Swish this berry around in your mouth for a minute, and for the next 30 minutes to 2 hours, bitter and acid foods taste sweet. After the NY Times reported on this “Miracle Fruit”, I knew I had to try it:
Nearby, Yuka Yoneda tilted her head back as her boyfriend, Albert Yuen, drizzled Tabasco sauce onto her tongue. She swallowed and considered the flavor: “Doughnut glaze, hot doughnut glaze!”
Given antics such as those, it’s no wonder they call it flavor-tripping.
I’ve ordered miracle fruit and extract (aka ‘miraculin’) from two different suppliers and am anxiously waiting for deliveries. As soon as I get some, there will be a flavour-tripping party right here in Montreal. I’ve never been so excited about eating sauerkraut and Umeboshi.
For more information on synsepalum dulcificum, you can check out the wikipedia page for miracle fruit, information about its history and my del.icio.us bookmarks.
4 comments ↓
Count me in!
[…] just finished testing the first batch of freeze-dried miracle fruit extract. Now I need a scale to portion out 50 49 1 gram doses, and the only place that comes to mind are […]
You may buy the plant itself in Canada by calling (905) 895-8663 and (800) 565-2342 or going the website: cassidyflowers.com/
It is the only place in Canada you can buy the plant.
Flawed. The actual benefits are derived from an autocatalytic set of natural ingredients. Eat the fruit or drink its juice instead.
Best.
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