The KaiKai Book

Mānuka honey known for being is earthier, richer, and more viscous than many other honeys. It comes from the nectar of the flower of Leptospermum scoparium — also known as Manuka, which is only native to New Zealand. Mānuka, in fact, is a Maori word. "The plant itself is very rare. It's difficult to harvest because the flower is only open for 12 days, and sometimes we have to use helicopters to collect this honey." John Rawcliffe from the Mānuka Factor Honey Association told Business Insider. Although mānuka bushes can also be found in Australia, New Zealand accounts for almost all the world's production, with exports worth 300 million NZ dollars ($204m) and expected to rise to 1.2 billion NZ ($800m) by 2028.

10. Barbadine - 0:13. This large green fruit also known as giant granadilla, giant tumbo or badea is smooth and waxy on the outside with a whitish flesh on the inside. The flesh has a dense outer layer with the inner part being soft and very much like the inner goo of passionfruit. Grown on a vine like a passionfruit, it has a mild sweetness to it like a pear. 9. Calamansi Lime - 1:21. This little green lime has a surprising secret. It’s orange inside! These little orange fleshed limes pack a punch, they are incredibly sour with a unique taste of their own. Not only are these limes sour but sweet as well. 8. Dogfruit - 2:10. While not possessing the most appetizing name the Dogfruit or Jengkol as it’s also known, is a species of flowering tree in the pea family. Native to southeast Asia, this tree can reach up to 85 feet or 26 meters tall. The tree produces large seeds which are actually the pods of the fruit. 7. Green banana - 3:27. Only found in tropical regions of the world is the green banana. No we are not talking about an unripe banana, these green bananas won’t turn yellow as they ripen which makes it harder to tell when they are ripe. Luckily these bananas will go spotty just like a yellow one which is a good indicator of ripeness. 6. Donut Peach - 4:14. This unique variety of peach is native to China. The original flat peach variety was called peento which was first recorded in Chinese writings in 1100 B.C. This squashed looking peach also goes by the names Sweetcap, Saucer peach, Saturn peach, Jupiter peach and Chinese peach. 5. Guamuchil - 5:00. This bizarre fruit is native to the Pacific coast of Mexico, Central and South America. It grows in a bean like pod, inside is white flesh with a black seed that looks like a watermelon seed. The fruit’s texture is similar to that of dry coconut with a unique floral taste. 4. Ugli Fruit - 5:45. Native to Jamaica this citrus fruit is a form of tangelo. Originally found growing wild the Ugli fruit was created by hybridizing a grapefruit, orange and tangerine for commercial production. Sporting a lumpy not so round exterior, a discolored green and orange skin, brown spots and saggy droopy look, it’s not wonder how this fruit got its name. 3. Starfruit - 6:47. The carambola or starfruit is an oddly shaped fruit that yields an almost perfect star shape when cut in half. Native to the Philippines, Indonesia, Malaysia, Vietnam, Nepal, India, Bangladesh, Sri Lanka, Mauritius and Seychelles this fruit grows on a tree that can produce up to 400 pounds or 180 kilograms of fruit a year. 2. Bintawa - 7:58. This south east asian fruit is native to Malaysia, Sumatra and Borneo. Also known as mentawa or entawak, this fruit is primarily a wild grown fruit with very little organized production of them. 1. Chocolate Vine - 8:51. The five leaf akebia vine or chocolate vine is a flowering woody vine that is considered invasive in my parts of the world. Native to china, korea and Japan this vine grows well in North America especially on the west coast around Vancouver Island.

Step into the mushroom kingdom and unlock the secrets of fungi. From lions mane and reishi to shiitake and pink oyster, these healthy and delicious mushroom species are worth the effort it takes to grow them. With incredible cognitive and neurological benefits, these mushrooms may hold the key to solutions for many of society's ailments.

The green paste you've been eating with your sushi isn't really wasabi. If you check the ingredients on the packet, you might see a mixture of sweetener, horseradish and perhaps a small percentage of the real thing. Real wasabi is hard to come across and it can cost $250 per kilo. So what actually is wasabi, and why is it so expensive?