The Most Expensive Ingredients in the World

Can you imagine that we transfer “the most attractive” to the gastronomy area? They will share with me that for the exclusive list we have to look for the most beautiful, special and successful. In other words, those unique ingredients, of the highest quality and with extraordinary taste properties; Those that cost a lot to get, not only because of their high price, but because of their very low production. Today I will not talk about lobsters, goose foie gras, saffron, or champagnes; not even from other lesser-known products that high-end foodies and pro gourmets keep like gold in a cloth. Perhaps you know – or have tried – Yubari King melons ($ 3,000 / € 2,730 per pound or ‘Lb’) with an unmatched aroma, flavor and sweetness; Wagyu meat ($ 1,000 / € 910 per lb) with a perfect balance between lean and fatty, Chinese Tieguanyin tea ($ 6,000 / $$$5,461 per lb) or Pule Balkan donkey cheese ($ 1,100 / € 1,000 per lb) of which the tennis player Djokovic buys all the production for his restaurant chain. The Indonesian coffee Kopi Luwak ($ ​​325 / € 299 the Lb) collected from the waste of the genets, the Vencejo nest ($ 1,100 the Lb) with which a delicious soup is made or the Kuromaguro ($ 1,500 / € 1,365 the Lb) that Blue fin tuna, smooth texture and intense flavor that is incredible for sushis are other gourmet ingredients from the big leagues. The following ingredients due to their organoleptic and processing characteristics have become the most expensive delicacies on the planet, for which it is worth spending a large sum of money.

Watermelon Densuke

Watermelon Densuke

We start with a product that comes to us from the land of the rising sun. I’m talking about Densuke, the thick-crusted black watermelon that grows on the island of Hokkaido. Its pink pulp, delicate in flavor and extremely juicy make it the queen of fruits. Only ten thousand units are produced a year and for the Japanese, giving one of these watermelons is considered a sign of great admiration and respect.

La Bonnotte potatoes

La Bonnotte potatoes

Without a doubt, for the most gourmand Spanish omelette you will need these potatoes. Grown on the small island of Noirmoutier, off the Atlantic coast of France, they are so fragile that they have to be harvested by hand. Sown in February and harvested in May, they are fertilized with seaweed, which gives them their characteristic salty flavor. The scarce 100 tons that are obtained per year are used up in a week. Their exquisite flavor and high demand make them the highest paid tuber on the planet. La Bonnotte, the most sophisticated potato in the world.

Moose Cheese

Moose Cheese

Moose Cheese On the Moose House farm in northern Sweden, they make this delicacy from the milk of three large moose: Gullan, Haelga and Juna. The animals are pampered to the extreme, milked only between May and December, and for two hours a day each female. The excellent milk and the refined master make it the most coveted cheese. You will have to travel to Sweden to taste it, since the small production is consumed directly in the luxury hotels and restaurants in the area.

Matsutake Mushrooms

Matsutake Mushrooms

Matsutake Mushrooms Although they are a family of the mushrooms and the prized boletus eudilis, the Matsutake are much more aromatic (and expensive). This wild mushroom originating in Japan, is very difficult to collect and extremely fragile to diseases, hence its presence has decreased a lot lately. The Japanese associate the Matsutake with longevity and are part of the ancient symbolism of autumn. Medium in size, with a subtle spicy and spicy flavor, they say that the stronger its aroma, the better its quality and the higher its cost. They grow under the leaf litter of the lush red pine forests and each year the first of the season reach records.

Almas Caviar

Almas Caviar

An exclusive among the exclusives that comes from neither more nor less than an albino fish. The beluga sturgeon from which these roe are taken is between 60 and 100 years old, is completely whitish and plows through the waters of the Caspian Sea. It is almas caviar which, of all the existing types of caviar, is the most expensive. Its color particularly raw (against lighter, higher quality) and its exceptional flavor make its price fill with zeroes. It can only be purchased in an exclusive London store and is packaged in a gold tin.

Alba White Truffle

Alba White Truffle

And the number one ingredient, the first place, the most attractive among the attractions is for a wild mushroom that grows underground, in the oak groves of northern Italy. Thus the mythical and exclusive white truffle – the most expensive ingredient in the world – reaches outrageous prices if it comes from Alba. This truffle is an authentic perfume and you can only buy it by bidding on it at public auction.

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