Taste Testing INCREDIBLE Global Ingredients we'd NEVER heard of!! | Sorted Food
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- Опубліковано 15 чер 2024
- Today we taste test some fascinating global ingredients from around world that before today Ben had NEVER HEARD OF. Have you heard of these or used them before? Let us know!
TRY MEAL PACKS FREE AND TRANSFORM YOUR EVENING COOKING!! Here are the ingredients we looked at-
Black Stone Flower: amzn.to/3pC1djJ
Dried Prawns: bit.ly/3hDOzMK
Knot Yam Noodles: bit.ly/3ILiQVG
Avocado Leaves: bit.ly/376HJxr
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#SortedFood
#Taste Test
#Chef
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I think for most of these, I would have liked to see them try a version of the dish with the ingredient the same dish without it. That way, they might really taste if something is really missing without the ingredient or not. Plus, if you tasting the difference means that you'd be more likely think of what it adds to the dish and maybe are able to think of how that missing flavor could be used in other dishes
That's exactly what I was thinking. Especially for curry, it's a dish that's so complex in flavors, and being able to see if they can tell at all would be interesting.
Me too!!
They often use the ingredients in a weird way but this stew was probably the weirdest one yet. No one could ever detect anything in a dish like that 😅
My thought too
Completely agree - was about to leave the same comment! Video would have been more helpful that way.
Barry "and we would never know" this is why you need a side by side comparison on these videos, does it add anything and how much does it add. Does it justify yet another ingredient taking up space. Obviously for a dish you cook very often, it's far easier to justify a well stocked pantry to make it marginally better.
Yeah it's really just a showcase of amazing meals, rather than trying to see if the ingredient itself adds anything
Great idea
@@gouriel but surely that's personal preference rather than something 1 person can judge
Definitely. I mean, how can you say anything changes the taste of a dish without the comparison of another dish cooked in exactly the same way but excluding the ingredient being judged 🤷🏻♀️
@@rjpper9824 personal preference would be which they prefer , not tasting notes
i know this is a tiny thing but i genuinely appreciate that you worded the title like that ("ingredients *WE'D* never heard of") because it always makes me roll my eyes when a video is called like "ten foods you've never tried" and one of them is extremely common where i live lmao
I didn't realise that before you pointed it out, but it's really lovely how respectful sorted is with these kinds of things :)
Super happy they changed the title. There are a lot of foods that they’ve showcased over the years that have been new to them but are normal ingredients to me in the states. Again. Great to learn about new things but since the internet is global, perspective is important.
You're name is insanely appropriate for your comment
@@pwd1134 There's nothing "Karen" about her message... Your misusage of "you're" is far more fitting to your own message, however.
Yes! Once I've seen one of these (on another channel) that was like "super rare excentric foods!!!!!" and one of the items was passion fruit
Maybe next time you guys do this, make two identical dishes if the ingredient is a spice like the black stone flower and the avocado leaves.
One with the ingredient and another without it. That way we can see the difference they can make on a dish.
Totally thought about the same!
SAME
omg yes, this would 100% be so much better and would let us see just how much an ingredient adds to see if its worth adding to the pantry
Then they get points for guessing which dish had the special ingredient.
100% agree!
Fun fact about the Konjac noodles or the “not yam” noodles! They’re entirely carb free, so for soups and stuff for diabetic folks and people who want to avoid carbs it’s incredibly helpful!
They are Miracle Noodles. Sold in While Foods and on line I think. Keto peeps have been using them for years.
You do want to try them out first in your own home and don't eat them too often. Many people have side effects from eating it such as diarrhea, gas, abdominal pains, bloating and nausea..
So be careful the first time and make sure you don't make it on a first date ;)
@@xBrandNewHope that's the fiber doing its job.
Funny story if you buy a bottle of soylent and look at the nutrition facts, you'll see 20% vitamin a, 20% vitamin b, 20% iron like 30 different things right. And then right at the end only 13% fiber. People complained the product made them gassy.
They're banned in Australia
@@choiwaynekiet only the powder not the noodles.
Ben mentioned Nigerian food! I'm so excited. Sorted should try cooking African food; especially Western African food. It's a totally different taste experience.
This is a really good point. Apart from a Tagine, I cannot name a dish from any African nation…
Yes! I agree.
@@paultopham8626 and there are so many more dishes to explore from West/South/East/Central Africa
I'd love to know some traditional recipes from the region!
@@divjiv There's Nigerian Jollof Rice, Ghanaian Jollof Rice, Egusi Soup, Pounded Yam etc. Check out Sisi Yemmie's UA-cam Channel for Nigerian dishes.
Yes happy to see Stone flower moss here. Its extremely flavorful when cooked and it's used in my state, Tamizhnadu! Adds great flavour to meat dishes, korma and Biryanis. Its called kal paasi in Tamizh, literally meaning stone algae.
That's amazing Janani! What's your number 1 favourite dish to use the moss with?
@@SortedFood my dad usually adds it in a slow cooked goat curry, usually has a subtle undertone to it.
@@lokan_kuru8721 yuuuuum.
@@SortedFood I'm vegetarian, so I've not seen it used a lot in my home. But we usually add it to vegetable kurma and ghee rice cooked with coconut milk. When you open the pot after cooking the rice, the rich, woody aroma of this stone flower and ghee will waft up and ensnare you!
*I’m* so happy to see someone say Tamizh tbh 😭❤️
I like how everyone laughed when Barry said Gulf of Mexico but I literally bought some dried shrimp like that from my local Mexican supermarket a couple days ago, for fish stew, lol
Interesting that you captured dagarphool. So, as a culture us Indians are used to spices. A lot of these spices are built into our food for various reasons. Dagarphool might not add a lot of flavor, it is added to counteract the heaviness of a dish. It aids digestion and prevents constipation. A lot of Indian spices have that property. That is why a lot of heavy recipes would call for whole spices and garam masala. It's about flavor, but it's also about balancing. Like we add hing or asafoetida to anything that can cause bloating. It's about accepting the flaws of an ingredient and adding it's cure in the recipe. It like balancing sweet and salty.
Wow. You have just stated a great reason why "traditional" cooking from all areas must be preserved, and also how ancient knowledge sometimes supersedes modern science. As an American, I've only ever thought of how flavors and textures compliment each other, never how it will affect the eater. At Indian buffet restaurants, they will frequently offer mukwahs as you leave, and I've always taken some as it tends to alleviate the discomfort from overeating :D
@@epowell4211 Thanks for the positive comments. I can give you million examples as to how each ingredient is carefully chosen in recipes. That's why when I see people taking recipes for granted and calling everything curry by just adding turmeric to it, I get so upset. Ayurveda was built into Indian food. A lot of lifestyle trends and genetics were taken into account while developing these traditional recipes.
Thank you for your comment. That was really interesting to learn and it makes total sense now!
@@shreyabarsaiyan4823 I would love to see or read more about this!
@@ambernicole3281 unfortunately I can't think of a good resource to point out. All of this knowledge is either very fragmented or not documented at all. There is a book that might cover tiny bit of information "The Masala Lab". There are other books, mostly in Hindi and other native languages.
This video made me laugh out loud so many times. While I always laugh at Sorted videos I rarely have tears but at the mention of Ben's "noods" and Jamie making eye contact while putting a rib bone in his mouth made me cry from laughter.
I’m going to make a polite but insistent request for the recipes of the dishes you make with the ingredients you showcase in these videos. Particularly that black bean stew. And the chicken curry. Hell, all of it. I want it. I am drooling.
I totally agree. That stew looked amazing and I would love to try it.
Agreed!
Yes! New cookbook? Or perhaps one challenge dish in a meal pack?
The boys cracking up over the sausage curing process reminds me of how we’re all pretty much teenagers at heart. 😂
And then that # was created. Oh dear! 😂😂😂
Forever young at heart 😂 #EbbersSendNoods
@@SortedFood yes we are! And that # should be trending. It’s to good.
Send Moods is already used by Vite Ramen, so this sounds like a cross-marketing effort :P
Maybe they should make two versions of each dish for them to try, one with the ingredient and one without, so that they can see exactly how the dish is changed by adding that ingredient. Would probably help with more subtle ingredients like the avocado leaves and black stone flower.
When Ben mentioned that they haven't really touched on African (and specifically South African) cuisine, I realized that yeah, you haven't really touched on it from what I can remember. I'd love love LOVE to learn more about African cuisines because I feel that it would be very diverse!
Oh my word, the food team is KILLING it lately, those dishes look AMAZING, and that must have been an extremely excellent filming day. Can't imagine there being many leftovers.
Also, let's just acknowledge that Jamie is a walking talking meme. He just is and he OWNS it!
I would like that “Mexican black bean stew” recipe cos it looks stunning, and I’ve never seen anything like that over here
Me being south african, watching this and thinking YES! FINALLY THEY WILL TRY SOUTH AFRICAN CUISINE
Same... Finally a mention of home!
As a Ghanaian, we love eating the dried shrimps by themselves!! usually accompanied with other dried fishes, fried yam, and eggs, avocado and a medley of spicy sauces, would love to see these guys try!
Eeek... That's a lot for our taste buds! But in the peanut stew/sauce... Was delicious
As indonesian, we also like something similar! With rice and a bit spicy sauces, delicious!
I live in Oaxaca, and avocado leaves are routinely used in simply boiled black beans. In that application, the taste is very pronounced .
I absolutely love the knot noodles, i eat it pretty commonly in hot pots and noodle soups, the best part i never knew how they were made but the more you know! I am amazed at the fact its literally water noodles.
I love that you guys covered the shirataki noodles. I'm actually eating some yam noodles for lunch right now, but also the noodles are so versatile and also a great diet food since they're zero calorie! They're a legendary diet food for asian celebrities
Bit like rubber bands though.
They never make me full
@@lavinatam194 I basically use them in soups and sukiyaki as a filler for starch and wheat based noodles so that I can feel like I'm eating noodles, but really load up on veg with some lean meats to make myself full instead. If that's still not enough a bit of tofu in the soup usually does the trick. I'm just basically trying to trick myself into thinking I'm eating starchy noodles and sometimes it works
@@bradboose The texture's definitely not for everyone, but with a good rinse and some quality time in a soup or hot pot or oden they're pretty alright. If you've never had anything like them before they'll definitely take a little getting used to
I love that you used the ingredients in the right contexts! I've seen so many people try to use konjac noodles for, like, substitution for fettucine or whatever and say it's bad and it's just like ... that's not where it shines!!
In Mexico we also use avocado leaves to make agua de fruta, we mix it with guava or apple to make a refreshing drink
I love that you guys are still expanding what you try and taste and show that to us guys. It really inspires me to try new things
That's awesome Alisha! Never stop exploring on trying new things.... it's what makes life great :)
For the more subtle flavours, it might be interesting to make two portions of the same dish, one with the subtle ingredient and one without it. Then see if they manage to notice the difference..
As a Norwegian, I sometime go crazy and use the all new, unknown "spice" salt. And if I am on the wild side, I might use some pepper too. Never heard about these ones though.
I haven't been but I've learned of Norwegian eating habits from the UA-cam channel "Your Way to Norway." I recommend his video about the traditional Norwegian packed lunch. "You are not supposed to look forward to lunch. It is supposed to be a disappointment."
Now all you have to discover is sugar, and you're good to go!
Not to mention how underrated cinnamon is here in Norway. We just mix it with sugar and put it on top of a type of porridge, while it's otherwise very common in several Indian dishes and so forth.
Wait till you try white pepper and sichuan peppercorns. I use black/white/sichuan in my grinder @ a 40/40/20 proportion.
Theee letters…… MSG
Edit: salt, black pepper and chilli…..the holy trinity
“Black stone flower” been wanting to know the English word for it in a very long time😀 I was quite surprised to see you guys featuring it. I use it for “hijazi wheat soup” I also use it with black lemons
Black lemons? Are they anything like the yellow ones?
@@mihaelaskrabo1385 I think they are dried limes. They add a very smoky, bitter flavor to a dish
@@hanafelemban8598 thank you!
Lobster mushrooms, huckleberries, sockeye salmon, spot prawns are all amazing local ingredients to me in Vancouver, Canada
In Barry's defense, we do use dried shrimp in stews around the Gulf Coast, both whole and as a powder. You can easily find them at the grocery store. They are always small shrimp, though. Never that big.
Never heard of any of these ingredients as a foodstuff. Lichen grows on my letterbox and everywhere on trees where I live; avocado plants pop up from my compost. I may try the leaves. On a different theme - your hair, Barry, is gorgeous!
Avacado dont grow well from seed so the flavor you get might be wildly different
@@Dracattack thank you. As I heard the trees grow very big I’ve not let the seedlings grow out.
I was familiar with shirataki and konnyaku because I used to live in Japan and they’ve also been trendy diet foods here in Canada. I like konnyaku jelly best ☺️.
Barry calling Jamie a “Basic Bacon B***h” in the first minute was BRUTAL 😂
🤣 it's got to be smoked though.
And hilarious.
@@SortedFood “If it’s not smoked bacon, it’s just hot ham.”
“It’s tasting like I’ve picked up a used cigarette from the floor.”
I instantly knew the taste, without ever having eaten a cigarette (don’t do that, they’re poisonous). 😂
I've tried, when I was around 4 yo, and I can confirm that it is a very unique experience 😂
For every object your eyes can see, you can instantly imagine how it'd taste on your tongue :) Try it in your room
@@gabriel.knight Theres a cat litter tray in this room right now, don't think I'll be trying your idea haha
I love exploring the world through food. Even though I’m a picky eater at times. This makes me curious about all the other mind blowing foods that are out there.
I would love to see a series of food from around the world like a whole episode of South African food or Angolan or Zambian food just to bring light to other smaler countries food.
I am a South African fan. We have a lot of interesting dishes taken from the countries that made up SA. Indigenous, French, Netherlands, Britain, Malaysia and India resulting in some interesting fusions.
That's a great suggestion!
would be interesting to see if adding those ingredients actually makes a difference in the overall dish. Maybe getting them the food with and without the special ingredient to kind of compare it?
I've been using those shirataki noodles for years. Love 'em. There's also a "rice" option but have only found them in middle-eastern shops
I grow avocado plants from the seeds of my avocados so I can harvest the leaves. It gets to cold for the plants to survive the winter here but new plants are easy to grow so I always have the leaves to use fresh or dried.
Great, I was just thinking 'lots of people grow avocado plants' !!
Ben, you have to cook with these ingredients, and show us what a chef is capable of doing with all out global ingredients, and if the normals could actully do with global ingredients.
But the normals have to pick the ingredients you must use without you previously knowing.
Great video. I especially like that you’ve begun exploring African foods and dishes. Ethiopian food is great. I’ve had much less of other foods and cuisines of Africa. It would be spectacular to have your normals try their hands at half a dozen cuisines (or more) from all over Africa! Avocado leaves are a subtle sweet flavor to me. I don’t get the anise flavor. I suspect that is a bit like the huge variation in how people feel about the taste of chervil. To my mind chervil is a hugely underused and under appreciated herb. After africa it would be great to see you pick regions all over the world to highlight their unique foods and cuisines. I’ve used them especially with delicate fish. Be careful though. The species of avocado is important. The Guatemalan species are more toxic. Even then for humans these are most likely safe unless eaten in large quantities. For cats and other animals the leaves can be very toxic and can kill.
Guys... I'm so happy to see Black Stone Flower.... Very fragrant and often used in Biryani's in my home....
It's called Kal Paasi in Tamil.... Thank you boys
Also used in preparing Garam Masala.... 😍
@@vaishali_prakash11 It’s in Garam Masala!? You really do learn something new every day
It is also used in our sambar masala powder. I am from North Karnataka, we call it kall hua which transliterates to stone flower.
I had an avocado tree in my backyard most of my life and never knew the leaves could be used also. Love these videos!
Well now you know..... if you experiment with them, let us know how you get on :)
@@SortedFood The tree was sadly chopped down a few years back, but thank you 💕
The Shirataki noodles are widely used in Keto applications... And it is wonderful (the thin ones) as rice noodles replacement for a Keto Pho and all other dishes where rice noodles are used. They are now found in all supermarkets in a lot of pasta resembling shapes.
I’ve used yam noodles a lot when I was eating low carb, they are so easy to use and can go in anything
For another episode: Have you cooked with woodruff before? It is my favourite flavour in jello, great in jams and so on and it would be really interesting what you would make of it.
An ethnic ingredient that rocked my world: loroco. It's a flower from South America, I first had it inside Salvadorean papusas. It's like this nutty broccoli flavor.
I think Jamie and Barry were impressed at Ebbers introduction. 00:01 - 00:30 I bet it was one-take also. 🎉👍
Thanks for this! I love learning about new ingredients!
would love to see these with the same dish with and without so they can taste the difference.
Barry’s character development went from ‘Northern Hemisphere’ to ‘Valencian Orange Leaf’ 😂
Love you guys and this channel. So glad your dropping so many videos again.
I've been watching SORTED for a decade now and adore the channel, but I never leave comments. I'm from the East Coast of the US (plenty of lighthouses to see here!) and studied abroad in Cameroon two years ago, almost to the day. I had to leave the country early due to their border's closing at the start of the pandemic and I am so touched to see even a sliver of their cuisine represented. Thank you, SORTED, for taking me back to a place that most people in my life don't even know exists. I ate something similar in country and must admit that the peanut sauce is one of the food experiences I miss most.
I like the concept but I think I'd like to see the dishes cooked with and without the extra ingredient so the normals can see if they notice the difference.
Hi guys, please try Kudampuli/ Malabar tamarind.
You can also try Ratanjot, Kokum, Maratti Moggi.
All these are indian spices and looking forward for you to test these.
Thank you
I am so glad I found this channel. You guys have this incredible ability to make my day every single time!
Very cool. I love these kinds of videos where you guys show off cool exotic and unknown ingediants.
its interesting to see 2/4 ingredients which are being used regularly in most parts of india(black rock flower and dried prawns)
and seeing someone not even hearing of it and making use of it while learning something cool and new.
I'd definitely try the dried shrimp, probably in a soup or ramen. If I was making prawn dumplings or a fish pie they might be good also 😋
YES! Ben said it. Please do some more South African food. We are such a multi-cultural country and there is a wide variety of things to try from each culture.
Love it! I have some episode suggestions because of this:
Normals go to a regional market, get some secret ingredients and Ben needs to make a 3 course meal using all those ingredients.
Chopped style episode where Ben goes to a regional market and the normals have to work (alone or with a member of the food team) to make a dish to impress Ben.
Pass it on: fusion. Where the first 2 people don't know the second food culture/country.
When doing shows such as this, I would like a second dish made without the special ingredient to see what the special ingredient offers to the dish. Perhaps, leaving it out or substituting it with a common pantry staple.
The noodles are sold in my local Costco under the brand "Healthy Noodles". I recognized them right off the bat. They're expensive af here (compared to other noodle options) & I've never bothered to try them b/c of that.
Shiritaki are a well known keto food substitute. Until they're vigorously rinsed, they have an off-putting smell. I've never seen "knot yam," but I think it's worth a try.
More of these videos please! Absolutely loved it!
Edit: Would love an entire episode on how to cook with avocado leaves.
Great video! I love learning about new ingredients. I frequently use avocado leaves when I'm cooking Mexican cuisine. I use it in one of my homemade moles, frequently, in beans, if I'm out of epazote, and in the water when cooking rice. It works beautifully to add an indescribable note of herby-anise, but subtle.
Suggestion: pass it on where the guys have to use every ingredient on the table.
Would like to see the dishes made with, and without the ingredient, to see if the taste difference is subtle or very noticeable.
I appreciate how they seem to be quite honest. I feel that they used to always be positive about whatever they reviewed but are now free enough to make genuine judgements.
I love this video concept please keep it going!!!
WOO HOO, I'M HERE ON TIME FOR ONCE! Best part of Wednesday! Also Barry, YES THERE WILL BE GIFS!
Last - and sorry it's off topic, can the pizza dough Ben showed in his Like A Chef series be frozen without issue?
Barry - "This palate is hard to please."
Me- *Shakes fist angrily*
Barry - "This is deconstructed shrimp paste"
Me - OK, you've won back my heart.
Never have I been in such a love/disagree relationship.
@@freighter1097 Good old English language. Designed to fox foreigners but also English people!
i loooove this. please make it a series!
Oooo I love an obscure foods video 👏 Excited for this one
For these types of videos, there really should be an identical dish without the ingredient. There's no way to know if the dish has actually been improved without a comparison.
@1:50 How fast does lichen grow? Do they have to scrape it off a rock in the *Himalayas* or something? What I'm asking here is _How sustainable is the supply of lichen?_
Okay, it's from *Tamil Nadu.* My question still applies. Okay, it's all over like toe fungus, (probably taste like it?) Am I adventurous enough? 🤷🏼♂
Grows pretty fast really. Doesn't taste like toes, I don't think? (I've never tasted toes, especially not fungusy ones) it just tastes like masala I guess. Earthy and savory. More of a smell component really. Toast off and powder into your biriyani masala etc
It's not an exotic ingredient. It's used in other regions also, especially in regions along the eastern and western coasts. Maharashtrian, Konkani, malabar cuisines and many more do incorporate stone flower.
I saw the leaves and immediately knew what it was! As someone from Oaxaca I felt very excited having my region recognized
I really appreciate that you are doing this with the approach that these are intriguing ingredients. Not weird or gross just because they are from a different place.
Never heard of shirataki noodles? You’re 10-15 years behind lads 🤣
Why? Because it hasn't come their way yet? What may be standard for some people is completely alien to others. Especially with food.
@@BeardedDanishViking Calm down friend 😉
Boys I got an idea.... Why don't you do a South Indian food battle with the normals......
We "The community can learn a lot more"...
With each reject from Baz, as he rubs his temples, you can her his inside voice going "is this pretentious enough for my pantry?" 😂😂
12:31 when Barry is concerned about Jamie becoming a GIF or a meme... LOVE IT! ROFLMFAO!
Speaking of African cuisine, please try Senegalese food!!! The most underrated food in the world, thieboudienne beats jollof rice any day.
...I gotta stop watching these in front my kids. BEN.
Ooooops. Yeah today isn't a good one for watching while kids are around 😂
@@SortedFood You'd think I'd just know better by now 😂😂
Black stone flower - so interesting! Years ago fenugreek was a similar revelation. The smoked shrimp are new to me too, but I think I would use the more familiar similarly flavoured ingredients. Loved the puns! I have used the noodles - don’t like them myself. Avocado leaves - huh. Not needed in my larder. Thanks for introducing these!
Yes!!!!!! Loving the new Meal Pack segment. Barry with wind blown hear is something in my life that I need and didn't realise.
Any chance of getting a recipe for the black bean stew with beef ribs you made with the avocado leaves? That looked fantastic.
Great ep! Will be trying the yam knots for sure.
Ah it was so nice to see a Gambian dish! I really hope you do more African cuisine my dad is Congolese and the cuisine is soooooo delicious! I rarely see cooking channels do African dishes it's such a shame there's so much to explore. Yum.
More of these. This really makes a difference. The best part of traveling without traveling.
Dishes looked excellent nice job!
Wow, I hadn't heard of any of these. Good work, whoever chose these ingredients!
Send Noods! Love it.
Too bad it's already used in Vite Ramen marketing :D
YES! This instead of pretentious ingredients please. It's basically what pretentious ingredients has turned into anyway, so you might as well make the most of them anyway instead of building our hopes up for a good pretentious ingredients video and leaving us disappointed. Good show!
These look amazing!! Can we get the recipe for those ribs because that made my mouth water? Thank you in advance.
I loved that I knew the avocado leaves instantly. Makes me feel happy lol
Hahaha! Got the lichen off the bat! Straight away. Lichen is actually super interesting and complex symbioses. They're so complexly different, so many. I'm a snail mum to native snails and snail mum goes hunting for dead sticks that look good for her snails often.
The konjac noodles are a favourite of mine. Great for diabetics and very quick and easy to cook.
The other ingredients are fascinating. The smoked prawns sound as though you could even eat them like a snack.
the lichen is fascinating and i love yam knots! it's so good when it soaks up the broth from hot pot
When Ben said "these are Knot Yam Noodles", I was expecting Jamie to go, "Well then what are they Ebbers?"
Was slightly disappointed that the joke opportunity was missed. (Also how have I not yet learned to wait until I have food before watching this? I haven't eaten in 17 hours and now i'm more hungry)
You guys are masters ar waffling. I love it
as somebody who has watched sorted for many years Ben literally took the words right out of my mouth. I feel like you have barely touched African cuisines and foods which would be a whole new world for you. I am Kenyan and would like to see you guys try Swahili cuisine.