> >The most expensive delicacies in the world
Some of these food ingredients are astronomically priced - do you know the most expensive delicacies?
If your rice glows like gold, then most likely it is cooked with saffron.
The spice, nicknamed "red gold", is a bright orange pterostigma, or stigma, of the crocus flower, which is used as a food coloring. And it is not just “worth its weight in gold”, it is more expensive than gold, if we compare the cost per gram. But why is saffron so expensive?
The reasons are simple. Crocus crocuses bloom only for a week or two a year, in the fall; Spice collection is laborious, since they can be collected and processed only by hand.
Each small flower has only three stigmas, that is, about a kilo of saffron requires about two football fields of crocuses. It is 300,000 colors.
Sturgeon caviar is considered one of the greatest delicacies in the world. It is difficult to handle and pack, but, more importantly, it is very small in nature.The most famous caviar is beluga caviar, fish of the sturgeon family, living in the Caspian Sea and the Black Sea.
Since the beluga is endangered, it is legal to sell a very small amount of its caviar.
To start producing caviar, the Beluga takes up to two decades, but to extract the caviar, the fish must be killed.
Even less common is sturgeon albino caviar, this species is almost completely extinct in the wild.
According to the Guinness Book of Records, the most expensive caviar was an elderly individual albumen beluga at the age of about 100 years. Her white caviar was sold for 34 and a half thousand dollars per kilogram.
Oysters, which are now considered luxury, have not always been a delicacy of the wealthy class.
At the beginning of the 19th century, oysters were cheap as potatoes, they were eaten by simple hard workers and villagers. There were so many of them that pies were stuffed with oysters. But overfishing and pollution have had a catastrophic effect on oyster stocks, and the deficit has increased their value.
Their prices at various restaurants in the world vary, but a dozen of these clams in one of the best London seafood restaurants will cost you about $ 65.In the famous Borough market, you can buy oysters for 10 pounds (13 dollars) for 8 pieces, but they are served on a paper plate and in a crush. On the coast - even cheaper, but still you can not call them affordable with the whole product.
So much appreciated white truffle is one of the rarest underground mushrooms in the world, it is very difficult to find. It grows only in the Piedmont region of northern Italy among the roots of some trees. White truffle is much less common than any other.
The white variety has a very intense taste and aroma, which makes it even more attractive. They can not be cultivated or obtained in artificial conditions: for centuries, people have tried to grow truffles, but they can still be obtained only in the wild.
It is this unpredictability, along with the laboriousness of the collection, that are the reason for such high prices.
A record amount for one white truffle was paid by the owner of a casino in Macau Stanley Ho in 2007. He gave 330 thousand dollars for one of the biggest truffles found over the past decades - weighing 1.5 kg. Incredible price for an underground fungus.
There is jamon and there is an Iberian jamon.
This type of jerky is produced in a specific area located in Spain and Portugal, where black Iberian pigs live in oak forests (or mixed pork breeds that are at least half Iberian). This area is called Deheza. Here, pigs walk freely and enjoy acorns - and only acorns - before slaughter.
The classification of the Iberian jamon is very, very strict: the jamon with the “black label” is considered the best and is made from purebred Iberian pigs.
In addition, this expensive ham is dried for 36 months, and sometimes up to 48 months, in special drying conditions.
The high price is associated with the growing process: in order to qualify for the Vagyu brand, cows must be raised and fed in accordance with strict rules, while calves are given special food to ensure the formation of fatty veins - “marble”.
Such beef can cost up to $ 640 per kilo in Japan.
Technically, it is a drink, not a food, but since Luvac coffee costs up to seven hundred dollars per kilogram, it certainly has the right to be on the list.
Coffee luvak, or civet coffee, is made from coffee beans that have been eaten, partially digested, and then discarded with feces from the Asian palm civet (marten).
According to the Guinness Book of Records, the most expensive jamon (in the form of a pig's foot) that can be bought is the Iberian variety Manchado de Jabugo, which sells for $ 4,080.
But the price is not so shocking when you consider that pigs were raised for only three years, and their feet were dried for about four years.
Wagyu translates simply as “Japanese beef”, but you can get it only from one of the four types of Japanese cow. The meat is tightly mixed with fat, which is melted during the cooking process, which makes the steak tender and juicy. Such meat almost melts in the mouth.
Some lovers say it looks like soft fish falling apart while eating.
It does not sound very appetizing. But it is believed that the aroma of coffee is enhanced by the acids of the stomach of the animal - because the digestion and fermentation of coffee beans add a special flavor and zest.
It is possible that this is just a trick, and the espresso turns out just awful, but to understand, you need to try.
This story has a really sad aspect - for poor civets: more and more animals are raised on special farms, where they live in cages, like laying hens, and where they are force-fed with coffee beans.
Foie gras is a very expensive pate made from duck or goose liver. Birds for this purpose are fattening to an incredible size - up to ten times more than usual.
As a result, the pie is fragrant, fatty and tender.
Gourmet lovers are willing to pay a high price for a delicacy. But the real high price paid by the birds themselves - to get the fatty liver of these geese and ducks are fed corn through nutritious pipes.
This practice is four and a half thousand years. Then the ancient Egyptians discovered that the meat of many birds becomes much more fragrant after artificial feeding.