I am fond of certain New Zealand and Argentina wines and order them on line several times during the year.
A couple of years ago I ordered some British products after seeing videos of recipes I wanted to try. It's amazing how many products from other countries are available in local supermarkets, though.
No, not from another country. I buy a number of products imported into this country from somewhere else,
Not yet. I get emails for ingredients from Italy, but I've not really been tempted. And as @Beth Gallagher said, there are tons of foreign/ethnic foods and ingredients available in many stores, especially if you live near a metropolitan area. Just another upside to being a nation of peoples with varied backgrounds. I miss my ethnic markets from the DC area.
When my oldest son visits, he always wants to go grocery shopping in Chinatown. He loves those Asian markets. I remember when he brought home a durian fruit and it ran everyone out of the kitchen.
LOL!!!! Good man. When you see the prices in those places, you really resent what the chain stores charge, especially spices. I used to stir fry a lot. I love Szechuan Green Beans, and once bought 3 cookbooks solely because each had a different recipe for them...I was on a mission. Only in Asian markets can you get the required Szechuan Preserved Vegetable: I have no idea what it is. A couple of my neighbors up north also liked to cook. My Szechuan green beans were very popular. I would get dinner invitations predicated on my bringing them with me.
May be this > https://en.wikipedia.org/wiki/Zha_cai "Zha cai ([ʈʂâ tsʰâi]; 榨菜) is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable, although all of these terms may also refer to any of a number of other Chinese pickles, including the several other types in the Sichuan province itself.[1] The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. The taste is a combination of spicy, sour, and salty, while the aroma is similar to sauerkraut with hot chili paste. Its unique texture—crunchy, yet tender—can only be vaguely compared to Western pickled cucumbers. Zha cai is generally washed prior to use in order to remove the chili paste. Excess salt in the preserved vegetable is leached out by soaking in fresh water. Depending on the region and the brand, the flavor can be on the sweet, spicy, salty, or sour side."
I think the last thing I bought from another country was long pepper. It is grown in India but I don't think anywhere else grows it. You should try it if you haven't.