This wild cumin is hand-picked by foragers in the Hindu Kush mountains of Afghanistan. They are tiny, oblong and black with long stems.

Emma Suojanen Marketing Manager

Hand-picked from the droppings of Jacu birds and then washed and roasted, these beans make a sweetly delicious—and yes, incredibly expensive—cup of coffee. Learn more on Gastro Obscura.

Conceived in a dream, Hiyoko cakes are a specialty of the Fukuoka region in the northern part of Japan’s Kyushu Island. Originally sold to local miners, their super-cute shape continues to make them one of Japan’s most beloved treats.

Served by American Airlines in first class in the 1970s, this Chicago candy favorite has recently made a limited return to shelves after a two-decade absence.

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

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