Pamper your palate with some of the most-expensive food ingredients found across the world
Zaafran
Zaafran or saffron is considered as the spice beyond price. One of the most expensive spices in the world, it is said to be worth more than its weight in gold (upwards of US$4,000 per pound). Saffron is sourced from places such as Srinagar in India, Asia and Europe, though purists insist that the best saffron is sourced from Iran and Spain. Saffron from different countries has distinct qualities due to the diverse methods of cultivation.
Mattake Mushroom
The Mattake or Matsutake mushroom is the most-expensive mushroom in the world, with prices of upto US$2,000 per pound! Chef Hank Shaw, cookbook author shares, “Mattake Mushrooms smell like pine trees, resin and wet earth, with a dash of cinnamon”. This highly coveted mushroom is found in North America, Europe and Asia, particularly in Japan. While the mushroom is easily harvested, the real challenge lies in finding it. It is usually hidden on the forest floor, below fallen leaves.
Truffles
Meet the aromatic fungi, which have graced the plates of French royalty for centuries. Generally served raw over pasta or salads or inserted into meats, truffles are the hallmark of a gourmet recipe. Recently, Sabatino Truffles which were discovered in the Umbria region of Italy was on display at Sothebys on December 5th, 2014. It was sold to a bidder via phone. The price? US$61,250.00—yes, that’s right! The truffle weighs over four pounds, but that still translates to over US$15,000.00 per pound.
Almas Beluga Caviar
At US$10,000 a kilogram, this exotic food ingredient says gourmet in every sense. Almas Beluga Caviar is sourced primarily from the Caspian Sea. Almas is produced from the eggs of a rare albino sturgeon between 60-100 years old, which swims in the southern Caspian Sea, which is apparently less polluted.
Caviar is traditionally eaten directly from the skin between the index finger and the thumb. The eggs are rolled slowly around the mouth and pop to release the flavour.
Traditional Balsamic Vinegar
The late-harvest white Trebbiano grapes (grown in the hills of Modena, Italy) are perfect for making superior quality balsamic vinegar. Once produced, the vinegar is allowed to age for at least 12 years and up to 25 years, making it truly a work of art. For those who would like to purchase some, a 100 ml bottle of this would set you back a cool US$1,500.
Edible Gold
Although gold is tasteless and has no real nutritional value, it is a prestigious culinary ingredient. Pastry chef Kainaz Modi explains, “Gold garnishing spells unbridled luxury and indulgence. 23-carat and 24-carat gold is perfectly edible and often found adorning desserts and sweets. It is available in various forms such as powder, flakes
and sheets”.
Yubari King Melons
This particularly tasty melon, well regarded for its massive size and delicious sweetness, is one of the priciest fruits in the world! Produced in the city of Yubari in Japan, the Yubari King Melon is a cross between two melon varieties. These fruits are so rare that often an auction is conducted for their sale. In 2014, a pair of Yubari melons sold for more than US$15,000.
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