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used to be very highly valued by perfumers as a fixative (allowing the scent to last much longer), it has now largely been replaced by synthetic ambroxan.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
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
Hop Esparagus Or Hop Shoots
Hop Shoots, The Expensive Vegetable
Italian White Alba Truffle
Fungi Named 'Italian White Alba Truffle'
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
