1, saffron
Crocus sativus, also known as crocus sativus and crocus sativus, belongs to Iridaceae. It is native to Greece, Spain, Iran and other European and Middle Eastern regions. It is said that it was introduced into Tibet, China in the Ming Dynasty, and then transported from Tibet to other parts of China, hence the name "Saffron". Bright red stamens extracted from saffron are the most expensive condiments in the world, and the main reason for the high price is the low yield.
Crocus sativus is cultivated in Afghanistan, Iran, Kashmir and Europe, with an annual output of about 200 tons. Crocus only blooms in autumn and is picked by hand. A worker can only pick 60 to 80 grams a day, but it takes1.5,000 to 200,000 crocuses to extract one kilogram of spices.
2. caviar
Caviar, also known as caviar, is a sauce made of sturgeon roe, which is one of the "three great western delicacies" (the other two are foie gras and truffles). Caviar is almost recognized as an expensive ingredient in the world.
Among them, Almas caviar produced along the Black Sea and Caspian Sea is regarded as the most precious caviar variety, which is made from the eggs of the nearly extinct albino sturgeon. According to the Guinness Book of World Records, the most expensive caviar is made by a white sturgeon about 100 years old.
3, oysters
In the early19th century, oysters were very cheap, and people along the coast often made pies with their meat. However, due to overfishing and seawater pollution, the output of wild oysters has fallen sharply and the price has soared. Among oysters, the most precious one is Peron oyster, which is produced at the mouth of Peron River, and is called "the king of oysters". The demand for water quality is extremely high, and the growth period is long, so the output is very low and the price is very expensive.
The taste of peron oysters is very different from that of ordinary oysters. Its entrance has a strong mineral flavor and seaweed flavor, the middle flavor is surging and exciting, the aftertaste is restrained and fresh, and the metal flavor is strong, which will bring paralysis and strength from both sides of the tongue to the mouth.
4.white truffles
White truffle is a rare food recognized by Europeans. This kind of thing is rare, and many people will never see it. White truffle is a kind of wild plant fungus, which can not be cultivated artificially, so it is very rare and is called white diamond. The most delicious white truffle is Italian Alba white truffle.
5. Iberian ham
Iberian ham, made from 36-month-old Iberian pig hind legs in Spain, is very delicious. The best Iberian ham comes from the free-range Iberian black-haired pig, which is said to be a special variety derived from the natural mating between Mediterranean pig and African wild boar for hundreds of years.