Eastern Europe, particularly Ukraine and Russia, offers a distinct range of clays known for their bold mineral content and rich, earthy flavors. One standout is Turkestan Brown Clay, prized for its firm, gritty texture and deep, roasted soil taste with subtle metallic undertones. Unlike in many parts of the world, eating clay in these regions is not considered taboo—it is a culturally accepted practice with roots in both tradition and wellness. Various clays, including grey, red, and white varieties, are often readily available in mainstream stores and local markets, especially in rural areas. These natural clays, shaped by mineral-rich landscapes and glacial histories, are typically sun-dried and consumed for their grounding, satisfying texture and distinctive taste. Eastern European clays offer a robust, earthy experience that reflects the region’s longstanding familiarity with and acceptance of geophagy.