2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When it comes to food, what is a staple food in one country can be considered strange in another.
On the other hand, ice cream is one of the products that seems to enjoy worldwide popularity. And yet, its variants are so endless that there is always some new ingredient or fragrance to discover.
This list presents strange and unique ice cream flavorswhich are definitely not strange in their countries of origin. Here are 10 of the most unpopular ice cream flavors.
1. Lukuma
Lukuma is a subtropical fruit that originated in the Andes and is now grown mainly in Peru and Chile. The information about the Turkish delight dates back to the time before the Incas. Lukuma has a thin, brownish-green or yellowish-green skin and bright yellow flesh with one to five large, brown seeds that resemble those of an avocado.
It is sometimes called egg fruit because the meat has the color of raw egg yolk and the texture of hard-boiled egg yolk. Turkish delight can be used in various ways, but it is often found as an ice cream flavor in Peru. Although actual figures do not exist, some claim that this is the most popular ice cream flavor in Peru, surpassing chocolate and vanilla. You can also find a Neapolitan style combined with vanilla and chocolate or vanilla and strawberry. Due to its soft flesh and its tendency to lose water quickly, it is generally considered unfit for export.
2. Mastic
Mastic is an ancient Greek ingredient, a plant resin that is sold in the form of small crystals. These crystals can be crushed into powder and used to flavor cakes, puddings, ice cream and more. Like almost every other item on this list, it can be used in both savory and sweet dishes. The powder is mixed with salt for savory dishes and sugar for sweet dishes.
In Greece, mastic crystals are also called "tears of Chios". On the island of Chios, where the trees are grown, farmers make incisions in the trees, allowing the sap to seep in and harden into droplets before falling to the ground.
3. Kinako
Kinako means "yellow flour" in Japanese, but under this unpretentious name lies a uniquely delicious ingredient. Kinako is a fine powder, colored in sandy yellow, made from roasted soybeans and used mainly in Japan. Kinako goes well with vanilla, banana, brown sugar and nuts.
Kinako is not strange in Japan, where it is said to have preceded sugar. Anyone who knows Japan's love for Kit Kats and their taste will not be surprised to learn that Kinako is also included in many types of candy.
4. Rosewater
Floral flavors are not very popular in the United States today, where flowers usually evoke thoughts of perfume rather than delicious treats. But this has not always been the case.
In the first American cookbook, published in 1796, rose water appeared in recipes for cakes and apple pie. This is a popular scent before vanilla.
Rose water is a liquid made by steam distillation of rose petals. Abroad, it is an extremely common flavor to this day and can be found in countless international pastries, from Turkish baklava to Indian lassi and Persian ice cream.
5. Bastani sonata
Bastani Sonata is a classic Persian (or Iranian) ice cream flavored with rose water and often saffron, vanilla and / or pistachios. The most remarkable thing about this ice cream is its chewing and stretching, which is the result of the addition of salab, a thickening agent extracted from wild orchids.
Another interesting feature of Persian ice cream is the addition of frozen pieces of cream. Perhaps most unusual of all is that sometimes cane sonatas are served in a glass of fresh carrot juice.
6. Ube
Ube is a root vegetable (also known as yams or sweet potatoes), which has a rich purple color and sweet taste. In the Philippines, ube is used in all kinds of desserts, including cakes, biscuits and ice cream. Like Turkish delight, it gives them flavor and color.
Although ube ice cream is becoming increasingly popular, it is nothing new in the Philippines. Its unique taste is described as "earthy" white chocolate or a combination of vanilla and pistachios. Fresh ube is difficult to find in the United States, but can be purchased as a powder, extract or paste.
7. Tamarind
Tamarind may not be considered the best fruit, but what it lacks in appearance compensates for it with taste. Its inside is a sticky brown mush. However, this pulp has a delicious sweet and sour taste that is used in cuisine around the world in both sweet and savory dishes.
A well-known application in American households is as an ingredient in Lea & Perrins Worcestershire sauce. It is also a fairly common ingredient in barbecue sauces.
Tamarind can be bought fresh and as a paste, powder or syrup. Tamarind was brought from Asia to Mexico in the 16th or 17th century by the Spaniards and is now a popular and beloved flavor for drinks, candy, ice cream.
8. Black sesame
Black sesame ice cream is for Asia what vanilla ice cream is for the United States. When ground, sesame seeds become creamy. They give the color of charcoal and a rich taste of ice cream and other dishes. The depth and complexity of black sesame seeds can be compared to dark chocolate or coffee, aromas that are enriched by toasting the seeds before use.
In Japan, black sesame seeds are ground and combined with honey to make a paste called nuri goma. This paste can be found in some international markets or specialty stores.
9. Cardamom
Green cardamom is suitable for use in sweet and savory dishes, while black cardamom is considered unsuitable for desserts.
India is the largest producer of cardamom, the so-called "Queen of Spices". It is often used to flavor Indian ice cream called kulfi. Saffron and rose water are also used. Much of the taste of kulfi comes from boiling the milk for hours before freezing to create hints of caramelization.
Cardamom has also enjoyed great popularity in Scandinavia since the Vikings brought it from their expeditions abroad. More cardamom is consumed in Scandinavia than anywhere else in the world except India and the Middle East.
10. Acute
Akutaq, sometimes spelled akutuq is ice cream from Alaska. Akutak is a local word that simply means "to stir."
It is made by breaking down animal fats by hand and adding marine mammal oil and snow or water until the mixture reaches a silky, fluffy texture. The fat is often from caribou, bear or musk, while the oil is from seals or whales (modern versions use olive oil).
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