Unique Food and Gifts

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell. With an anise seed in its center, its coating comes in a variety of flavors, including anise, rose, and blackcurrant. As seen on Gastro Obscura. 

Sam O'Brien Gastro Obscura Foods Editor

This bubblegum-hued, peppermint-flavored pig is a Christmas Day tradition in Saratoga Springs, New York. After placing the pink porker in a velvet pouch, each family member gives it a thwack with an accompanying tiny metal mallet and shares a story of their good fortune from the past year. Once everyone...

Sam O'Brien Gastro Obscura Foods Editor

Spicier and bigger than your average gummy bear, these Utah favorites are cinnamon-flavored and coated in chocolate. As seen on Gastro Obscura.

Sam O'Brien Gastro Obscura Foods Editor

An herbal tablet and post-meal digestive that improbably became a favorite candy of Indian children in the 80's. Learn more about this nostalgic treat on Gastro Obscura.

What Oreos are to milk, these French cookies are to Champagne. Residents of Reims have been dunking these millennial pink biscuits in bubbly for over 300 years.

Tyler Cole COO

Sometimes you want to add vinegar to things, but you don’t want to get ’em wet. With this miracle powder, there’s no conflict.

Luke Thomas Engineer

Hand-harvested in the Central Valley of Oaxaca, Mexico, this salt is made from fruit-fed worms that are toasted and salted along with some Pasilla Mixe chiles.

Tao Tao Holmes Director of Trip Design and Operations

Dashimaki, a beloved Japanese rolled egg dish, also comes in a can! As seen on Gastro Obscura.

Tao Tao Holmes Director of Trip Design and Operations

Utah's favorite non-alcoholic beer actually got its start as a German brew over a century ago. All natural, it tastes of refreshing green apple and spices and, unlike many other soft drinks, isn’t overwhelmingly sweet. As seen on Gastro Obscura.

Abbey Perreault Gastro Obscura Fellow

“Who do you know that makes their own cheese? This is a gift of nostalgia, adventure, culinary exploration, and might just start a new talent! Dairy free, vegan/paleo options also available!” — Sydney, Evanston, Illinois 

“A regional confectionary with a weird name that's a holiday tradition.” — Matthew Heigl, Brooklyn, New York

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka, which includes a blade of grass in the bottle. As featured in Gastro Obscura.

Tao Tao Holmes Director of Trip Design and Operations

This magical Southeast Asian flower does some pretty amazing color-changing tricks in cocktails and teas. It turns hot water into shades of blue, or combined with lemon juice, a stunning magenta.

Larissa Hayden Deputy Director of Events

This innocent-looking flower has a hidden secret. When chewed, it creates an intense-yet-pleasant tingling sensation that heightens the tastes of other foods such as citrus and chocolate.

Larissa Hayden Deputy Director of Events

Protein-packed chips that come in several flavors, are extremely tasty, and just happen to be made out of crickets.

Cara Giaimo Staff Writer