Taste Testing Global Ingredients We’ve Never Tried Before! | Sorted Food

Chef Ben introduces the guys to some more game changing global ingredients from around the world.
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[@hatimkapadia2030]

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.

[@esotericoctopus]

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”

[@jenw6439]

“He’s one of the Beatles” has to be the standout best joke Jamie’s ever said 😂😂😂

[@patrickdurham8393]

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.

[@CavemanSynthesizer]

That's not just smutty, it's downright corn-o-graphic!

[@Bee0613]

@@CavemanSynthesizer An A-Maize-ing Partnership!

[@annainspain5176]

Growing up in the American Midwest we had a few ears with smut on them. Simply uprooted and burned the plants. Never recurred.

[@DimT670]

​@@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

[@fallingpetunias9046]

So, how often do you tell people you made smut with your neighbors?

[@Lanka0Kera]

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.

[@sarvagnan]

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

[@TheCuteGuriya]

the phool makhana is also used for joint pains, soaked in milk overnight and drink first thing in the morning empty stomach

[@yuuyweew50010]

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

[@timli1830]

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!

[@MeAuntieNora]

Get well soon!

[@vintagelaidbackhippie465]

❤️🙏✌️✝️

[@HonorThyTarkus]

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! ❤❤❤

[@loferx]

Bless you. A fast recovery to you dear. All the best.

[@RAD6150]

You have been posting this exact same post for a long time. Using cancer for karma farming is abominable.

[@nickipedia1]

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!

[@MarkSeinIII]

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.

[@pragati95]

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.

[@earthknight60]

Perilla leaves are more commonly known as shiso, and you often get the red/maroon variety. Here in Vietnam if you go to any Japanese restaurant to get sushi you almost always get a side plate of fresh ones to go with the sushi. Never seen the preserved tinned ones like that.

[@DanishHealthCare404]

Oh yes, what a great start. I use huitlacoche in lasagne, it mixes perfectly with high quality minced meat :)

[@ctfddftba]

I love the seasoned perilla leaves, and I keep a ton in the cupboard at all times. Since I’m the only one eating it, I’ll have part of it like you showed here with rice and a protein. There’s usually 1/3 to 1/4 of the leaves left over and I chop it finely and stir it through rice the next day. Another way Mike could use it is in kimbop, seaweed sheet on the outside, rice, layer of perilla leaves, then filling of his choice before rolling and slicing.

[@TheBrood525]

First thing I look for when I’m studying overseas and crave food from home is that exact can of Perilla leaf banchan + microwaveable rice bowls (햇반). Absolutely the best, and the start of any great -convenient- Korean meal.

[@snigdhabharadwaj3591]

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!!!!

[@colinpolonenko4651]

Perilla leaf is good in most stir frys, just add once done as a garnish in long thin strips. Works really well on more meaty dishes.

[@rolfs2165]

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 …

[@CurlyFreys]

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.

[@glossaria2]

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!

[@MemeGremlin]

If you grind puffed lotus seeds up, they make a great coating for fried chicken if you do it panko style.

[@Necrodermis]

Just so you guys know Red Shiso is available to pot and plant in England since the mid 1850s and has since become an invasive weed. They are very much edible and are not a bad ingredient to have on hand if you're having a Chinese style BBQ or eating sea food. Also makes a nice seasoning when dried ground up and mixed with salt.

[@krissy3mc2]

You guys should try balut, I grew up eating them and it would be fun to watch you guys try them!

[@ktjurns]

I don’t love pickled perilla, but fresh perilla was a revelation. Absolutely delicious and great in so much more than bbq (though necessary in a ssam)

[@jadelightningwolf]

One of our local Indian restaurants does a DIY Jeera with Sprite and a house masala. It's pretty easy to make it yourself if you so desire.

[@Alepoudiitsa]

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.

[@mj07306]

perilla leaves are also delicious fresh, lightly battered and deep-fried, a great snack or appetizer

[@melaniechorak251]

When I used to go ton Japan i was taught etiquette with chopsticks. You can pick up food for others with your chopsticks but you use the back end that doesn't go in your mouth and put it on their plate. Same with communal food platters when putting onto your plate.

[@fargosnow994]

I live in Mexico. I have never tried the corn smut with knowing it. Thanks to you guys. I’m having the grocery store deliver a can in my next order so I can check it out. It sounds good.

[@saintdarky]

Always fun to see new foods here :)

[@msme7544]

Love the video! But if it’s possible maybe set the time on the oven in the background?

[@riskoson]

I have discovered a soft drink called Kvas in the local Polish market. Best I can describe it is ""bread soda"

[@riadbarakat1]

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!

[@Veiled_Ranger]

Love the new video and especially happy because I got a Sorted double whammy today! I never thought I would see my two favourite KZbin 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 😂😊

[@jonathanarcher5356]

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.

[@tandrachakraborty1603]

Phool Makhana { Foole - Maakhna }, from Phool { Foole} meaning Flower and Makhana ( From Makkhān meaning Butter, for its slight buttery taste).

[@glasswingbutterfly]

I hope the corn smut doesn't become out of balance w corn itself and spread easily and ruin vast amounts of corn crops. Corn is an extremely tasty and useful product as is.

[@kocre8s]

Next time you’re in the southern states of the US, I challenge y’all to come up with recipes using kudzu. It’s a vine that’s become pretty invasive, but it’s edible!!! Ebbers and Kush need a new challenge.

[@peternque]

Try putting in Rivella - a swiss traditional softdrink made with cheese whey.

[@EmilyJelassi]

I love the puffed lotus seeds... So delicious!! I've found them on Amazon here in the States..😊

[@Missyshenanigan88]

I accidentally grew some smut a couple of years ago!! We grew organic heirloom corn, and a few stalks had some weird shaped ears. When I opened them up, I quite literally SQUEALED in delight when I saw that beautiful blue blush!!

[@abhikish1991]

Toast the makhana in some oil or ghee, sprinkle with some salt and enjoy! My family's favourite snack for generations

[@lynnettesue6240]

Love global ingredients episodes! Seeing ingredients from around the world that I've never heard of before is what I love about the Internet. And watching the guys try it with such positivity is such a joy. 🥰

[@Susan-e4n]

I would like to try all of them. Thank you for sharing.

[@JohnSheffield1963]

I liked the look of those quesadilla. I might have seen the lotus seeds, and sesame leaves but I've never tried them.

[@lexica510]

Perilla leaves are easy to grow if you have the right conditions (full sun/part shade, warm temperatures, and well-drained soil - basically if you can grow basil you can probably grow perilla). If Ebbers can find space for some on his allotment, maybe you can try it fresh in a future episode! They're delicious in a soy marinade, and when used as a wrap for grilled meat add a really nice fresh, herbal quality.

[@PeterRavnRasmussen]

I'm with Mike, the huitlacoche is definitely the one I'd most like to try. If you want suggestions for future global ingredients, might I suggest "julmust", a Swedish soft drink sold during Christmas (there's an Easter version too, "påskmust"). It's very root beer-ish, and a perennial Swedish favourite. I was introduced to it by my brother and his Swedish wife.

[@rohitsonar103]

I loved how they struggled to understand the flavour profile of Jeera Soda!

[@BeachPeach2010]

Love you guys, from the US!

[@anniehaytch7470]

I think the rebranding of corn smut should be an amalgamation.... Aztec truffles!!!

[@oshada]

7:33 is my moment of the year so far

[@Mvanb]

Love sesame leaves raw as well as seasoned. They remind me of grape vine leaves like dolmas. In Korean markets, they often make their own versions.

[@NekoPhiD]

Love how the sorted logo floating on Ben Glasses

[@nalseeramdin504]

Jeera soda is good for digestion as well.

[@sunandakhosla6581]

Makhaane and cumin soda in one episode? Yayy! I remember recommending these a long while ago !

[@lauriepenner350]

I spotted the puffed lotus seeds at a regular old Superstore the other day and felt rather spoiled by the availability of ethnic ingredients in Alberta these days.

[@Serenity_Dee]

I _really_ want to try those canned leaves..They sound delicious. And the soda sounds like something I'd very much like.

[@SortedFood]

They are! Sooooo goooood xxx

[@campionedi1764]

That 1st ingredient description and explanation is wild.

[@Blubb3rbub]

I wonder if there is also a sanitary aspect to using the leaf for picking up the rice? Cause they kind of act like a napkin between the rice and your chopstick saliva.

[@43xbruce]

Mike yet again proving that out of the Normals he has the best palate

[@privatenexus5764]

13:50 from my understanding of asian culture, you use the back end of chopstick for touching shared food, and the pointy end for YOUR food, as thats then end that goes in YOUR mouth.

[@exhaleofsmoke]

I saw the Perilla leaves and screamed and would've been so mad if the debate wasn't brought up XD

[@bjdefilippo447]

Thrilled you guys tried the huitlacoche! It's delicious.

[@silverfire713]

You guys should try doing a series on korean ssam! I’d love to see you guys try the banchan spectrum 😊

[@Biruk2002]

Jamie Jamie Jamie. “He’s one of the Beatles, isn’t it?” That killed me 😂

[@srishtikhurana4487]

Makhana toasted with ghee topped with some Himalayan salt is delicious!

[@SortedFood]

Oh yes!

[@rconary]

Anyone else notice Mike and Jamie going to town on the steak and rice while avoiding the leaves in that third one? Kind of kept cutting away so you wouldn't see what they were putting in their mouth because it didn't have the leaf involved XD

[@Dicyroller]

Huilacoche has been prized in Mexico for a very very long time. It is well loved and not thought of as a pest. It also has been welcomed because it brings in more money than corn. It is also not possable to grow it reliably everywhere all of the time. For comparison think Noble rot.

[@peterjohnstone7006]

I grew my own Perilla a few years back. You have to keep the seeds in the fridge for three months before planting or they won't germinate. I found them to be a nice alternative to lettuce on a burger. Interestingly, they're apparently poisonous to horses.

[@ericdeluca205]

Ben you having a picnic in the Sidemen video was the best moment!

[@danielsantiagourtado3430]

LOVE these global foods! You guys are the Best 😊😊😊❤❤❤

[@SpookyLuvCookie]

Another great video. Can you pass on my respect to the person/people who edit your videos please? The choices and rhythm of the edit are always spot on.

[@slothfulcobra]

Have you ever done a video on different types of fish? Because there's so many different ones that are commonly eaten, there's a lot to explore there

[@angelmwdead]

The makhana are most popularly used in Pakistan in a sweet called panjeeri which is like a trail mix made of nuts and seeds cooked in ghee and palm sugar. Apparently its the best treat during the winter and for postpartum women. I would also like you guys to try Pakola. Its a pretty unique soda I think!

[@amyhatto4420]

Love the whatWillycooks reference! As soon as I heard cumin it was in my head haha

[@peonies-]

Loved that jamie and ben were able to join this sidemen's sunday 😂 more sorted content on a Sunday 🎉

[@TheNinnyfee]

Helping is always great, just don't use chopsticks that were already in your mouth if it's not family, actual or perceived. The lotus seeds are delicious. ❤

[@huggledemon32]

That second one looks like puffed lotus seeds- tried them recently out of curiosity- was not a fan! Freeze dried whole shiitake mushrooms however- YUMMM!

[@akankshapatwari4167]

You can add sweet or savoury flavour to fox nuts. I use jaggery to flavour. I take both versions on journies as snacks.I also boil it milk with sugar and make something called makhane ki kheer.

[@akankshapatwari4167]

PS My mother would fry them in a little bit of ghee and add powdered jaggery to the hot makhana so that it would melt and become treacly. She the added warm milk to it, let it boil for a few minutes. Then serve us warm, sweet, mostly soft yet with a little crunch makhana in a bowl. It was heavenly during the winter.

[@ErizoTheOdd]

TIL that… other countries don’t harvest Lotus seeds while they are still in the buds…. In Vietnam we just harvest the buds, let them dry out a bit, pop them out like dimples and then dry the seeds, a LOT less fish poo or mud and stuff….

[@valliarlette6596]

I hope you get the chance to taste the corn fungus fresh, side by side with the canned product to see if there is an appreciable difference. I bet there is.

[@blackbelt072783]

Was very happy to see Ben and Jaime in the Sidemen hide and seek!

[@Gohldfish]

suggestion for the next one of these: buah keluak! A black nut from SEA that’s initially toxic when harvested and but when prepared and cooked safely has a really unique oily, earthy flavour I haven’t tasted in anything else! supposedly it’s more recently being likened to an Asian truffle!

[@seofra8252]

Try HAGGIS!!! If you can't get it in London, then travel somewhere that you can. It's illegal in the US sadly.

[@nicolad8822]

You can get it in supermarkets, especially at this time of year for Burns Night.

[@uutdiegodzilla3821]

I always wanted to try Huitlacoche, and hopefully, one day I will be able to. (Mexican restaurants are not that common in Germany, and also rather expensive.) As a suggestion for a dish from around the world, try to get your hands on a recipe and the necessary herbs for a *Frankfurter Grüne Soße* ❤ It's a typical dish for the spring/easter time, and is made from 7 different ground or chopped herbs, mixed with yoghurt, sour cream and mustard, pepper and salt (spices and other ingredients may vary, like some recipes also add finely diced pickled cucumbers, or garlic, or lemon juice, or capers). It is eaten with boiled potatoes and the halves of hard boiled eggs. The herbs required are: Parsley, chives, burnet, chervil, cress, sorrel and borage. The flavour is so unique, rich, and simply *good* for something so easy to make, it's incredible. You should definitively try it!!

[@santiagoperez5431]

It was really interesting to see canned huitlacoche, I remember growing up and seeing it as an option for quesadillas. Ya you had to pay a bit more but its really interesting now to see it now

[@bibliofowl]

I feel like "smutty corn" is a better marketing term than the boys are giving it credit for.

[@clausaskholm6011]

Content suggestion: Kinda a follow up on these (and possibly kitchen gadgets and such). The normals present an item that they have incorperated into their daily lives after getting to know it on the show. To avoid the "latest fad" and gimmicky ones, it has to be more than a year since they learned of it. They demonstrate the item and the recipee could very well end up on your app too. Another suggestion: Round the world, pt 2. This time, it's every nation on the globe. Since there is around 200 of them, you should have content for a while. What is the national dish of Kazakstan? Of Equador? Of Somalia? Of Ukraine?

[@jeraldbaxter3532]

Thank you for this video! I post critical comments, from time to time, but that is because, much to my dismay, I have become a cynical, curmudgeonly old man. But this video was very enjoyable - intriguing ingredients and bonus points to Mike for using the term "au fait"! One of my main complaints about the world in general is how limited, narrow and dull we are; by using that term, Mike, you have restored my belief that there is intelligence in the world. But then, that's what ya'll do with all your videos - show us that there is a wide and varied world all around us and I thank you for that!😊

[@DanielDinhCreative]

You guys should try Vietnamese sa tế sauce. It's a mix of lemongrass, garlic and chillies that's an absolute flavour bomb, and pairs well with any soups and noodles or even on sandwiches. I haven't been able to find any off-the-shelf, but it's really easy to make.

[@kyrillgill9112]

Russian Tarkhuna! It's a tarragon soda. So good.

[@PokhrajRoy.]

4:56 Reminds me of that time when Cane Toads were brought to Australia to deal with pests till they became a pest themselves.

[@lisafaltersack5535]

i have heard of the corn fungus but i havent seen them in stores or tried one.

[@mizztab3677]

Actually allergic to corn smut myself and never thought I would get the chance to ask “does this have smut in it?”

[@cftyftyufyfuyfty]

In which Jamie brings his entire shit to work. No phoned in jokes anywhere to be found. Top shit Jamie.

[@kujiyt6196]

Koreans generally don't fuss about chopsticks being used for stuff like that: you even pick up stuff from shared bowls with your chopsticks. I remember the drama in Korean discourse being about whether it was necessary of him to help her. They do read a lot into small actions like that within dating.

[@aly7515]

All that talk about lotus seed is making me crave lotus seed paste buns.......

[@70newlife]

Toast makana with a little bit salted butter. Thats the common way to eat them.

[@PokhrajRoy.]

11:42 I was quite the rice gobbler at dinner. I have been known to be a fun rice gobbler.

[@igarner6615]

Anyone else noticed the Sorted Sidekick sign reflecting in Ben’s glasses?

[@jpbaley2016]

Using your own chopsticks to put food on someone else’s plate is exactly like taking your fork, you’ve been using to eat, and putting it in a serving dish and serving someone. Just as there are serving forks, there are serving chopsticks.

[@samanthadupreez5253]

Sorted Team should attempt MRE, normals to make then and the chefs to use MRE and make it gourmet 😂, love you guys

[@DeReaper]

Not everyone can make a good Jeera to be honest, it has to be slightly carbonated and you can have it after a heavy meal to digest it even, really popular in India.