From Rajasthan’s Kumatiya to Australia‘s Murray Cod, chefs across the globe are featuring these endangered ingredients in their food in the Food for Change campaign to increase awareness and save them from going extinct. We tell you more. By Anushka Goel
With modern farming and demand for global foods, traditional, indigenous ingredients across the globe have taken a hit. In an effort to save these endangered ingredients, Relais & Chateaux and Slow Food have joined forces to include these foods in the Ark of Taste. Chefs across the world will use their nominated local ingredient(s) to highlight its importance and relevance, and to preserve culinary heritage in an event that will culminate into the Food for Change campaign from October 7-10.
The campaign aims to achieve 99 nominations till October, which will be subject to a strict evaluation process before finding their way into the Ark of Taste. Among the presently approved 39 ingredients is Kumatiya, small, thorny deciduous tree from Rajasthan. The tree produces pods that have flat seeds used as food by people in Rajasthan. Nominated by the Maitre de Maison, Megha Verma of Relais & Châteaux Suján JAWAI, kumatiya seeds are used as food as well as in glues, cosmetics and textiles.
Another Indian ingredient that features on the list is the Seeraga Samba, an indigenous rice variety from Tamil Nadu. The rice is known for being used in biryani, and its name comes from the resemblance of its appearance to seeragam (cumin seeds) and the season its grown in.
Check out the complete list of ingredients below that will soon be featured in dishes across the globe in an attempt to revive native ingredients:
Algarroba, ARGENTINA
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Nominated by chef Léo Bramajo of Relais & Châteaux El Colibrì
Ulluco, Jujuy, ARGENTINA
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Nominated by chef Diego Fernandez of Relais & Châteaux House of Jasmines
Murray Cod, AUSTRALIA
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Nominated by chef Josep Espuga of Relais & Châteaux Laura at Pt Leo Estate
Les Herbes Saléesdu Bas du Fleuve (Traditional Herbes Salées), CANADA
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Nominated by chef Alex Bouchard of Auberge Saint-Antoine, Relais & Châteaux
Jicote Barcino Honey (Miel de Jicote Barcino), COSTA RICA
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Nominated by chef Nicolás Di Paolo of Relais & Châteaux El Silencio Lodge & Spa
Malanga, COSTA RICA
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Nominated by chef Quentin Villers of Relais & Châteaux Nayara Springs
Chontaduro, cachipay, jijirre, bobi, cachipaes, pichuguao, pijuayo, pupunha, supa, tembé, ECUADOR
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Nominated by chef Cristian Puente G. of Relais & Châteaux Pikaia Lodge
Raw Milk Farmhouse Chaource, FRANCE
Nominated by chef Philippe Mille of Relais & Châteaux Domaine Les Crayères
Poisblond de la planèze, FRANCE
Nominated by chef César Troisgros of Relais & Châteaux Troisgros
Ixcan Cardamom, GUATEMALA
Nominated by chef Alvari Perera of Relais & Châteaux Casa Palopó
Kumatiya, Rajasthan, INDIA
Nominated by Maître de Maison Miss Megha Verma of Relais & Châteaux The SUJÁN Jawai
Seeraga Samba, INDIA
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Nominated by chef Kannan Sridhar of Relais & Châteaux Svatma, Thanjavur
Irish Dexter Cow, IRELAND
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Nominated by chef Stephen Hayes of Relais & Châteaux Cashel Palace
Cece Rugoso Maremmano, ITALY
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Nominated by chef Fabrizio Reffo of Relais & Châteaux Gallia Palace Beach Golf Spa Resort
Pollo Valdarno, ITALY
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Nominated by chef Gaetano Trovato of Relais & Châteaux Arnolfo Ristorante
Zotolo, ITALY
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Nominated by chef Loris Indri of Relais & Châteaux Hôtel Londra Palace
Vaciarin Valsesiano, ITALY
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Nominated by chef Fabrizio Reffo of Relais & Châteaux Gallia Palace Beach Golf Spa Resort
Farro della Garfagnana, ITALY
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Nominated by chef Luca Landi of Relais & Châteaux Hotel Plaza e de Russie (Lunasia Ristorante)
Mascherpa’arpeggio, ITALY
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Nominated by Alessandro Negrini and Fabio Pisani of Relais & Châteaux Il Luogo di Aimo e Nadia
Ragusa carob, ITALY
Nominated by chef Vincenzo Candiano of Relais & Châteaux Locanda Don Serafino
Miel desruchesd’Inzerki, MOROCCO
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Nominated by chef Jean-Claude Orly of Relais & Châteaux Villa des Orangers
Wessex Saddleback Pig, NEW ZEALAND
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Nominated by chef Jimmy McIntyre of Relais & Châteaux Otahuna Lodge
Galinha Preta Lusitânica, PORTUGAL
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Nominated by chef Ricardo Costa of Relais & Châteaux The Yeatman
Alentejo breed, PORTUGAL
Nominated by Rodrigo Madeira of Relais & Châteaux Herdade da Malhadinha Nova
Copălăugarlic, ROMANIA
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Nominated by chef Bogdan Alexandrescu of Relais & Châteaux Epoque Hotel
Maellana Sheep, SPAIN
Nominated by chef Rubén Catalan of Relais & Châteaux La Torre del Visco
Pita Pinta Asturiana, SPAIN
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Nominated by chef Ignacio Garcìa Canellada of Relais & Châteaux Palacio de Luces
Iberian Pork – Cerdo Ibérico, SPAIN
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Nominated by chef Toño Perez of Relais & Châteaux Atrio Restaurante Hotel
Tomate Rosad’Albesa, SPAIN
Nominated by chef Alain Guiard of Relais & Châteaux Hotel Neri
Buchu, SOUTH AFRICA
Nominated by chef Peter Tempelhoff of Relais & Châteaux Ellerman House
Lotus Root, SRI LANKA
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Nominated by chef Susantha Medagedara of Relais & Châteaux Wild Coast Tented Lodge
Brabant Gray Buckwheat, THE NETHERLANDS
Nominated by chef Robert Levels of Relais & Châteaux Restaurant Château Neercanne
Fire shrimp (velvet shrimp), TAIWAN
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Nominated by chef Jackie Chou of Relais & Châteaux Volando Urai Spring Spa & Resort
Badger faced Welsh Mountain Sheep, UNITED KINGDOM
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Nominated by chef Gareth Stevenson of Relais & Châteaux Palé Hall
Candy Roaster Squash, North Carolina, USA
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Nominated by chef Jake Schmidt of Relais & Châteaux The Swag
Staghorn Sumac, Northeastern USA
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Nominated by Chef Daniel Boulud of Relais & Châteaux Restaurant Daniel
Ramp, Ramps, Ramson, Wild Leek, Wild Garlic, Northeastern USA
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Nominated by chef Matt Voskuil of Relais & Châteaux Ocean House
Jimmy Nardello’s Sweet Italian Frying Pepper, California, USA
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Nominated by chef Robert Curry of Relais & Châteaux Auberge du Soleil
Gravenstein Apple, California, USA
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Nominated by Kyle Connaughton of Relais & Châteaux SingleThread Farm-Restaurant Inn.
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