sensations for the palate, adding a buzz (literally) to gourmet dishes and cocktails.

Miracle Berries:

Native to West Africa, these berries don’t taste particularly sweet. However, consume them, and for the next hour, they’ll turn sour tastes sweet, thanks to a protein called miraculin. Imagine biting into a lemon and tasting lemonade!

Black Ivory Coffee:

Ever thought of elephants being involved in your morning cup of joe? In Thailand, elephants consume Arabica coffee beans, and after passing through their digestive systems, the beans are collected, cleaned, and roasted. The result? A cup of coffee that’s surprisingly smooth, lacking the usual bitterness.

Civet Coffee:

Similar to Black Ivory Coffee but involving civets, these Indonesian mammals eat ripe coffee cherries. The beans, once excreted, are believed to produce a coffee that’s less acidic and smoother. It’s one of the most expensive coffees globally, but the ethical concerns regarding the treatment of civets have made it controversial.

Palo Santo Fruit:

Not to be confused with the Palo Santo tree used for wood incense, this fruit is native to South America and, when ripe, has an outer layer that tastes like coconut. The real surprise, however, lies inside: its seed tastes eerily similar to fresh cheese!

Hákarl:

If you’re feeling adventurous, head to Iceland to taste this fermented shark dish. Greenland sharks, which are poisonous when fresh due to a high concentration of urea, are made edible by fermenting them in the ground for months. The result is an acquired taste, to put it mildly, but it’s a testament to human ingenuity in making inedible foods edible.

Salmonberries:

Despite their name, these aren’t fish. Native to the West Coast of North America, salmonberries look like raspberries but come in a variety of colors, including a salmon hue. Their taste is a blend of sweet and tart, with some even claiming a hint of fishiness!

Huitlacoche:

Also known as “corn smut,” it’s a fungus that grows on corn. While it might be considered a disease by many farmers, in Mexican cuisine, it’s a delicacy. It has a mushroom-like flavor and is often used in tacos and soups.

Cassava Syrup:

While maple and agave syrup have been popular sweeteners, cassava syrup, derived from the yucca plant, has started to make waves. Native to South America, this root’s syrup is sweet, with a slightly nutty flavor, offering an alternative for those seeking varied natural sweeteners.