In the United States, the diverse geology gives rise to a wide range of clays and chalks cherished for their unique textures and flavours. From the Southwest, Arizona and Sedona red clays stand out for their bold, iron-rich colour and deeply earthy, sunbaked flavour—often with a dry, powdery crunch and a hint of sandstone. Moving eastward, Georgia white dirt (a type of natural kaolin clay) is iconic in Southern geophagy circles, offering a smooth, chalky bite with a clean, mineral taste and a slightly drying mouthfeel. In California, natural white and grey clays can be found in coastal and inland regions, typically softer and more buttery in texture, with subtle earthy and alkaline notes. These clays reflect the U.S.’s varied landscape—from desert plateaus to clay-rich riverbeds—each with its own signature flavor profile and cultural history.