Photo courtesy mBerry
“All of the plants we do not consider food that are safe for the human body to digest, we don’t eat because they’re sour and bitter. The reason you don’t eat Kentucky bluegrass or crabgrass is because it tastes sour and bitter. But here you can do that, because it blocks your ability to taste sour and bitter things, and it takes on a very complex, herbaceous quality.”
—Chicago-based molecular gastronomer Homaro Cantu (Moto, iNG), who is working to incorporate the West African “miracle berry” into his dishes, extolls its virtues to CNN’s Eatocracy.
