The most expensive delicacies

• The most expensive delicacies

Safran

This seasoning is considered one of the most expensive in the world, and for good reason - to get one kilo of this spice, you need to manually rip 300,000 stamen saffron crocus that blooms only one or two weeks a year. Most often, saffron is used as food coloring - for rice, or Swedish buns lussekatter to the holiday of St. Lucia.

Oysters

In the nineteenth century, oysters were considered food of ordinary people, and therefore over-extraction and pollution dramatically affected the population of these molluscs, and the deficit increased costs. And of course, today their price is significantly influenced by the fact that oysters are considered a powerful aphrodisiac. Now relatively inexpensive oysters can only try directly in the places where they are grown - in New Zealand, for example.

White Truffle

The most expensive of the most expensive truffle is considered to be white, which is produced only in Italy, in the province of Piedmont. Is this mushroom big money because growing only under certain types of trees, and to grow in the home it is impossible. Connoisseurs also honored him for his particularly expressive flavor.

Coffee Luwak imaging

"Extraction" Coffee Luwak imaging is somewhat unusual: first ripe coffee beans eaten animal Asian Palm Civet, and then people collect these same beans, but overcooked, from animal excrement. Opinions about the taste of the drink vary: some believe this gorgeous coffee, because coffee beans are processed by the gastric juice Asian Palm Civet, the other pushes the bitterness of the beverage.

Jamon Iberico

This Spanish delicacy subspecies Uncooked jerked pork ham, made from black pigs. To get the highest quality product, the producers of pigs fed exclusively on acorns - so it turns out top-jamon Iberico bellota. Ironically, cooked ham from the hind leg just a pig, while the front legs are called pallets.

foie gras

In a simple way, foie gras - a foie gras or. Value meal for delicate creamy taste. But the snag is that produce foie gras barbaric methods - forced raskarmlivayut animals to such an extent that their liver grows to a size 10 times greater than normal. Well, here is a price to manage gastronomic "chic".

Marble Wagyu beef

Such meat is eaten only four species of Japanese cows. Marbled meat called because its slice spotted by thin veins of fat tissue, which makes the finished steak especially juicy and tender. Best marbled beef is derived from the Japanese young bulls, which intensively raskarmlivayut the last 3-4 months of life, prior to slaughter, with full immobilization of the animal. This technology is called "Kobe", and the meat when it is subject to a particularly bold, "melting" in the hands. Original Kobe beef is forbidden to export from Japan.