Mast Creations

You Need To Be A Billionaire To Relish These Items . 10 Rarest Food Items

 When it comes to 'food' there are whole lot of delicious and rare dishes out there waiting to be tried. You might be having your own favorite list of dishes. But when you expand your horizon you will come across new and most exotic food items in the world that are not only expensive but are really difficult to find and rarely found in the whole of the globe.

Ambergris of (whales and kings)

Ambergris Of Whale

Ambergris, ambergrease or grey amber, is a solid, waxy, flammable substance of a dull grey or blackish colour, produced in the digestive system of sperm whales.

Freshly-produced ambergris has a marine, fecal odor. However, as it ages, it acquires a sweet, earthy scent, commonly likened to the fragrance of rubbing alcohol, without the vaporous chemical astringency. Although ambergris used to be very highly valued by perfumers as a fixative (allowing the scent to last much longer), it has now largely been replaced by synthetic ambroxan. Dogs are known to be attracted to the smell of ambergris and are therefore sometimes used by ambergris searchers.

It was reportedly King Charles II of England's favorite dish.

Densuke Watermelon , The Black One

Japanese Densuke Watermelon , The Blackest Of Them All 

Densuke watermelons only grow in Hokkaido, Japan. The rind on the watermelon is visibly darker and the flesh is known to be much sweeter than the regular watermelons sold elsewhere. Prices for individual Densuke watermelons actually average around US$250, but top quality melons at auction pick up anything from $1000 to $4500, even going as high as $6000 one year. Auctions every year happen in June and draw quite a crowd, not to mention the amount of yen they pull in.

Yubari Melon, Rarest Of The Melons

Yubari Melon, The King Of Melons

The Yubari Melon or Yubari King is a cantaloupe cultivar farmed in greenhouses in Yūbari, Hokkaido, a small city close to Sapporo.The Yubari King is a hybrid of two other cantaloupe cultivars: Earl's Favourite and Burpee's "Spicy" Cantaloupe. The hybrid's scientific name is Cucumis melo L. var. reticulatus Naud. cv. Yubari King.

Three pairs of Yubari King melons packed in cardboard for transport. A top-grade melon is to be perfectly round and have an exceptionally smooth rind. A portion of the stem, which is snipped with scissors, is left on top for aesthetic appeal. Some Japanese people present Yubari King melons as gifts during Chūgen (the famous ghost festival).

At a Japanese auction in 2008, two Yubari King melons sold together for ¥2.5 million. In 2016, Konishi Seika, a fruit and vegetable market in Amagasaki, bought a pair of Yubari King melons at auction with a winning bid of ¥3 million

Amabito No Moshio 

Amabito No Moshio, The Japanese Salt 

 Moshio is the earliest known sea salt - produced by ancient Japanese nearly 2,500 years ago. Traditionally, ancient Japanese produced salt-ash. They produced it by spreading seaweed on the beach to dry between storms, rinsing the plants in an isolated saltwater pool, and then boiling the brine with bits of remaining seaweed in a clay pot over a wood fire to evaporate the water, crystallize the salt, and reducing the seaweed pieces to ash. This salt-ash mixture, Moshio, became the staple salt of the region.

Fennel Pollen, The Culinary Fairy Dust

A Bowl of Fennel Pollen

Peggy Knickerbocker, writing for Saveur Magazine, describes it thus: "If angels sprinkled a spice from their wings, this would be it." Many, many fennel flowers are need to create even a small amount of this pollen, making this spice nearly as expensive as saffron. The lovely flavor is like a much sweeter and more powerful fennel seed. Fennel pollen is popular in Italy, where cooks add to their olive oil for bread and make a fennel pesto. Fennel Pollen has a truly incredible flavor - imagine isolating a fennel seed, making it sweeter and then making it a hundred times more intense.

Hop Esparagus Or Hop Shoots

Hop Shoots, The Expensive Vegetable

You might think that no vegetable is worth €1,000 a kilo. In Belgium and Holland, you can pay up to €1,000 (£720) a kilo of hop shoots: the green tips of the hop plant – harvested from the parts of the plant that won't go on to produce the flowers used in creating beer. Not only are they the world's most expensive vegetable, given that they look a little like weedy tendrils of mint, they are also the world's most expensive veg that looks like a runty herb. They don't grow in a uniform row, so each one you pick requires you to hunch over and really hunt around. Plus they're tiny so you need to pick hundreds to fill a carrier bag.

Italian White Alba Truffle

Fungi Named 'Italian White Alba Truffle'

White "Alba" Truffles (Tuber magnatum) are found in Northern Italy and are harvested in the fall and early winter. Italian White truffles come from these principal regions: Piemonte, Toscana, Marche, Umbria, Lazio and Molise.

White Truffles have a golden exterior with delicate tan or cream colored flesh and a strong musky and slightly garlicky aroma. They are almost never cooked but are usually consumed fresh, typically by being shaved into paper-thin slices over pasta, risotto or salad.

Store fresh truffles in the refrigerator submerged in a container of uncooked rice or wrapped loosely in paper towels. Fresh truffles are best when used within a week or less after they arrive.

Almas Beluga Caviars, The King Of Caviars

Almas Caviars, The Royal Cuisine

Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. It is found primarily in the Caspian Sea, the world's largest salt-water lake. The Beluga sturgeon is currently considered to be critically endangered, causing the United States Fish and Wildlife Service to ban in 2005 the importation of Beluga caviar which originated in the Caspian Sea and Black Sea basin.The Beluga sturgeon can take up to 20 years to reach maturity.

The fish harvested for caviar are often nearly 900 kg.The most expensive caviar is Beluga-albino caviar often called "Almas". Almas is produced from the eggs of a rare albino sturgeon between 60–100 years old, which swims in the southern Caspian Sea where there is apparently less pollution. There are very few of the albino variety left in the wild since the lack of melanin is a genetic disorder that only affects a few members of the species. 1 kg (2 lb 3 oz) of this almost white "black gold" is regularly sold for £20,000 (then $34,500).

Bird's Nest Soup

Saliva As Delicacy, The Bird's Nest Soup

Edible bird's nests are bird nests created by edible-nest swiftlets using solidified saliva, which are harvested for human consumption. They are particularly prized in Chinese culture due to their rarity, and supposedly high nutritional value and exquisite flavor. Edible bird's nests are among the most expensive animal products consumed by humans, with nests being sold recently at prices up to about US$2,000 per kilogram, depending on grading. The type or grading of bird's nest depends on the type of bird as well as the diet of the bird. It differs in colour from white to dark brown. 

The Chinese believe that it promotes good health, especially for the skin. The nests have been used in Chinese cooking for over 400 years, most often as bird's nest soup. The most famous use of edible birds nest is bird's nest soup, a delicacy in Chinese cuisine. When dissolved in water, the birds' nests have a gelatinous texture used for soup or sweet soup (tàhng suay).

Pule Cheese

Pule Cheese, Not Just An Average Cheese

A cheese that is even more expensive than cheese made of real gold. Yes, this Serbian cheese is worth more than the gold-flecked Stilton, Britain's "blingiest" cheese. Pule, the world's most expensive cheese, costs a whopping $1700 a pound. The first one is that it takes about 25 litres of donkey milk to make one kilogram of this white and crumbly cheese. For the sake of comparison – 10 litres would be the usual amount of milk needed to produce 1 kg of hard cheese. Furthermore, a jenny can give only 0.2 litres of milk, and since there are no milking machines that fit donkeys, all the milking (three times a day) has to be done by hand. Other than donkey milk, no other special or secret ingredient goes into making this cheese.


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Saturday, 24 February 2024