The raw form of sugar goes by different names in many parts of the world.
It offers serenity and sweetness in fresh and dried forms.
"Like licorice" doesn't begin to cover what I think the seeds do for food.
Sure, it's stinky when it's raw. Cooked, the resinous flavoring does wonders for beans and lentil dishes.
Rather than rehydrating dried fungi, grind them up and start sprinkling.
Beyond its raft of health benefits, it has fans for its flavor.