Lotus root has a creamy, starchy texture, so it would be great thinly sliced and fried (like a potato chip), or blend it into a smooth puree (like mashed potatoes).
Usually stored in brine, pickled pig lips have mainly a salty, vinegary flavor.
Green tea leaves are an incredibly versatile ingredient — they have a bright perfumed flavor with some fruity undertones, so they're excellent in desserts (try them in shortbread cookies or smoothies).
Or, for a more savory option, add them to chicken soup for a deep herbaceous flavor.
This cult-favorite condiment enjoyed by Brits and Aussies is made primarily from leftover brewer's yeast extract.
The flavor is slightly fishy, but the predominant flavor is smoke.Try adding blanched fiddlehead ferns to other vegetables and greens for a seasonal spring salad.Squid ink — the dark, cloudy liquid cephalopods like squid release — has a salty, briny taste with very little fish flavor, so it's useful for seasoning fresh pasta or rice dishes.Only available in the spring, these tightly coiled greens have become a favorite spring ingredient for their flavor and appearance.Fiddlehead ferns have a delicate vegetable flavor — somewhat like asparagus, spinach or artichoke.