Foraging in the Rainforest | Restaurants at the End of the World | National Geographic

So I'm curious to see what unique ingredients Giorgi will be able to bring to the table, literally. Ow. [Speaking Portuguese] One of the most special species in the rainforest. The name is capicoba. That's pretty, huh? For you—that looks like that looks very beautiful on a plate. Oh. Hmm. This is good. It kind of tastes like apple skin mixed with black pepper. Wow. Very specific, he’s very impressed. She looks like a green apple, that's why she remembered the green apple with the black pepper. You know. It's her look.

This is really fantastic. I'm really excited to get this into the kitchen, and I want to start experimenting with it because I'm always fascinated and surprised when I come across something that I've never had before. So this is awesome. Capicoba was a great start. Ooh, look at this. But there was a lot more to discover. Mmm. Very mild. Very mild. It’s not as fatty as a larger coconut. [Speaking Portuguese] Oh, it's like a wood ear. Wood ear mushroom. Mmm. Yum.

Is it a cannibal? Plants? Seriously? We're going to get decapitated by a plant. That's what I heard. Just when I'm getting my groove, we come across a poisonous plant called Criciuma. That's crazy. Oh, my God. It's a mad plant. It's coming after me. Are you serious? Yeah. Don't touch it. Oh, my gosh! You can get hurt. They say this plant can release poisonous toxins that can burn you. I'm not so sure it's true, but I also don't want to find out. Oh, no! What do you think? Do you think you have enough? I like where we’re at. Yep, It's definitely time to head out and start figuring out how to work these ingredients into our menu.