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Taste Testing Global Ingredients We’ve Never Tried Before! | Sorted Food
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- เผยแพร่เมื่อ 6 ม.ค. 2024
- Chef Ben introduces the guys to some more game changing global ingredients from around the world.
#sortedfood #chef #food
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I have a smutty tale. I had planted 2 rows of corn in my garden and when I noticed some of the ears were getting all dicolored and gnarly looking I called the local county Ag agent to find out what was wrong. He told me it was black corn smut and since it came from the soil I could kiss growing corn there goodbye.
At the time I had a young couple of Texican heritage living next door and when I told them of the problem they were elated!
Since I figured my corn was ruined I let them have at it. They left one ear get to full spore production and innoculated every other plant with it. By midsummer they had probably 80 ears to harvest. When she cooked and served it in a soup I was hooked. For the next 2 years they lived there we planted corn and raised smut.
That's not just smutty, it's downright corn-o-graphic!
@@CavemanSynthesizer An A-Maize-ing Partnership!
Growing up in the American Midwest we had a few ears with smut on them. Simply uprooted and burned the plants. Never recurred.
@@annainspain5176 sure in a large scale it might work but here where it's just a couple rows and it came from the soil it probably wouldn't
So, how often do you tell people you made smut with your neighbors?
“He’s one of the Beatles” has to be the standout best joke Jamie’s ever said 😂😂😂
In this video: Smut, and Mike and Jamie discussing how they have no boundaries. 🤣
Just classic Sorted Food, and I'm now remembering the battle where Izzy had the hiccoughs and I'm wondering how often one of the team is giggling so much, but fighting to be quiet, that they give themselves the hiccoughs.
A truly beautiful Sorted wattpad moment
I have zero boundaries, my smut can vouch.
So much smut 😂 ben is at it again with the ben-uendos
I'm almost sure there was some cum-in involved too
So just an interesting fact about the Makhana, it actually does not come from the Lotus plant. It comes from its cousin the Prickly Water Lily, also grows in similar conditions and is often mistaken for the Lotus plant. 😊😊
Side note, in India we get these just like a crips packet with different coating flavors.
Was literally shoveling some into my face while I watched this thinking “I guess I could put these on a salad or something, but nah”
Jamie comparing the 2nd one to a crisp that has been left out of the bag for a while and me instantly knowing what texture that is. Now that is a great description. 💯
That has to be something that everyone on the planet knows.
A very big guilty pleasure is a left out crisps 😂 I don't know some types just taste better stale plus it's a weird ass texture lmao
@@jackthemagiccat4571 Cheese puffs that have been left out for a bit is a guilty pleasure for me..
The way my Korean mother raised me is to do that means there's a closeness that is just like family. People who have been raised together, long term friends, and yes, long term bf/gf's will do this for each other. Often you'll even make a "perfect bite" for someone you care about.
TLDR: I would interpret boyfriend helping out his new sister with her food. He's dedicated to girlfriend and was treating her bestie as a little sister.
Yeah, that's the general cultural context I've always understood it in. You do it for people you're close to, especially family.
I know of flipping the chopsticks and using the other ends for doing something like that, but don't really see the problem either way.
Well, from my own perspective I wouldn't really appreciate if a person I'm meeting for the first time used their own fork which has already been to their mouth, to serve me something. Feels a bit disgusting to be honest. Chopsticks are a bit different, but not that much imo.
I've seen similar manners experssed in Chinese culture.
Not to be that person, but this was also a debate on a BTS show, where the Bangtan boys had to debate about whether it was appropriate or not. From the girlfriend's perspective it's showing an attraction to the bestie better left alone.
You guys need to try ice cider! It's a cider that is made with apples that are left on the tree branches to freeze solid in the Quebec's cold winter air. It makes the apple even more sweet, and the cider you extract from them is almost like a liquor. The same can be made with grapes to create ice wine that are also delicious and almost like a port. Both are amazing!
I second this! I LOVE me some ice cider. Obvs it's nice with a slapdash charcuterie mix (like a few slices of good prosciutto, golden berries, and whatever OKA hasn't gone bad in my fridge, lol), but I think it also pairs excellently with Korean bbq!
Oh my gosh, yum! Which brand would you recommend? Gonna see if we can get it on the UK
There used to be a winery just outside Montreal that made eiswein. I'd get a bottle or two every year. I haven't seen them in years.
@@chesca7295 sandford orchards make a UK version
@@KenS1267 Eiswein is very traditional here in Austria and also Germany! It's not my favourite, but after food or with cheese.. ;)
The fox nut is actually from the prickly waterlily plant, and not the lotus plant. The plastic packaging of the puffed fox nuts is wrongly labeled, but the tin is indeed lotus seeds which has a wide application in Asian cuisine. I understand why it's easy to get it mixed up though, because both plants grow in tropical marshy areas and people often confuse them.
Seeing the Indian ingredients, I'd love to see a comparison of British and Indian bay leaves. Recently learned that they're completely different things
As the nation of tea drinkers, you should get some Pakuri-tea; processed Pakurikääpä (Chaga mushroom; parasitic fungus that grows on birch trees). Turned into a bit of "social media superfood" in Finland some years ago, but it is traditional ingredient used to make "healthy tea"/remedies in Finland.
Actually you could make an episode in the serie of different tea/infusion around the world.
I haven’t seen huitlacoche out of a can before 😮. Fresh stuff looks much more appealing. Maybe next US/Mexico trip you all can track it down?
I have a vegetarian resident I have to cook for so I'm very interested in this one, would you tell me more?
indeed fresh is better looking,but the canned version does work great.
Man, I had some that did mutate off my corn last year but found it way too late. I've always wanted to try it :(
I disagree, the fresh stuff looks nasty as hell, looks like a tick after it has had a full meal, that has died and got covered in mold.
@@Psylaine64 It is literally a fungus that grows on the corn kernels. They turn blue/black and get much larger. The flavor, fresh I also had no idea they were ever canned, is like a merger of a truffle/really good mushroom and corn. For it was treated as a pest and whole fields were burned to eradicate it so people who used it culinarily had a hard time finding any. Now farmers will hold off destroying it to let foragers get some before destroying the affected plants or, depending on the prices of corn and huitlacoche, let it spread in the hopes of making more from selling the fungus than they would have from selling the unaffected corn.
You can use it anywhere you'd use mushrooms. There are lots of Mexican and Central American recipes involving it as well. That quesadilla they did is the classic basic recipe.
Japanese shiso and the Korean sesame leaf have a completely different taste profile. They definitely are not interchangable or just called differently by region
Right - they come from different varietals, taste different, and are used very differently
Perilla frutescens vs Perilla frutescens var. crispa (shiso)
If you want to use your chopsticks to divide up food or share, what we usually do in Japan is flip them around and use the back end that hasn't been in our mouths.
Perilla leaves are super easy to grow. It’s just like growing basil. In fact, they can be quite invasive. Here in TN, you have to be mindful of growing them (I grow them in containers) and making sure to prune the flowers or remove the seeds before they get everywhere.
oh no, dont tell him that, ebbers is gonna end up putting them in his garden XD
I grew them last year for first time. Red and green.
They are beautiful and I'll probably grow more but I can't eat them. I'm a super taster and just like cilantro perilla has a very off putting taste to me. It smells interesting but can't eat it.
But the deer and rabbit left it alone too. I may add it to my flower beds to just fill them out. The blooming plants are incredibly pretty too.
I will gladly give them to any of my Asian neighbors who like them.
I’m hoping to grow some out in the Rockies this year. From what I’ve read/heard we have a bit harder time getting them established here, but then they take off. 🤞🤞
They do get invasive. I’ve been places where it’s everywhere. And they have a very distinctive smell when you brush up against them or step on them. Somewhere between mint, oregano, and basil.
Its in the mint family, it will take over if you don't plant it in containers or block it off somehow.
the phool makhana is also used for joint pains, soaked in milk overnight and drink first thing in the morning empty stomach
The Shopping trolley line followed by the Paul McCartney/ Paul McKenna bits - top work from Jamie!
Happy Sunday! As requested here comes a shouting of how to use makhana...
Dehydrated and roasted with spices for a snack is a great way to eat them. I love that. ❤
You can however, add it to a dish as Mike mentioned. In India, it does get added to gravies with a tomato+cashew base. 🥘
You can also make sweets with it like a kheer (milk based pudding almost) or a laddoo.
You can also roast it and then grind it to form a paste or powder and use it as stuffing in a flatbread like a paratha.
You can make a raita with it. I have a friend who uses it for breakfast, just how you'd make an oatmeal porridge, but you swap out the oats for makhana. 🍵
Also kudos to Ben for getting the pronounciation fairly correct 🎉
oh damn, i'm now craving kheer
there’s a wasabi flavoured packet version and that’s my fave
I’ve also eaten lotus seeds in Chinese desserts and soups and such but didn’t know they could be puffed and savory! Thanks for the continuous exploration and helping all of us learn something new boys :)
I honestly adore these testing videos. I’d never even notice or find those on my own, it’s great seeing what I haven’t even considered eating
Actually in Korean culture, sharing food and specifically feeding each other is a sign of friendship, not romantic love. Often people will wrap up meat in a leaf to make a ssam (쌈) like the boys did here and then pick it up with their own chopsticks and put it directly in their friend's mouth and that's just considered a nice, friendly thing to do, and not too intimate at all
We all need to live in a world where putting your meat in a friend's mouth is a nice thing :)
Eh . . . . no, not quite. It can be friendship, but it can also be excessively intimate for different relationships, and I know a fair number of folks who would not take kindly to their significant other putting the food on their friend's plate. You might hold something down so they can more easily lift it, but more is . . . well, a bit much.
People do not generally feed each other directly like that unless they're related or dating. Friends do not put stuff in their friends mouths for them as a general nice, friendly, and not too intimate gesture.
Rather than "rice gobbler", that Korean banchan is known as a "bap doduk" (밥도둑), literally "rice thief". There are several dishes that are described this way in Korean cuisine. (Another famous one is "gejang" - fermented and marinated blue crab.)
Would be interesting to see how you use some of these foreign ingredients in more familiar meals/dishes
I love this trio! Also, can someone feed Mike please, he's quietly gobbling as much food as he can!
Thank you to the team at Sorted Food for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
Get well soon!
❤️🙏✌️✝️
Congratulations on the surgery! My partner had a pituitary adenoma and after 2 resectionings and after gamma-radio therapy, its down 33% and decreasing. Take the recovery easy, you'll be back up soon, and enjoy the rest of your life! ❤❤❤
Bless you. A fast recovery to you dear. All the best.
You have been posting this exact same post for a long time. Using cancer for karma farming is abominable.
Happy new year, Sorted team! Hope you all had a lovely Christmas :)
I thought the corn smut was black wood-ear fungus at first, maybe that's something you can feed the boys for the next one of these videos! (It's delicious in stir-fries, often mixed with other veg or with garlic + eggs.)
Unpuffed lotus seeds are common in Chinese dessert soups, they're super nutritious.
Perilla leaves are also used in Korean cuisine as a ssam vegetable! (Ask Josh and Ollie about this, maybe they'll do a Korean BBQ episode with you guys!)
Well done to Mike for a) the chopsticks; and b) correctly IDing the cumin!
Same. I was like "Oh! Is this going to be like a black wood-ear fungus or moss or something like that?" and then it was Huitlacoche and I was like "OH! That makes sense too... Why didn't I think of that to begin with?"
I simply LOVED this episode, so far this is my favourite from this series. All of these ingredients were interesting, but not too extreme or out-of-touch. Keep up the great work in 2024, guys!
Something that has to make an appearance in one of these is Chaat Masala. There was even a discussion about it in the chat on one of your shorts last week. Great sprinkled on fruit & veg. I keep a little pinch pot of it on my desk for using when eating fruit & veg as a snack. Especially good on satsumas/tangerines, apples & bananas. Really refreshing & just ramps up the natural flavour of the fruit. 🍊🍌🍎
or tajin! on mango, on cucumbers........ om nom.
I have one of these ingredients in my fridge! That almost never happens lol we use fresh perilla leaves when we eat Korean bbq: layer romaine lettuce leaf, perilla leaf, kimchi radish, ssamjung and pork belly
….. also sharing food is definitely a sign of love and family style is so Korean
Another thing about perilla leaf in Korean cuisine, you can tempura batter and fry the leaves and it’s like having fried mint/basil leaves. They’re stronger than basil and mint so they don’t wilt when cooking.
He mentioned doing them tempura in the video.
I love that Ben has the Sorted Sidekick logo in his glasses for most of the episode, like it has been tracked in post 😂
Love these videos! I love learning about new things! Thank you!❤
These episodes are a great way to find some new ingredients to try.
Makhana and jeera soda all in one episode!!!! Its not even just India special... This feels like Bihar special!!! And it makes me sooooo happy!!!!
jamie was on fire with the puns today! absolutely love them no matter how bad they are 😂
I love that they gave the boys metal chopsticks for the perilla leaves. Made me know immediately that it was from Korea :D
Love these videos, always find something new I’ve never seen before. Love learning about new foods and cultures. Had to rewind the name of the first one, check I’d read the subtitles right and then Google to check they were right 😂
"They're so moreish" - Mike, I think that's just Kush's cooking style 😂
Makhana is wonderful though, I'll give you that! Bihari daal makhani would be an interesting option to try with them
Absolutely excellent video. These ones are some of your most interesting! Its also amazing that our city London is so incredible that we can source all of these ingredients
Excellent video, great introduction to these ingredients! Definitely going to try some of these.
So excited to try the perilla leaves! I use crispy seasoned nori snacks to wrap egg and rice seasoned with miso. It’s such a satisfying way to eat things, like little DIY parcels of deliciousness!
It’s great. It’s sometime called Beef Steak leaves because idk imo it kinda has the texture of perfectly cooked beef and tastes meaty too.
Ben starting an anecdote with being on dating TikTok was a surprise and a delight! I'm not even sure why, I just enjoyed that a whole lot.
Imagine how happy TikTok was to have the flood of new users 😂
Yep... Even Mike and Jamie seemed surprised
It’s nice to know we’re back to a new round of Geography Bee with defending champions Mike and Jamie. So excited to learn about their guesses.
Happy Sunday to SortedFood HQ and the Community.
After hearing the description of the huitlacoche it got my mind going and I am thinking it could make an interesting alternative to the mushroom duxelles in a beef wellington... may have to try that.
From Asia here. For the longest time whenever beef wellington came up in a SortedFood video, I thought they meant _duckcell_ .... 😂
This was a fascinating tour of world cuisine. I thoroughly enjoyed learning about each item/ingredient! 😊
Thanks so much! 😊
Y'all always inspire! I really want to try the Quesodillas y'all made!
LOVE these global foods! You guys are the Best 😊😊😊❤❤❤
Oh yes, what a great start. I use huitlacoche in lasagne, it mixes perfectly with high quality minced meat :)
Makhana (Euryale ferox) and lotus (Nelumbo nucifera) are two completely different plants, albeit both "lily pads" in appearance, but you presented them as one single product. I don't know about fox nuts, but lotus seeds are not scooped from underwater (and I doubt fox nuts are either)! The seed pods are simply harvested before the point where they start dropping seeds into the water.
A very important distinction that will probably be lost among the 500+ comments here. Lotus seeds are collected above water but the fox nuts are released into the water and sink to the bottom. This may be 2.5 metres deep and so the harvesters have to dive to collect them. "Harvesting of seeds from bottom starts in month of September and continues till December - January. The nuts then are sundried, roasted and immediately thrashed by a wooden hammer." The plants are also very spiny so difficult to work with. "Traditional Methods of Harvesting and Processing of Makhana (Euryale ferox Salisb.) Adopted in Araria District of Bihar" by RK Jalaj et al.
Really enjoyed this vid! Love learning about new foods. Cumin is my favourite spice so I really want to try the drink now! Will try to track it down for sure!
Ben! I love how you thoroughly research the stuff you present on the table! You also spelt bothe the words Makhana and Jeera soda so perfectly! I am very happy someone like you is representing ingredients that are not very well known to the world! I absolutely love these episodes of different ingredients!
Btw Jeera soda goes very well with fried snacks like any other soda. I wonder if it can be used to marinate something. And we eat Makhana just as a snack. We pan roast it in a bit of an oil salr turmeric and curry leaves.
One two things I would love to see you try are Pinecone preserve and Ajvar. Two greats that don't get enough love.
I'll check it out! 👍
Ajvar ❤
They tested ajvar when they had pljeskavica and cevapi in two of their street food vids.
Always fun to see new foods here :)
i love watching this one becose, i love goin to a shop and look what new snacks the have to try what new fruits the are and so on.
I have an exam tomorrow, and this video was a really nice break from studying :)
Happy New Year, team! Here's to another year of foodie discoveries~
Speaking of which, ah yes, the Perilla leaf debate. It was EVERYWHERE last year in Korean media. And the entire time everyone was debating whether it was too romantic a gesture to perform for someone of the opposite gender, I was wondering what it tasted like. I wish I can try some.
If you have an Asian supermarket near you at all, you might find Perilla leaf kimchi in the chilled section, I've found its becoming easier to find in my city in that form. Equally in some Korean BBQ places you may be able to get it if they have found a fresh supplier.
Like this episode! I've seen the cans of huitlacoche at the grocery store and might actually try them after that taste test! For future ideas... seabuckthorn, either the fruit itself or juice is quite interesting.
I would like to try all of them. Thank you for sharing.
I really enjoy videos like this as I would never ever have heard of any of these, except for the corn smut which we had on our corn last season. I miss the episodes you did when you went to areas where they grow specific items and take us through the process; this way we could see where they were coming from and how things were grown/harvested. Thanks for the education! Have a safe and healthy 2024.
Good palate! That fruity sultana flavor really stands out as one of my favorite things about smut
I don't like finding corn smut on the sweet corn that I took all the trouble growing fresh! But, maybe I will look into how to utilize it! :)
Love you guys! Happy New Year.
Can’t stop looking at reflection in Ebbers glasses, but love the info! Fun seeing new things.
The cumin soda reminded me celery soda (or cel-ray) in the US. I believe it's made with celery seeds and it gives the drink some herbaceous notes in addition to the sweetness. I like it by itself, but it could be a great mixer too
Cel-ray tequila and a bit of salt is 🥊💯
@@oshada that sounds fantastic
Well Mike, if rice gobbler isn’t on Bens Wikipedia page yet, I’m sure someone will place it there.
And no, it won’t be me. 😂
I thought it'd be something along the lines of Boozy Uncle, For the amount Ben likes to drink.😂
Always enjoy having my Sundays watch Sorted and then I went to my usual Sidemen after and I get to see Ben and Jamie what a treat
Hi guys, waiting for the I episode in cooking from around the world, this just whet my appetite, informative and fun as always, thank you.
I had no idea that smut was seasonal.
Not me either 😂 You learn something new every day 😅😂
While huitlacoche sounds cool and I'd love to try it, with the "up-branding" Ben mentions I somewhat fear that it could turn into another "Western trend makes it impossible for natives to buy their traditional food" like with quinoa. I hope it doesn't, because it's more niche in its use, but still …
I agree. I also kind of disagree with up-branding in general. Having to make something from a native culture seem more refined to appeal to the colonized western world just seems extra icky.
very interesting episode, thanks guys!
I just love this theme for videos!
All your content is TOP NOTCH! All your hardwork and dedication is much appreciated! You guys are the Best! ❤❤❤❤❤❤😊😊😊😊
I could imagine using number 3 to do something like an Asian-flavored Dolma-equivalent.
The ones I've had aren't as big as grape leaves, like smaller than my palm, so it'd be difficult to fold all the way. The're really good as ssam though!
The *oven flashing* really got me during this video
Love you guys, from the US!
lol being into kpop and cooking, hearing about the perilla leaf debate HERE made me do a double take! What a crossover moment 😂 everything looks delicious and I’m really excited to try and find some corn smut in the grocery stores here.
I loved how they struggled to understand the flavour profile of Jeera Soda!
The 4th one is jaljeera, it will refresh you in summer and its a digestive mostly north Indians have it at the end of the meal. You can get this is in UK easy, just make 500ml of lemonade and add 2 tea spoons of it. Very simple and tasty.
Always the highlight of the day when a new Sorted video is posted ❤
Speaking of global! Please guys! Visit Colombian food! We have so many great food! 🇨🇴🇨🇴🇨🇴🇨🇴😉😉😉😉😉😉
Spaff, never change
Wow, global taste-testing things I've had before, for a change!
I picked up some lotus seed puffs at my local supermarket this summer, and they were great! I got one plain and one savory-seasoned, but I wound up preferring the plain ones because I liked the faintly sweet, almost wildflower-honey note to them.
I'm dying with laughter that you mentioned the Perilla Leaf Debate. I got to know perilla leaves (shiso) through Japanese cuisine originally, and I liked the flavor so much I started growing red perilla (aka shiso) in my garden (which was a bit of a mistake, because it spreads like mint. I STILL find it popping up in odd places around my yard).
The Korean variety has MUCH MUCH larger leaves. Fresh, they're used for ssam wraps. which are awesome. Pickled they're eaten as banchan (side dishes), or mixed into stir fry or soups.
I've *heard* a lot about huitlacoche, but I've never tried it. I'd really like to, but I've never found any. Maybe I should be looking in the canned section of my local global market!
I like the way he compared the perilla leaf to mint. When I lived in Korea, a friend of mine made what she called a "Korean Mojito" where she replaced the traditional ingredients with the perilla leaf and soju. It was sooooo refreshing
Your pronunciation of huitlacoche was SO close! Just remember that the “h” is silent in Spanish!
I’d also be careful of focusing the narrative on Western “rebranding” when it’s been a delicacy in Mexico since the Aztecs who considered it a gift from the gods.
The whole "rebranding" discussion was bizarre to me. Huitlacoche is just huitlacoche and I live days from Mexico. It isn't common where I live, or available at all as far as I know, but it's talked about commonly enough that people stopped mentioning that it was a Mexican delicacy years ago.
@@adde9506yea it was weird. It reminded me of the “spa water” trend on TikTok a year or two ago or Food & Wine Mag calling conchas “brioche-style” rolls.
I’ve been watching their channel for almost 10 years though, so I’m just going to give the benefit of the doubt here.
Fun episode, and lots of new things to learn
I love when you show new things to try out. I often go "I want to try that". There is a thing you can get here i Denmark, I think you should try. Snail Caviar.
Not sure how available it is in the UK but in Australia you can buy jeera masala cordial from an Indian grocer and add your own soda water. Means you can keep it in the pantry and break it out when needed.
I lived in England for 5 years. Been watching this channel for nearly 8. I just now realized you guys are saying "moreish" not moorish. That makes so much sense to me now.
Shiso leaves also grow in Bangladesh where they are known commonly as ‘rujet patha’. Almost always used in fish curries with minimal spice. it’s also quite often given to women post-pregnancy too. I really don’t like the taste sadly but I would love to try in other dishes to see how it tastes. Great episode
OK, I must admit I have smoked a little, but around 14:00 I can't stop looking at the logo in Eber's glasses. Can't unsee this!
So excited to see huitalacoche featured on this channel! I learned about it a few months back and was able to harvest some that was growing in an organic cornfield while at work as an archaeologist and make the traditional quesodillas. The tradional recipie is very acessible, so if you get your hands on some I would give it a try even if as an ingredient it can seem intimidating! I'm by no means a chef and was able to pull it off. If you have organic corn farmed near you it may be possible to source it locally (though the farmers may not know what it is, do talk to a farmer before going mushroom hunting in their fields).
I would love to see an episode where you guys take us through the things that you’ve tried that you actually integrated into your kitchens
Love the videos guys, keep up the great work ❤
You haven’t even watched it! Was only posted 2 minutes ago
@@GIBBO4182 I said videos plural, I was speaking about general level of their content (certainly recently)
Love the new video and especially happy because I got a Sorted double whammy today!
I never thought I would see my two favourite TH-cam channels (who are quite different) collabing! I was flabbergasted when you first collabed with the Sidemen and now you guys just fit (whichever pair it is). It is such a lovely surprise and I’m just 100% for it 😂😊
Was great seeing Ben and Jamie do their stuff in the Hide and Seek. Jamie's run in with Simon was brilliant. Ben having his picnic was perfect.
Really enjoyed the Beatles joke from Jamie. Top tier dad joke that was. 😂
Love that they mentioned the Perilla leaf debate as part of the context for the ingredient
I've wanted to try Huitlacoche for so long, I had no clue I could find it canned at my grocery store. I'm super pumped for grocery shopping this week
You are such a joy to watch...always.🎉
The popped nuts in no. 2 are from the water lily plant, which looks very similar to lotuses, but way more thorny!
As a book girlie, I almost choked when Ben said smut😈🤣
The first one was really interesting to hear about! Will definitely try them if I can find them! :D