For the rich, greasy burgers and fries at McDonald’s just won’t work! These stuff are just too lowly and won’t satisfy hunger much more, feed the ego. Here is a list of the most insanely expensive food stuff in the world.
Yubari King Melons
This cantaloupe cultivar is prized for its juicy sweetness and beautiful proportions. To be able to bear that name, melons must be grown in the small Japanese town of Yubari, which only produces a limited number of the fruit each year. A perfectly matched pair can fetch as much as $26,000 during auctions. Regular Yubari melon, on the other hand, can damage you between $50 and $100 in Japanese department stores.
Highly priced because they cannot be cultivated commercially, White Truffle fungus is found almost exclusively in the forests of northern Italy between the months of September and December. Specially trained pigs and dogs are used to look for them. White truffle is sought after by gourmands all over the world for its unique flavor: nutty, savory, and sweet. It can cost $7 to $11 per gram, or $3,000 to $5,000 per pound. Prices can be as high as $90 for a standard 8-gram portion, with an additional premium for a particularly large specimen.
Swiftlet nests are nothing more than bird spit. This bird species uses its saliva to build nests which are foraged in caves in Southeast Asian countries. These nests are the main ingredients for bird’s nest soup. They are highly priced because it Swiftlets only build two to three nests per year. Furthermore, foraging these nests is a difficult and dangerous task. A pound of Swiftlet nests can cost $1,000 per pound or around $2 per gram.
Genuine Traditional Balsamic Vinegar
This vinegar is made from late-harvest white Trebbiano grapes that have been boiled down to form a concentrated must, placed in barrels and allowed to age for a minimum of 12 years. Due to all the evaporation and concentration over the years, it takes a very large volume of Trebbiano grapes to create one small bottle of this precious elixir. Furthermore, this product must be made in either the Modena or Reggio Emilia provinces of Italy in order to bear the name balsamico tradizionale, and each province has its own consortium of experts who approve the balsamic before sealing it in its official 100-milliliter bottle. The best balsamicos will typically set you back around $200 for 100 milliliters, or $60 per ounce.
Kopi Luwak or Civet Coffee
Touted as the most expensive coffee in the world, each bean of the Kopi Luwak has passed through the digestive system of a civet. It is highly priced because of the processes the coffee has to go through before it makes it to the cup. First, the coffee cherries must be eaten by civets and the beans extreted as dung. The dung are then meticulously collected, washed and roasted. Afficinados say that the civet’s stomach acids and enzymes help make the coffee smoother and less bitter. Kopi luwak usually retails for as much as $500 per pound, or about $1 per gram.
Jamón Ibérico de bellota
This is the sured ham of a pata negra pig that has been raised free-range in the old-growth oak forests of western Spain. The pigs eat a diet rich in acorns, wild mushrooms, herbs, and grasses, yielding meat that’s richly flavored and low in saturated fat. Each ham is cured for a minimum of two years before reaching the market. A 15-pound bone-in leg of jamón Ibérico de bellota retails for around $1,300, or $87 per pound.
Also known as the most expensive spice in the world, saffron is derived from a type of crocus that grows most extensively in the Mediterranean and Middle East. Its brightly hued threads are graded for quality by the Switzerland-based International Organization for Standardization (ISO), which ranks the product on a scale from 0 to 250 based on color, fragrance, and taste. Because production is labor intensive, “Coupe” saffron, which carries an ISO grade of 190 or greater, retails for $10 to $15 per gram, and the highest-grade coupe saffrons can reach almost $30 per gram.
This is nothing more than the salted eggs, or roe, of the sturgeon fish. But since it takes a female sturgeon ten years before it can produce its first eggs, harvesting their roe is a long and expensive process. Sturgeon caviar retails for up to $12 per gram for the choicest grades, which translates into roughly $500 per serving.