| Abstrakt: |
The article discusses the appeal of rare and wild ingredients in today's mass-produced world. It highlights unique makers such as Luisa Abram, who uses wild cacao from the Amazon, and King Island Brewhouse, which uses feral hops from a Tasmanian island. The article also mentions the significance of sugarbag honey, which has been eaten and used medicinally by Aboriginal communities for centuries. Additionally, it explores the efforts to find a heat-tolerant coffee species and the harvesting of wild agaves for mezcal production. These ingredients offer a sense of romance and challenge in obtaining them, making them appealing to those seeking unique and authentic flavors. [Extracted from the article] |
