Look, we don’t want to eat anything but the very best, so why on earth would we ask you to? That’s why we use the highest-quality fresh and seasonal ingredients to make Locopops even more delightful. And whenever possible, we use all-natural, locally available fixins in our pops. Here’s some of the more unusual stuff you’ll find in our pops:

Five Spice: 5 spice powder is a mixture of five spices used in Chinese cooking: China cassia cinnamon, star anise, anise seed, ginger and cloves.

Bergamot: Bergamot citrus is the size of an orange, with a yellow color similar to a lemon, and has a pleasant fragrance. The juice tastes less sour than lemon, but more bitter than grapefruit. Because of the required weather conditions, citrus bergamot is only commercially grown in Italy. The distinctive aroma of the bergamot is most commonly known for its use in Earl Grey Tea.

Black Truffle: A truffle is a fungal fruiting body that develops underground. Almost all truffles are found in close association with trees. Edible truffles are highly sought after in French, Spanish, northern Italian and Croatian cooking, as well as in international haute cuisine. The flavour of black truffles is reminiscent of fresh earth and mushrooms, and when fresh, their scent fills a room almost instantly.

Cardamom: The name cardamom is used for herbs within two genera of the ginger family. It has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor.

Chai: A traditional masala chai is a strongly spiced tea brewed with so-called "warm" spices. Although there is no fixed recipe, mmost masala chai incorporates one or more of the following: cardamom, cinnamon, ginger, star anise, peppercorn, and cloves.

Elderberry: Both flowers and berries of the Elder tree can be made into elderberry wine, and in Hungary an elderberry brandy is produced. The alcoholic drink sambuca is made by infusing elderberries and anise into alcohol. The flowers may be used to make an herbal tea, which is believed as a remedy for colds and fever.

Ginger: Ginger is a tuber which is consumed whole as a delicacy, medicine, or spice. Young ginger is juicy and fleshy with a very mild taste. Mature ginger roots are fibrous and nearly dry and the juice is extremely potent and a piquant.

Guava: Guava is in the Myrtle family. In India, guava fruit is eaten raw, typically cut into quarters with a pinch of salt and pepper. The fruit is also often prepared as a dessert. In Asia, fresh raw guava is often dipped in preserved prune powder or salt. Because of the skin’s high level of pectin, boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades, and also for juices and aguas frescas.

Hibiscus: Hibiscus is a genus of plants with member species often noted for their large, showy flowers. The dried hibiscus flower is also a primary ingredient in many herbal teas. In Mexico, the drink is known as agua de Flor de Jamaica and is quite popular for its color, tanginess and mild flavor; once sugar is added, it tastes somewhat like cranberry juice.

Horchata: is the name for several kinds of traditional beverages, made of ground rice, almonds, sesame seeds, barley or tigernuts. Many of these beverages are spiced with cinnamon and vanilla.

Jasmine: Jasmine is a genus of shrubs and vines in the olive family, with about 200 species, native to tropical and warm temperate regions of the Old World. Jasmine tisane is consumed in China, where it is called jasmine flower tea. The French are known for their jasmine syrup, most commonly made from an extract of jasmine flowers.

Jicama: Although the name most commonly refers to the plant’s edible tuberous root, Jícama is one species in the genus Pachyrhizus that is commonly called yam bean. The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans. Jicama is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

Lavender: The lavenders (Lavandula) are a genus of 39 species of flowering plants in the mint family. Lavender flowers yield abundant nectar which yields a high-quality honey for beekeepers. Lavender flowers can be and can also be used to flavor baked goods and desserts. Lavender flowers are occasionally sold in a blend with black, green, or herbal tea, adding a fresh, relaxing scent and flavour. Lavender lends a floral, slightly sweet, and elegant flavor.

Lemongrass: Lemongrass is a genus of about 55 species of grasses, native to warm temperate and tropical regions. It is widely used as a herb in Asian cuisine. It has a citrus flavor and can be dried and powdered, or used fresh.

Lychee: The lychee is the sole member of the genus Litchi in the soapberry. It is a tropical fruit tree. It is primarily found in China, India, Madagascar, Nepal, Bangladesh, Pakistan, Taiwan, northern Vietnam, Indonesia, Thailand, the Philippines, Southern Africa and Mexico. It is a fragranced fruit with a sweet taste. The outside of the fruit is covered by a pink-red, roughly-textured rind that is inedible but easily removed. The inside consists of a layer of sweet, translucent white flesh, rich in vitamin C, with a texture somewhat similar to that of a grape.

Papaya: Papaya is the fruit of the plant Carica papaya. It is native to the tropics of the Americas, and was cultivated in Mexico. It is sometimes called a "big melon" or a "paw paw" but the North American pawpaw is a different species. The ripe fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries, salads and stews. It also has a relatively high amount of pectin, which can be used to make jellies. The black seeds are edible and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper. In some parts of Asia the young leaves of papaya are steamed and eaten like spinach.

Passionfruit: passion fruit is a plant cultivated commercially in frost-free areas for its fruit. It is native to South America and widely grown in India, New Zealand, the Caribbean, Brazil, Colombia, Ecuador, Indonesia,Peru, California, Florida, Hawaii, Australia, East Africa, Israel and South Africa. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice.

Quince: Quince is related to apples and pears. Most varietals are too sour and hard to eat before the first frost. They are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavor.

Rosemary: Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste, which complements a wide variety of foods.

Saffron: Saffron is a spice derived from the flower of the saffron crocus whose stigmas are dried and used in cooking as a seasoning and coloring agent. Saffron, for decades the world’s most expensive spice by weight, is native to Southwest Asia. It is marked by a bitter taste and a grassy or hay-like fragrance. A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles.

Sage: is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family. It is native to the Mediterranean region and commonly grown as a kitchen and medicinal herb or as an ornamental garden plant. As an herb, sage has a slight peppery flavor. In Western cooking, it is used for flavoring fatty meats, cheeses, and some drinks.

Stevia: he species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia’s taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.

Tamarind: Tamarind is a tropical tree, native to Africa. It was introduced into India so long ago that it has often been reported as indigenous there. The hard green pulp of a young fruit is very sour and acidic, so much it cannot be consumed directly, but is often used as a component of savory dishes. The ripened fruit is edible, as it becomes less sour and somewhat sweeter, but still very acidic. It is used in desserts as a jam, blended into juices or sweetened drinks, or as a snack.

Tangerine: is an orange colored citrus fruit. It is a variety of the Mandarin orange. Tangerines are smaller than most oranges, and the taste is often less sour, or tart, than that of an orange.

Thyme: Thyme is a common savory herb, a good source of iron and widely used in cooking. Thyme is a basic ingredient in French, Greek, Italian, Albanian, Lebanese, Persian, Portuguese, Libyan, Spanish, Syrian, and Turkish cuisines. While flavorful, it does not overpower and blends well with other herbs and spices.