Is there an ingredient you have never used?

karadekoolaid said:
I´ve never heard of, or tasted sweet tamarind. The stuff I get is eye-scrunchingly acidic. Do you buy the fresh tamarind (with shell) packs, or do you buy it already processed?
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The only kind sold in the stores I shop at is the dried sweet kind. It's still in the shell though. But its the "eye-scrunchingly acidid" kind that I wish I could find, I have a feeling I'd really like it.
 
PabloLerntKochen said:
Ripe exotic fruits that are transported by airplane to germany. People told me how different they taste, compared to the unripened fruits that are transported by ocean.
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That is so true. Even fruits grown in the US for US consumption are often harvested before ripe, to make the trip from the farm to the grocery store. That's why fresh tomatoes are so bad in many parts of the US, including North Texas.

CD
 
I hear you both on that (very valid) point. I had some bananas yesterday - I think they´re from Costa Rica, or Ecuador - absolutely tasteless.the Roma tomatoes I bought the other day ( imported from Mexico) - the same. Tasteless.
Tropical fruit never tastes the same as in a tropical country - I can vouch for that. Mango, guava, pineapple, passion fruit, even dragon fruit - nowhere close.
 
NailBat said:
I don't think anyone on Earth has ever cooked every possible ingredient, but one thing I'd really like to try is sour tamarind. I've only found the sweet kind.
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Tamarind grows in the Caribbean and in Jamaica we often just peel the ripe (but still sour) fruit and roll it in brown sugar to make a snack called Tamarind Balls. How sophisticated right? 😅
My Mum made a tamarind jam one year... it sat in a jar in the fridge for months, unloved, but bless her for trying something different!
 
So many thousands of ingredients I have yet to try, but something did come to mind when I read MG's original post: Yuzu.
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On my trip to Japan 2 yrs ago I was introduced to this wondrous citrus that has an amazing aroma and tastes like a hybrid of Lemon, Lime, and Grapefruit all in one. They use the fruit in condiments and deserts. I have yet to find a local source as their import is banned in the USA.
 
FowlersFreeTime said:
So many thousands of ingredients I have yet to try, but something did come to mind when I read MG's original post: Yuzu.
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On my trip to Japan 2 yrs ago I was introduced to this wondrous citrus that has an amazing aroma and tastes like a hybrid of Lemon, Lime, and Grapefruit all in one. They use the fruit in condiments and deserts. I have yet to find a local source as their import is banned in the USA.
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Yeah! Its lovely - I always have yuzu juice/condiment in the store cupboard. Its easy to obtain here in the UK (the juice, not the fruit). Does this ban mean that the bottled 'condiment' juice is also banned?
 
Morning Glory said:
Yeah! Its lovely - I always have yuzu juice/condiment in the store cupboard. Its easy to obtain here in the UK (the juice, not the fruit). Does this ban mean that the bottled 'condiment' juice is also banned?
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No, the derivatives are allowed to be imported, but the fruit and plants are banned from import in order to protect North American Citrus growers from potential pests/citrus-specific-disease.
 
I have to say, a fully tree ripened starfruit is so much better than the ones in the grocery that i just won't buy them in the grocery anymore.

I have come to prefer the bumpy skinned avocados over the smooth skinned ones except for 1 variety. I can't remember the name but the skin is a dark brick red when fully ripened.

Just FYI for those that don't know, places will use some kind of squash in place of avocado to make guacamole when avos are too expensive or not available so buyer beware.
 
Sea urchin is something I've wanted to try for years. For some reason, despite the fact the sea around the UK has plenty they are impossible to buy. In fact, they are very rarely seen on restaurant menus either.
 
Morning Glory said:
Sea urchin is something I've wanted to try for years. For some reason, despite the fact the sea around the UK has plenty they are impossible to buy. In fact, they are very rarely seen on restaurant menus either.
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ah yes, UNI. Its an acquired taste, not everyone loves the briney taste or the soft texture. I learned to love it though.
 
Morning Glory said:
Sea urchin is something I've wanted to try for years. For some reason, despite the fact the sea around the UK has plenty they are impossible to buy. In fact, they are very rarely seen on restaurant menus either.
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I've had sea urchin quite a few times and I like it very much, but have never served it. I did have an opportunity last year to get fresh urchin but passed on it.
 
At the grocery store now, and in Produce, I see jicama and plantains, both of which I've never used or eaten anywhere else.
 
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