GI (Geographical Indication)

Camarão da Costa Negra (Black Coast shrimp) is a shrimp cultivated in captivity. It is produced in the municipalities of Itarema, Acaraú, Cruz, and Jijoca de Jericoacoara. Camarão da Costa Negra is high in protein content and has a sweet flavor due to the geographical environment of the region and human factors involved in the cultivation. The water used in the tanks comes from the River Acarau, which is rich in nutrients and, therefore, these shrimps have a similar flavor to that of crustaceans living in the sea. It is an all-natural product, free of antibiotics or any other chemicals. The shrimps are obtained every three months from 32 farms, and the annual production reaches 9,000 tons. Almost all of the production (99%) is sold on the domestic market, in São Paulo, Rio de Janeiro, and Brasilia, while only 1% is exported. These numbers are going to change because the Black Coast shrimp is getting more attention each year on the global level. There are also annual International Black Shrimp Festival and Grand Shrimp festival that promote this delicacy.

Roshmalai or ras malai is a popular Bengali and Indian dessert consisting of milk, sugar and cardamom-flavored paneer cheese known as chhana. Almonds, cashews, and saffron are often added to the dessert. Roshmalai is of Bengali origin, and is sometimes described as a rich cheesecake without a crust. The name of the dessert is a combination of two Bengali words, rosh, meaning sap, and Hindustani word malai, meaning cream. It is typically served chilled and garnished with cardamom seeds or dried fruits. This delicious dessert is most popular during the festivals such as Holi and Diwali. Spongy, tender, and aromatic, this Bengali classic is usually served at the end of a meal.

Yubari King are expensive Japanese melons grown in Yubari on Hokkaido. They are highly prized for their renowned sweetness. The top grade of these melons are perfectly round with a perfectly smooth skin. Their flesh is orange on the inside, and it is regularly graded – there are 4 grades depending on the sweetness, and some melons can even be rejected if they are too sweet or not sweet enough. It is recommended to consume them within 2 to 3 days of harvesting, which is done by hand with scissors. The melons are traditionally grown in volcanic ash soil in greenhouses, and the planting is done in February. Interestingly, in 2017, a pair of these melons was sold at an auction for $27,000.

This traditional Portuguese bean tart originated in Torres Vedras sometime in the 19th century. It consists of a pastry base and a creamy filling made with white beans and ground almonds, while the top is usually dusted with powdered sugar. The invention of the cake is associated with Joaquina Rodrigues who then passed down the recipe to her family and friends, and the dessert became a signature treat of Torres Vedras. Since the original recipe is kept secret, this tart may appear in slightly different variations throughout the country.

Dragon fruit from Bình Thuận is well known for its high yield and exceptional quality. The fruit was imported in the 1980s, and it was initially used in various ceremonies. Large-scale cultivation began when it was detected that the fruit thrived in the region. Nowadays, this dragon fruit is grown for domestic and foreign markets. Most dragon fruit that is cultivated in this region has red skin and white flesh. It is filled with tiny black seeds. The flesh inside the dragon fruit is soft but firm. It has a sweet and subtly tart flavor. Although it is mainly enjoyed on its own, this refreshing fruit can be used in salads, spring rolls, or sauces, and it can be made into a jam. 

Jinhua is a traditional type of dry-cured ham originating from the city of Jinhua in the Zhejiang province. The ham is produced using the hind legs of native Chinese pig breeds that have great meat and thin skin. Many procedures are necessary to produce this salty and tough ham, such as dressing, trimming, salting, washing, drying, fermenting, and smelling. The ham leg is cleaned, dressed, and salted six times, about a month between each salting. It is then stored in cool and dark place from six to eight months in order to develop the distinct flavor and aroma. Jinhua ham is typically used as a flavoring for stews and braised dishes, as well as making broths and stocks for Chinese soups. Due to the fact that it's tough and intensely salty, this lute-shaped ham is usually not eaten by the slice.

Yatabe negi is a green onion variety originating from Japan's Yatabe village in Fukui Prefecture. They are characterized by a unique shape – the soft white part of the green onion is bent to look like a fishhook as a result of being replanted twice. The flesh is soft, and the light-colored leaves are edible, with each green onion dividing into two or three stems during growth. The seeds used for the production of these green onions can only come from Yatabe village. They're sowed in September and harvested after October the following year, which makes Yatabe negi's growing period longer than that of other varieties, about 13 months or sometimes even more. The first replantation is carried out in April, and the second one in mid-August or early September. The unique fishhook shape gives these green onions their sweetness and stickiness because the part that's buried in the ground is softened by the method of planting them at an angle. It is believed that Yatabe negi dates back to the early Meiji Era.

Cái Mơn is a Vietnamese type of durian originating from Chợ Lách, a rural district of Bến Tre province in the Mekong Delta region. This durian has two varieties – Monthong and Ri6. The Monthong variety is oblong with a pointy top. The flesh is thick, the aroma is faint, while the flavors are sweet and rich, and some people say it’s reminiscent of cow’s milk. The fruit contains relatively few seeds. The Ri6 variety is elliptical in shape with long and sparse spikes. When held, it’s not sticky, but quite dry. The flesh is thick, the aroma is intense, while the flavors are also sweet and rich, with relatively few seeds. These durian varieties are prized because they’re grown in a geographical area with suitable traits such as high altitude, clay silt soil with good drainage, and abundant water supply from nearby rivers. These fruits are usually eaten fresh out of hand or used to prepare ice cream, sticky rice dishes, or tea.

Gin de Mahón is a juniper-flavored spirit that hails from Menorca. It is made with a base spirit, juniper berries, and water. The drink originated under British rule when Mahón was an important naval base, and the locals continued to produce it even after the British left in 1802. This spirit is protected with a geographical indication, which stipulates that it can be made with ethyl alcohol of agricultural origin. However, tradition suggests that this gin was primarily made with a grape brandy base. The only known producer, Xoriguer, is also made with grape brandy. Gin de Mahón is a clear and colorless drink with a herbaceous character dominated by juniper aroma and flavor. It is bottled at a minimum of 38% ABV. Gin de Mahón is usually used in cocktails and mixed drinks, and the locals prefer to mix it with lemonade to create a popular fiesta drink called pomada.

Often classified as a type of gin, Steinhäger is a juniper-flavored spirit produced in Westaphalian Steinhagen municipality. It is produced from grain spirit, juniper berries, and wacholderlutter—fermented mash made from juniper berries. This spirit is clear and colorless and has a subtle juniper flavor. The minimum alcohol content is 30% ABV, but it is mainly bottled at 38% ABV, as then it can be classified as gin. Traditionally, Steinhäger is bottled in brown stoneware bottles known as a Kruke or Betonbuddel, but other materials can also be used. It is believed that by the 14th century, the use of juniper berries was already widespread in the region, while juniper-based drinks were already produced in the 15th century. During the second half of the 19th century, the region had 20 distilleries, but only two have survived to this day.  

Mishima bareisho is a potato variety that's a successor of May Queen potatoes. They're produced in Japan's Mishima City in Shizuoka Prefecture. The potatoes have a glossy surface that has no scratches. The flavor is sweet, while the texture is creamy, soft, and flaky. Once cooked, these potatoes don't fall apart easily. The production method is as interesting as the potatoes themselves – first, the soil is covered with a vinyl sheet, and the potatoes are then harvested by hand in order not to damage the skin. A few weeks later, they are stored in a cool and dark place with ideal ventilation conditions to mature, which also increases their shelf life.

Edosaki kabocha is a pumpkin variety originating from Japan's Ibaraki Prefecture. The pumpkin is sweet in flavor and the texture is soft, powdery, and flaky on the palate, reminiscent of boiled potatoes. The sugar content is well balanced. These pumpkins are usually harvested before they're completely ripe, and they're kept in storage until fully ripe. The pulp is deep orange in color in ripe pumpkins. The unique qualities of edosaki kabocha pumpkins are a result of suitable climate and volcanic ash soil, which is not too dry nor too humid and has great drainage, which is ideal for the production of pumpkins, which were first grown in the Kimaga district, Edosaskimachi, but over the years, production expanded to other areas.