Some of the ingredients were new to me. When I asked about those, Haida’s eyes grew round, and she ducked her head, glancing around herself, as if asking for permission. “That would be Underhill,” she said. “This part of Underhill, anyway. It likes you. Brings out favorites to share with you.” Some of those ingredients I learned centuries later. Saffron, paprika, black pepper—spices from all over the world. It was there I first tasted oranges, bananas, and potatoes. Some of the foods I ate there I never knowingly tasted again.
