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Last night EFN Lounge (formerly BeBar) played host to DC’s first “Flavor Tripping“, an event centered around the effects of the Miracle Fruit Berry (Synsepalum Dulcificum). Discovered in 1725 in Western Africa, the seed of the fruit contains a molecule called maraculin, which binds to the tongue’s taste buds causing a temporary shift of certain flavors.

Everyone gets one berry and the following instructions:

DO NOT EAT THE BERRY. Do not bite or eat the berry’s seed. Place the berry in your mouth and allow it to thaw. Remove the pulp completely from the seed with your tongue and teeth (without biting the seed). Swirl around your tongue for about 2-3 minutes to allow the glycoprotein to bind to your taste buds.

I did this and went taste-testing. The stage area was lined with food (mostly fruit) and an odd array of condiments like mustard, vinegar, soy and hot sauce. I was eager to see what the berry did to Guinness which was prepared with a squeezed lime. Vodka was right out as it counter-acts the maraculin.

Report: The berry removes the bitter and sour flavor ranges and amplifies any amount of sweetness. The effects very by person, but I noticed that high and low notes (the defining characteristics of most foods) were muted and replaced by a warmer, nectarous sensation. I’m not a fan of saturated sugar (except in snow cones) so I was pleased that the sweetness was more subtle, like a dark cherry as opposed to a fruit roll-up.

My Guinness tasted like red Koolaid. Lime wedges became delicious lemonade bites. I didn’t care for the soy or hot sauces as the berry actually heightens salty flavors and only delays capsaicin for a few seconds before the heat kicks in as usual.

Expect the trip to to last about 20 to 30 minutes and to catch yourself doing weird things like chasing Sour Patch kids with vinegar. And on your way out pick up some mBerry tablets to continue the experiment at home.