Top 10 Most expensive delicacies in the world
Make a list of the world’s most expensive products is difficult, because in the world of luxury gastronomy everything is so volatile. And yet there are foods that in any season, regardless of trends and economic situation in the world, are unrelenting demand, which determines their high price.
1. Beluga caviar
Beluga caviar is the most expensive product in the world, because a kilogram of Beluga caviar costs up to $ 5,000. Beluga is one of the rarest species of sturgeon, which inhabits the Caspian basin. This caviar is harvested from sturgeon adults (20 years and older), which weigh at least 2 tons. Beluga caviar ranks first in the size of eggs (up to 2.5 mm in diameter) and nutritional value. The criterion for assessing the quality Beluga caviar is its color: the lighter the ROE, the higher the price (color varies from black or a dark purple to a pearly-gray). When you crack the egg, it bursts, and you feel a sharp salty taste, which nothing can not be confused. Beluga caviar is usually served with toast and butter, which underline her specific taste.
Saffron is the most expensive seasoning in the world. Depending on the time of year, the price of saffron varies from 1500 to 2500 dollars a pound (0,450 kg). Saffron is obtained from the flowers of saffron, hand-picked. To produce a pound of dry saffron, it is necessary 50 – 70 thousand flowers (this is a crop from an area of a football field).This is a very long and laborious process, which explains the sky-high (as for spice) the price of saffron.
3. White truffles
White truffle – the most expensive mushroom in the world. Truffles is a genus of Ascomycetes with an underground tuber-like fruits, which grows in the forests under the ground, often “hiding” in the roots of trees. Looking for truffles by smell – mushrooms have a distinctive aroma compared with the smell of roasted nuts – using specially trained dogs and pigs, possessed of phenomenally keen sense of smell (unfortunately, not all people can boast of a delicate sense of smell). Particularly highly valued white truffles. As a rule, in cooking they are used for decoration and complement other delicious dishes. Several years ago, a white truffle weighing 1.2 kg (phenomenal rare) was sold for 150 thousand dollars.
4. Marbled beef
This marbled beef is the meat of Japanese black Wagyu cows, which are grown only in Japan, in the province of Kobe, in Hyogo Prefecture. The cows are cultivated on a special centuries-old technique, which contains a closely guarded secret. Cows supposedly drink only beer, the food is the best herbs, doing massage and RUB sake. As a result of this exceptional care the meat becomes so tender and fatty that texture can compete with foie Gras. A pound Japanese beef costs between $ 300 and the price of some particularly delicate pieces of meat is more than a thousand dollars.
5. Bird (swallow) nest
Birds curly these edible nests, live in caves on the coast of South-East Asia. The fact is that to build swallow nests use something like saliva is a complex chemical compound, which upon contact with the air hardens. The exceptional demand for this delicacy is enjoyed in China, where it is eaten by the ton. One nest weighs not more than 10 grams. Use bird nests exclusively to prepare soup, add chicken. When you add the liquid texture of the nest is changing, turning from solid to gel-like. It is believed that bird nests have healing properties, restore strength after illness and even increase the potency.
Fugu is a fish of the family Blowfish, which in Japan is considered a delicacy, however, is quite dangerous. The fact that fugu contains a deadly dose of the poison tetrodotoxin, which concentration must be reduced in the cooking process, so cook fugu can only highly trained chefs who have completed special training and obtained the license. In 2004-2009 in Japan killed 35 people poisoned by fugu, as an antidote from its venom does not exist. It is possible that this is an unusual property and ensures the popularity of fugu and its high price (in some countries of South-East Asia there is even a ban on the catch of fugu).
Along with caviar, foie Gras is one of the most expensive delicacies in the world. Foie Gras – the liver forcibly overfed ducks (foie gras de canard) or goose (fois gras d’oie). A major producer of foie Gras is France (about 20 000 tonnes per year). The liver birds has increased in size and became fat, fed on a special technique (so-called “gravage”) – food is pushed directly into the throat through a special tube. Every day in the throat of the bird is reset to 2 kg. of grain. As a result of such intensive force-feeding poultry liver increases several times (weighs 2 kg) and becomes very oily. The texture of foie Gras is very similar to butter. Foie Gras is widely used in French cuisine, most often for cooking pies. Not so long ago, the national Assembly of France recognized the foie Gras part of “protected cultural and gastronomic heritage of France”.
Lobsters are marine animals of the family of crustaceans, the Providence which brings to $ 2 billion annually. In cooking, lobster is considered a delicacy, because it has a delicious crispy meat that when cooked becomes pinkish-red. Is used for food meat from under the carapace of a lobster, its tail and feet as well as liver and caviar. Lobster is generally prepared cold appetizers — salads, jelly, croquettes, souflí, mousses and soups. Lobster are most common in European cuisine – Dutch, Belgian, English and French.
9. Matsutake mushrooms
Matsutake – family ryadovkovyh mushrooms that grow in Japan, where are considered a delicacy and are even used for the prevention of diabetes, cancer and other illnesses. Matsutake used in Japanese cuisine for over 1000 years, and today this tradition is undergoing a rebirth. Matsutake mushrooms are not only ordered in restaurants, but also give each other is a gift very much appreciated, because pounds of matsutake costs from 700 to 2000 dollars. In recent times vintage matsutake in Japan has decreased significantly, so the mushrooms exported from North Korea, China and even USA.
The name “oysters” are used to denote different kinds of mollusks that live in marine or brackish water (less salty as the sea, but more salty than fresh). Oysters often form pearls, but the pearls formed in edible oysters have no value. Oysters are eaten raw, in juice and with lemon. In addition, oysters are a powerful aphrodisiac fame.
Important extras: abalone, exotic chocolates, musk, sea bass, and sea salmon.