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1504 records with their sources, across 11 categories.

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Photograph of Tahitian mahi (breadfruit paste).

Tahitian mahi (breadfruit paste)

Tahitian mahi is a breadfruit paste wrapped in Cordyline leaves and kept in an earth-covered pit for several months, a scarcity food of French Polynesia. The heritage account gives no validated method.

Tahiti, Society Islands
Compact hand-tied bundles of softened, yellowish-green fermented Assam tea leaves in a banana-leaf-lined woven basket.

Miang

Northern Thai fermented tea leaf: Assam tea leaves tied in bundles, steamed, packed in a lined tank and held under weight for three to four months. Eaten after meals.

Northern Thailand
Tea, cocoa and coffee
A bowl of chopped fermented tea leaves, lahpet, on a plain wooden table.

Laphet (lahpet)

Laphet is Myanmar’s fermented tea-leaf food, associated with ceremony and hospitality. This entry documents cultural context and regional production accounts; it is not a household fermentation recipe.

Shan State
Tea, cocoa and coffee
Illustrative finished Pohnpeian mahr, a dense kneaded breadfruit paste; the source does not establish a precise finished appearance.

Pohnpeian mahr (fermented breadfruit)

Pohnpeian mahr is breadfruit preserved in an earthen pit as an off-season reserve, then kneaded and prepared as bread. The FAO and NTBG accounts give no validated method or storage limit.

Pohnpei
Fruit
Illustrative product photo of coarse golden farinha d’água cassava flour in a plain ceramic bowl.

Farinha d’água

Farinha d’água is a coarse cassava flour associated with Brazil's Amazon and Pará. This page documents one published experiment; it is not a household recipe or validated safety guide.

Pará, Brazil
Grains and starches
An illustrative view of depulped parchment coffee submerged during wet fermentation; not a photograph of the Nanegal study batch.
Elevated risk

Wet-fermented Arabica coffee from Nanegal

Washed Arabica coffee from Nanegal in Ecuador: depulped beans held under water while microbes and enzymes strip the mucilage, then washed, soaked and sun-dried to green coffee.

Nanegal, Ecuador · Modern method
· Tea, cocoa and coffee
Loose dark Batabata-cha leaves beside a foamy bowl of brewed tea and its paired bamboo whisk.

Batabata-cha

A Japanese post-fermented tea from Asahi in Toyama: mature tea leaves are steamed and fermented aerobically in turned, self-heating heaps, then dried; traditionally boiled and whisked into a foam.

Birudan, Asahi · Traditional method
· Tea, cocoa and coffee
Photograph of Samoan breadfruit masi.

Samoan breadfruit masi

Samoan breadfruit masi is a preserved breadfruit paste kept in a leaf-lined pit, then kneaded, shaped into loaves and baked. FAO describes it at Western Samoa scale only.

Western Samoa
Photograph of Samoan banana masi faʻi.

Samoan banana masi faʻi

Masi faʻi is a Western Samoan food of unripe bananas preserved in a leaf-lined pit, later made into loaves and baked. The FAO account gives no storage conditions or validated process.

Western Samoa